Peanut Chutney with Sesame and Chana Dal
Lalkila Kitchen · Plant based · Vegetarian · Side dishes · Everyday cooking
Roast the peanuts and fry the small amount of chana dal before grinding. Both contribute body, while sesame and curry leaves flavour the same mixture. This version needs no second tempering poured over the finished bowl.
Ingredients
- 1/2 cup raw peanuts (80 g)
- 2 tbsp raw chana dal (20 g)
- 1 tbsp white sesame seeds (10 g)
- 2 green chillies
- 2 small garlic cloves
- 12 curry leaves
- 1 tbsp neutral oil
- Pinch asafoetida, optional
- Salt to taste
- 1/2–3/4 cup water
Method
- Heat oil and fry chana dal over low heat until golden and cooked through. Lift out.
- Roast peanuts in the remaining oil until crisp. Add chilli, garlic, curry leaves and optional asafoetida; cook until leaves are crisp.
- Turn off heat and stir in sesame. Cool the mixture.
- Blend with fried dal, salt and enough measured water for the consistency you prefer. Refrigerate promptly if not serving.
Cooking notes
Let the roasted ingredients cool before closing them into a blender jar. Start with less water, then add gradually; a loose dipping chutney and a thicker spread need different amounts. Peanut and sesame allergies remain relevant even though this contains no dairy. Store as a perishable prepared food rather than assuming roasted nuts make the wet chutney shelf-stable.
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Source and adaptation
Adapted from Dassana Amit’s Peanut Chutney, Dassana’s Veg Recipes. Original recipe.
Corrected the recipe-card garlic unit typo using the illustrated step’s two small cloves. Selected 12 curry leaves from overlapping source ranges; omitted room-temperature storage and health claims.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.