Peanut chutney

Preparation info
  • Makes

    1 x 250 ml

    • Difficulty


    • Ready in

      35 min

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Keep this beautiful, unique chutney in your fridge and I am sure you will find many uses for it. It is great as a condiment for any curries, as well as dosa (an Indian pancake) and idli (steamed rice-lentil cake).


  • 250 g (9 oz/ cups) raw peanuts


In a heavy-based frying pan, dry-roast the peanuts over low heat for about 5 minutes, or until golden, stirring frequently. Remove from the pan and set aside to cool.

Place the frying pan back over medium–high heat and add the coconut oil. Fry the white lentils for 3 minutes, or until golden, then add the chilli, garlic and curry leaves. After a minute or two, when the curry leaves turn