Peanut & sesame chutney, a delicious and flavorsome chutney. Serve it along with South-Indian breakfast dishes like idly/dosa or upma.Jump to Recipe
Table of contents
What is Chutney
South-Indian breakfast dishes are incomplete without a chutney. A chutney is a saucy relish, originally from the Indian subcontinent. There is a wide variety of chutneys and believe me we can make chutney out of anything and everything.
Chutneys basically balances the flavor profile of the final dish served. Like Idly or dosai, which has nothing but salt is served with a spicy chutney and idly podi. A spicy paratha served with a mildly sweet chutney.
The word chutney has a broader classification. Relishes, dry powders, pickles all come under this broader classification. In India, a South-indian chutney is different from North-Indian Chutney.
Varieties of Chutney
Thogayal or thuvayal is a south-indian chutney made with lentils and spices. Thengai/Coconut thogayal being the most common in many house-hold.
Chutney can be made from simple ingredient like coconut to exotic ingredients like bread fruit skin or Orange peel thogayal . If you are looking for such exotic condiments, check this Orange peel pickle from Veena or this delicious orange peel relish from kalyani. Nothing goes waste in the Indian Kitchen. Peels and piths of most of the vegetables can be made into some condiment.
There is no hard and fast rule when it comes to chutney and their pairings. For example, my little one loves this Sweet Tomato chutney with his paratha. As mentioned earlier chutneys balance the flavors of the final dish.
I always look to combine as much vegetables as possible into my regular chutneys. Like this delicious capsicum chutney and gooseberry chutney. Chutneys are an easy way to include vegetables in to our diet.
More Chutney Recipes
- Peanuts, the hero ingredient of the dish. I use normal peanuts with skin. You can also use skinned peanuts.
- Sesame seeds, sesame seeds are rich in calcium, so try to include them as much as possible in to your regular diet. Apart from the health quotient they add a nice toasty flavor to the chutney.
- Coconut, no South-Indian chutney is complete without a little bit of coconut in them. Thought optional, do not skip them, unless it is for some health reasons.
- Spice, i have used red chilies to spice the chutney. They do add up to the color of the chutney.
- Coriander leaves, add some freshness and color to the chutney. The chutney tends to get a green tinge when used more.
- tamarind, adds the necessary sourness to the chutney.
- Salt and tempering, Tempering/tadka with mustard seeds and urad dal is quintessential step in chutney making. It adds a nice flavor profile and also make it pleasing to the eyes.
Step by Step Instructions
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- In a kadai, add a drop of oil and roast the peanuts. When they are half done, add chilies, coconut and sesame seeds and roast to golden.
- Towards the end, add tamarind to the mix and roast for a second. Take it off heat, let the ingredients cool down well.
- Take the roasted ingredients together in a mixer, add a handful of coriander and salt to it. Grind it to a coarse paste first.
- Add necessary water and grind it to a chutney. The consistency of the chutney depends on your preference. I have used around 1.5 cups to 2 cups water to grind the chutney.
- Finally add a tempering of mustard seeds, hing, red chilies, and urad dal to the chutney.
- Serve this delicious peanut & sesame chutney with your favorite south-indian breakfast dishes.
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Peanut & Sesame Chutney | Breakfast Side-dish
- Indian style mixie or any heavy blender
- ¾ cup peanuts
- 3 tablespoon sesame seeds
- 5 tablespoon freshly grated coconut
- 4 nos red chilies
- ¾ teaspoon salt or to taste
- a small Indian lemon sized tamarind
- handful of coriander leaves
- 2 teaspoon oil any cooking oil
- 1 teaspoon mustard seeds
- 1 tsp urad dal
- ⅛ teaspoon hing/asafoetida
- ⅛ teaspoon turmeric powder optional
- 2 nos red chilies broken
- few curry leaves
- In a kadai/pan, add a drop of oil, add peanuts and roast them in a medium flame to golden.
- When the peanuts are half way through, add sesame seeds and coconut and roast them all together to golden. After a while the sesame seeds will start to splutter vigorously.
- Finally towards the end add tamarind, saute it for a second or two and take it off the heat. Let all the ingredients cool well.
- Take the well cooled ingredients in to a mixer jar, add coriander and salt to it and grind it to a coarser paste .
- To this coarse paste add required amount of water and grind it to a chutney. The amount of water depends on the consistency you want for the chutney. I have used around 1.5 cups to 2 cups of water in this recipe
- Transfer the ground chutney to another serving bowl. Heat a small tadka/tempering pan, heat oil, splutter mustard seeds, add curry leaves, hing, broken red chilies, hing, turmeric powder and urad dal.
- When the urad dal turns golden brown, pour the sizzling tadka over the chutney and serve.
- Any leftover chutney can be refrigerated upto a day and used.
I served this delicious peanut & sesame seeds chutney with Oats adai, which i made recently. This chutney pairs pretty well with idly/dosa and upma too.