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Groundnut Chutney


  • ¼ cup groundnuts

  • 2 tbsp oil

  • 1 tamarind *, marble-sized piece, soaked in water

  • 1,5 tbsp jaggery*

  • ½ cup coconut, grated

  • ¼ cup coriander leaves*

  • ¼ tsp mustard seeds

  • ½ tsp cumin* seeds

  • Salt to taste


  • Heat 1 tbsp oil in a pan; add the red chillies and groundnuts and roast lightly, until the groundnuts turn light brown in colour. Allow it to cool.

  • Grind the groundnuts, tamarind, jaggery, coconut, coriander leaves, and salt (to taste) to a coarse paste. If needed, add a little bit oil to adjust the consistency of the chutney.

  • Heat 1 tbsp oil in a pan. Add the mustard seeds. Once they have spluttered, add the cumin seeds and allow it to lightly toast.

  • Add this tempering to the chutney and mix well. Serve.


Isha Recipes


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