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🌟 Introduction
Mungfali Ki Chutney (Peanut Chutney) is a delicious South Indian-style condiment made from roasted peanuts, spices, and a tempering of mustard seeds. It’s creamy, slightly spicy, and goes wonderfully with idli, dosa, vada, paratha, or even steamed rice.
This version is quick, easy, and doesn’t require coconut — perfect for daily meals or lunchboxes.
Prep Time10 minutes
Cook Time5 minutes
Course: Side Dish
Cuisine: Indian
Cost: 100

Ingredients

For Chutney:

  • 1 cup roasted peanuts skin removed
  • 1 –2 green chilies adjust to taste
  • 2 cloves garlic optional
  • ½ inch ginger
  • ½ tsp cumin seeds
  • Salt to taste
  • Water as needed
  • 1 tbsp curd optional for creaminess
  • 1 tsp lemon juice for a tangy kick

For Tempering (Tadka):

  • 1 tsp oil
  • ½ tsp mustard seeds
  • 1 dry red chili
  • 5 –6 curry leaves
  • A pinch of hing asafoetida

Instructions

Step 1: Roast Peanuts (If not pre-roasted)

  • Dry roast peanuts in a pan until golden brown.
  • Let them cool and remove skins by rubbing between palms.

Step 2: Blend the Chutney

  • In a blender, add peanuts, green chilies, garlic, ginger, cumin, salt, lemon juice, and a little water.
  • Blend until smooth.
  • Add curd if you want it slightly tangy and creamy. Adjust water for your preferred consistency.

Step 3: Temper the Chutney

  • Heat oil in a small pan.
  • Add mustard seeds, let them splutter.
  • Add dry red chili, curry leaves, and hing.
  • Pour this hot tempering over the blended chutney and mix.

🍽️ Serving Suggestions

  • Serve with idli, dosa, uttapam, medu vada, or even rice and ghee.
  • Also great as a spread on parathas or sandwiches.
  • Store in the refrigerator for up to 2–3 days.