Peanut & Sesame Chutney Recipe

Dry-roast peanuts

Place a heavy skillet over medium heat. Add the peanuts and roast, stirring or shaking the pan frequently, until they turn golden-brown and smell nutty, about 6–8 minutes. Remove to a plate and let cool slightly.

Toast sesame and chana dal

In the same skillet over medium-low heat, add sesame seeds and dry roasted chana dal. Toast, tossing frequently, until sesame is lightly golden and aromatic, about 2–3 minutes. Remove and let cool.

Once cooled, combine the roasted peanuts, toasted sesame seeds, and chana dal in a food processor or blender.

Pulse until the mixture reaches a coarse crumb, then continue to grind to a smooth-ish paste. Scrape down sides as needed. The texture should be thick but spreadable; add up to 1 tbsp water if the blender struggles.

Peel the garlic and roughly chop. Remove seeds from the green chili if you want milder heat. Add the garlic, green chili, and cilantro to the food processor with the nut paste.

Pulse several times to incorporate until the herbs and garlic are evenly distributed. The mixture should remain slightly coarse for texture.

Add the lime juice, 3 tablespoons water, salt, and sugar/jaggery to the processor. Blend for 10–20 seconds more until combined. Taste and adjust: add more salt, lime, or a teaspoon more water if too thick. The final chutney should be thick but spoonable (similar to a thick pesto).

Transfer chutney to a bowl. Let it sit 5–10 minutes for flavors to marry before serving; it can be served immediately if needed.

Heat 1 teaspoon oil in a small saucepan over medium heat. When hot, add mustard seeds. When they begin to pop, add the broken dried red chili, curry leaves, and a pinch of asafoetida. Sauté briefly until curry leaves crisp (about 20–30 seconds).

Pour the hot tempering over the prepared chutney and stir to combine. The sizzling oil will release aromas and slightly mellow rawness of garlic and chili.

Serve Peanut & Sesame Chutney with dosas, idlis, steamed rice, as a spread for sandwiches, or as a dip for vegetables and crackers. Garnish with a few toasted sesame seeds or a drizzle of oil if desired.

Store leftover chutney in an airtight container in the refrigerator for up to 5 days. Reheat slightly or bring to room temperature before serving. For longer storage, freeze in ice-cube trays for up to 2 months.