Moongfali Ki Chutney

Moongfali Ki Chutney

Moongfali Ki Chutney

Peanut is an amazing ingredient. Not only is it rich in essential nutrients, it is also very health for the heart. I make a conscious effort to integrate peanuts into my daily diet. This recipe demonstrates how ground peanuts can be put to good use. Moongfali (Peanut) ki Chutney is a South Indian mainstay. It is very easy to prepare and does not require a lot of ingredients. This creamy protein-rich chutney is low on the spice quotient, and has a nice nutty flavour to it. Make sure that you roast the peanuts on low flame, before grinding them. As peanuts have a mild inherent sweet taste, I have added tamarind pulp (imli) to make it more acidic and tangy. Variants include adding coconut (nariyal) or milk (doodh), which gives a wonderful white colour to the chutney. The tempering contains some aromatic spices, which just adds to the beauty of the chutney. This chutney contains little water, and has a thick consistency and smooth texture. Moongfali ki Chutney can be served with Idlis and Dosas, or can be used as a sandwich spread too. This recipe is a must-try if you want to prepare something yummy in just a few minutes.

You may also like the recipe of Moongfali Dhaniya Chutney, Ginger Ki Chutney

How to make Moongfali Ki Chutney


Peanuts (moong fali) 1 cup
Whole Red ChilliĀ  (sabut lal mirch) 2 piece
Tamarind pulp (imli) 1 tea spoon
Salt (namak) to taste

For Tempering

Cumin seeds (jeera) 1 tea spoon
Curry leaves (kadi patta) 6-7 piece
Green chillies (hari mirch), chopped 1 tea spoon
Asafoetida (Hing) a pinch
Oil 1 tea spoon


  • 1. Roast pea nuts and red chilli in a pan.
  • 2. Grind it to smooth paste using little water.
  • 3. Add tamarind pulp and salt and remove it in a bowl.
  • 4. In a small frying pan, heat oil. Add cumin seeds.
  • 5. After they splutter, add the curry leaves, asafoetida and green chillies. Fry these ingredients for half a minute on a medium flame. Do not burn them. Just a light frying.
  • 6. Once done, add this entire hot mixture to the chutney. Mix well and serve.

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