Creamy Peanut & Yogurt Chutney Recipe : Indian cuisine is a treasure trove of flavors, and chutneys play a starring role in elevating every meal. While vegetables bring nutrition, chutneys add that extra zing—spicy, tangy, or sweet! From garlic and mint to coriander, mango, or even hemp seeds, chutneys come in countless varieties. Today, let’s explore a unique yet simple peanut and yogurt chutney that pairs perfectly with roti, paratha, rice, or South Indian favorites like idli and dosa.

Why This Chutney Stands Out

This creamy, nutty chutney combines the richness of peanuts with the tanginess of yogurt, balanced with aromatic spices. It’s protein-packed, gluten-free, and takes just 15 minutes to prepare!

Peanut & Yogurt Chutney Recipe

Ingredients:

½ cup raw or roasted peanuts
2 tbsp fresh yogurt (dahi)
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8–10 curry leaves
Handful of fresh coriander
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1–2 green chilies (adjust to taste)
1 garlic clove
½ tsp cumin (jeera)
Salt to taste

For Tempering (Tadka):

1 tbsp mustard oil (or any oil)
½ tsp mustard seeds (rai)
1–2 dried red chilies
5–6 curry leaves

Step-by-Step Method

Prep the Peanuts:
- If using raw peanuts, soak them in water for 1–2 hours, then drain.
- For roasted peanuts, dry-roast until crisp, peel the skins, and cool.
Blend the Chutney:
- In a mixer, add soaked/roasted peanuts, yogurt, curry leaves, coriander, green chilies, garlic, cumin, and salt.
- Grind into a smooth paste. Add a splash of water if needed.
Prepare the Tadka:
- Heat oil in a pan. Add mustard seeds, dried red chilies, and curry leaves.
- Let them splutter, then pour this tempering over the chutney.
Serve & Enjoy!
- Mix well and serve fresh with roti, dosa, idli, or steamed rice.

Pro Tips & Variations

Extra Creamy? Add a spoon of coconut or roasted sesame seeds.
Spice Level: Skip green chilies for a mild version.
Storage: Refrigerate in an airtight container for 2–3 days.