Easy Peanut Butter Chutney Recipe

I had to share my peanut butter chutney recipe; it’s easy to make though, in all transparency, I understand that aside from the store-bought peanut butter, many of the ingredients in this recipe may not be staples in your home as they are mine.

If you like my recipes on my Instagram feed,  and you plan on trying some of the recipes in the future, it may behoove you to get to your local Indian grocery store and pick up the following ingredients:

• urad dal
• chana dal
• Hing
• fresh curry leaves
• whole dried red chilies
• tamarind paste

You’ll see these ingredients in a lot of my recipes going forward; actually, you’ll notice these ingredients in numerous Indian recipes in general. Jus sayin’. So stock that pantry and let’s get cooking!

• olive oil
• 1 tsp black mustard seeds
• 2 tsp dry urad dal
• 2 dried whole red chili
• 6 Fresh curry leaves
• 1 pinch asafoetida (hing)

• olive oil
• 2 TBSP urad dal
• 1 tsp chana dal
• 3 cloves garlic
• 1 cup peanut butter
• 1 cup water (more if needed)
• 1 TBSP tamarind paste
• 2 tsp salt

To make the tadka, or tempering, hit a pan with olive oil over medium heat; add mustard seeds; let them dance; once the mustard splutters, add urad dal, cooking until it turns golden. Add red chili, curry leaves, and hing. Turn the flame/heat down if needed and saute until curry leaves wilt. Set aside.

To make the chutney, heat a pot over medium heat and squirt it with a little olive oil to get it going. Add chana dal and urad dal and saute for two mins, until golden. Add garlic, sauteeing until it browns. Next, add peanut butter, tamarind paste, and water and stir; cook for 2 to 3 mins to meld flavors. Add the tadka and stir, cooking for 1 more min. Remove the chutney from the stove.

This is where your personal preference comes into play. Some people may like the chutney as is, with the texture of the whole leaves, dal, and chili.

I like to grind the chutney though at this point and have it, not completely smooth, but also not with so many whole ingredients.

I transfer it to my processor and grind. Depending on how you like your consistency, you may add more water to this step, too, asking yourself if you want it creamy and dreamy or more on the silkier, lighter side. I believe in you. It’s whatever you like. You can’t eff it up, and if you do, well, it’s only chutney!