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peanut chutney with lemon and green chilies
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5 from 1 vote

Easy Peanut Chutney

Easy Peanut Chutney- A quick and easy peanut chutney made with green chilies and lemon
Prep Time8 mins
Cook Time5 mins
Course: accompaniment, Chutney /Dips, Side Dish
Cuisine: South Indian Cuisine
Keyword: peanut chutney recipe, peanut chutney without coconut
Servings: 1 bowl
Author: Anjana Chaturvedi


  • 1 cup Peanuts / Moongphali
  • 4 Green chilies/Hari Mirch
  • 1.5 tsp Ginger / Adrak chopped
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • To taste Salt / Namak
  • 2 tsp Lemon juice

Tempering/ tadka

  • 1.5 tsp Cooking Oil
  • 1/2 tsp Mustard Seeds / Rai *
  • 1/2 tsp White lentil/urad daal
  • Pinch Asafoetida / Hing powder
  • 2 Dried Red Chili, Whole


  • Add peanuts in a pan and dry roast on low flame till they turn slight golden and few start crackling.
  • Remove the roasted peanuts from the pan and let them cool down completely.
  • Now rub the peanuts to remove the skin. Discard the peeled red skin and keep the peanuts in a separate plate.(this step of removing the peanut skin is optional)
  • In a mixer jar add the roasted peanuts, salt,cumin,chopped green chilies ,ginger, few curry leaves, lemon juice and some water and grind to make a smooth paste.(the quantity of water depend on the consistency of chutney you want )
  • Take out the prepared chutney in a bowl.
  • Tadka-
    Heat oil in small pan and add mustard, and white lentil. when mustard start crackling then add asafoetida, curry leaves and the whole red chilies.
  • Add the tempering in the chutney and mix.
  • Keep refrigerated and it easily stays well for a week.
  • Serving- serve with Idli, Dosa, uttapam or any fried or steamed snack of your choice


  1. You can also make this chutney without adding lemon juice ,it will taste good both ways.
  2. Removing the peanut skin is optional, just the colour will be slight different but taste will be same.
  3. You can add yogurt or tamarind pulp instead of lemon juice.