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Peanut & Sesame Chutney | Breakfast Side-dish

Peanut & sesame chutney, a delicious and flavorsome chutney. Serve it along with South-Indian breakfast dishes like idly/dosa or upma.
Course Condiments, Side Dish
Cuisine Asian, Indian, South-Indian
Keyword coconut chutney, Green chutney recipe, idly dosa chutney, Peanut chutney recipe, quick and easy chutney, Sesame seeds chutney, South indian style chutney recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 5


  • 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
  • teaspoon hing/asafoetida
  • 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.