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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Creamy Peanut Chutney

Moongfali ki Chutney

(45 reviews)
"

This chutney is a staple with our morning dosas—rich and creamy, yet with a subtle tang from the tamarind. It's a versatile condiment that brings vivacity to any dish it accompanies.

"
Creamy Peanut Chutney
Prep time:10 mins
Cook time:5 mins
Total time:15 mins

Protein

4g

Carbs

6g

Fat

10g

Calories

120 kcal

Servings:
6
VegetarianGluten Free

Ingredients

roasted peanuts1 cup
(unsalted)
fresh coconut0.50 cup
(grated)
green chili1
(chopped, adjust to taste)
tamarind paste1 tsp
saltto taste
wateras needed
(for blending)
oil1 tsp
(neutral oil)
curry leaves8-10 leaves
(fresh)

Spices

mustard seeds0.50 tsp
hinga pinch
((asafoetida))

Directions

Blend the Chutney

  1. In a blender, combine the roasted peanuts, grated coconut, green chili, tamarind paste, and salt.
  2. Add a small amount of water and blend until smooth and creamy, adding more water if needed to reach your desired consistency.
Chef's tip: For a thick, spreadable chutney, use as little water as possible. Adjust seasoning after blending.

Prepare the Tadka (Tempering)

  1. In a small pan, heat oil over medium heat.
  2. Add mustard seeds and let them sputter for a few seconds.
  3. Add curry leaves and a pinch of hing, allowing them to fry briefly until aromatic.
Chef's tip: Keep your face away from the pan when adding curry leaves to avoid oil splatters.

Combine and Serve

  1. Pour the tadka over the blended chutney and mix well.
  2. Serve the peanut chutney immediately with dosa, idli, or as a dip for snacks.
Chef's tip: If you prefer a milder heat, reduce the number of green chilis or remove the seeds.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.