Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Peanut ~ Jaggery Chutney

Peanut – jaggery chutney is a timeless classic. Like the comfort of the Kashmir shawl wrap on a cold day and the elegance of kumkum bottu on the forehead after a visit to the temple, it can be relied on to instantly make the meal both totally comforting and effortlessly elegant.

Stylish enough for a special elaborate meal and at the same time, casual enough for a spur of the moment put-together breakfast or light lunch – Peanut jaggery chutney is a rural Andhra classic side dish and much beloved recipe from my home. Usually prepared in a rolu (mortar) and served during Makara Sankranthi with pulagam or pongali and ghee.

 Shallot, Dried Red Chillies, Roasted Peanuts
Shallot, Dried Red Chillies and Roasted Peanuts


Peanuts – 1 cup
Shallots 4 or one big red onion – cut to chunks
Dried red chillies – 6 to 10. I usually add at least 8 for a cup of peanuts
Tamarind – small marbleround size
Jaggery pieces – 1 tablespoon or to your liking
Salt – 1 teaspoon

Roast peanuts to light brown color. Cool and remove the skins.

In a skillet, heat a tablespoon of peanut oil. Add and fry shallot/onion pieces and dried red chillies to brown color. Let cool to room temperature.

Soak tamarind in a quarter cup of hot water for about 10 minutes, to soften.

Take them all in a blender or in a mortar. Add jaggery and salt. Grind to smooth consistency. Remove to a cup and serve with breakfast items or with chapati/rice along with ghee.

Peanut-Jaggery Chutney with Pulagam and Ghee
Peanut-Jaggery Chutney with Pulagam and Ghee

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Jaggery,Peanuts,Shallots (Wednesday January 17, 2007 at 8:26 pm- permalink)
Comments (11)

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11 comments for Peanut ~ Jaggery Chutney »

  1. Yay, first one to comment. Childish, i know. Hope i didn’t speak too soon. Nice recipe.

    Comment by sunitha — January 17, 2007 @ 9:10 pm

  2. Hi Indira,
    Happy Pongal to you! This is a new idea to me to add jaggery to chutney. Will try for sure!

    Comment by Lakshmiammal — January 17, 2007 @ 9:21 pm

  3. Was waiting for this recipe after you posted ur Sankranthi meal. Looks delicious. Thanks Indira.

    Comment by Pavani — January 18, 2007 @ 12:40 pm

  4. Thanks and Happy Sankranthi, Lakshmiammal.

    You are most welcome, Pavani. Hope you try it sometime.

    Comment by Indira — January 18, 2007 @ 2:25 pm

  5. This combination of jaggery with peanuts for a chutney sounds very unique. I will try this definitely. Loved the last picture!

    Comment by Deepu — January 18, 2007 @ 8:30 pm

  6. Hi,
    I have been a lurker on this blog and tried your recipes often to lay off the boredom of Grad school. Great recipes and awesome blog.
    Since I work long hours, I prefer pre-cooking my meals. So can you let us know how well your food stores (eg – this chutney would stay good for how long in the fridge?) if you can, that is .. That will be much appreciated.
    And PS- Loved the pomegranate drink (except I made it with ready made juice :))

    Hi Sakshi:
    It can stay fresh up to two days in a refrigerator. That’s all. It never lasted more than two days for me and I think this type of chutney is not suitable for long term storage.
    I usually prepare food for that day. Rarely pre-cook and refrigerate. So I hesitate to dispense that kind of advice through my posts.
    My new favorite drink is pomegranate soda.:) readymade ones are good too. They taste supergood, don’t they?:)

    Comment by Sakshi — January 19, 2007 @ 10:48 am

  7. Hi Indira gaaru,

    Could u please let me know where do we get fresh chickpeas here in usa?I live in Oregon State.I got frozen chick peas from Trader joe’s.But i don’t know where we get fresh one’s?


    Comment by lakshmi — January 24, 2007 @ 10:37 am

  8. Hello Indira garu,

    I tried ur Peanut~Jaggery chutney just now..
    it hardly took me any time. My husband just came over for lunch n i served.Both of us relished it a lot…. IT seriously came out yummy.

    Thanks for the recipe.


    Comment by Suchitra Balaji — January 29, 2007 @ 10:32 am

  9. Excellent chutney, Indira.

    Today, made out to spread on dosa for masala dosa. The taste was simply awesome and the peanut’s smell, hmm…still, stays in my tongue, throat and hand too.

    Thanks to you a lot.

    Indira replies:
    Glad to hear that you liked this chutney, Rama. This is a cherished recipe from my family. We often prepare it for almost all breakfast items, like dosa, idly etc.

    Comment by Rama — March 22, 2007 @ 5:35 pm

  10. I tried out this recipe. I added more jaggery and it tastes good with the peanut butter like smell. I had some bland daal and this chutney complements it well.

    Comment by Archana G — June 13, 2007 @ 8:57 pm

  11. I am going to try it now along with another recipe u posted (wheat dosa) , I love it, and I hope i am able to prepare it well the way u told:) I have added u to my blogroll. When u get time do visit mine too, though I know iam not a expert blogger like u 🙂 wud like to know the inputs from an expert as well!

    Comment by rv — August 14, 2007 @ 5:34 pm

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