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How To make Nilakadalai Chutney? | Instant Nilakadalai Chutney Recipe

Nilakadalai Chutney, also known as peanut chutney, is a popular South Indian condiment that is served with various dishes such as dosa, idli, vada, and uttapam. The chutney is made from roasted peanuts, coconut, tamarind, and spices, giving it a nutty, tangy, and slightly spicy flavor. It is easy to make and can be stored in the refrigerator for up to a week.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 1 cup roasted peanuts
  • 1/2 cup grated coconut
  • 1 small onion, chopped
  • 2-3 garlic cloves
  • 2-3 dried red chilies
  • 1 tsp tamarind paste
  • 1 tsp salt
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/2 tsp chana dal
  • A pinch of hing (asafoetida)
  • 2 tbsp oil
  • Water, as required


  •  Heat 1 tablespoon of oil in a pan and roast the peanuts until they turn golden brown. Remove the peanuts from the pan and keep them aside.
  • In the same pan, add the grated coconut and roast until it turns golden brown. Remove the coconut from the pan and keep it aside.
  • In the same pan, add another tablespoon of oil and sauté the chopped onions, garlic cloves, and dried red chilies until the onions turn translucent.
  • Add the roasted peanuts, roasted coconut, sautéed onions, garlic, and red chilies into a blender.
  • Add the tamarind paste, salt, cumin seeds, and water as required, and blend everything into a smooth paste.
  • Transfer the chutney to a serving bowl.
  • In a small pan, heat 1 tablespoon of oil and add the mustard seeds, urad dal, and chana dal. When the mustard seeds start to pop, add the hing and turn off the heat.
  • Pour the tempering over the chutney and mix well.
  • Serve the Nilakadalai Chutney with dosa, idli, vada, or uttapam.


  • You can adjust the quantity of water based on the desired consistency of the chutney.
  • If you do not have tamarind paste, you can soak a small piece of tamarind in hot water for a few minutes and extract the pulp.
  • You can also add a small piece of ginger while sautéing the onions, garlic, and red chilies for added flavor.
  • You can store the chutney in an airtight container in the refrigerator for up to a week. If the chutney becomes too thick, you can add a little water to adjust the consistency before serving.

In conclusion, Nilakadalai Chutney is a delicious and healthy condiment that can be made easily at home. It is a great accompaniment to South Indian dishes and can also be used as a spread for sandwiches and wraps. So, try making this chutney at home and enjoy its rich and flavorful taste.

Also Read: How To make Spicy Paneer With Beetroot & Cranberry Chutney? | Instant Spicy Paneer With Beetroot & Cranberry Chutney Recipe

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