Chutneys & Sides

Peanut Chutney for Dosa & Idli

Nutty, garlicky, and boldly spiced — the chutney powder that turns a simple dosa into something unforgettable.

EasyPrep 5 min · Cook 5 minServes 4Chutneys & Sides · South Indian

Recipe by SuVika Harvest. About 95 kcal per serving · 4 g protein · 4 g carbs · 8 g fat (estimated).

In Mysuru and Bengaluru homes, peanut chutney powder sits beside the salt shaker at breakfast. SuVika Harvest Peanut Chutney Powder is dry-roasted with red chillies and tamarind, ready to become a wet chutney in minutes or sprinkled dry over ghee-laced idli. This recipe makes the classic wet version that clings beautifully to crispy dosa edges.

Ingredients

3 tbsp SuVika Harvest Peanut Chutney Powder
3 tbsp hot water (adjust for consistency)
1 tsp tamarind paste (optional, for extra tang)
Salt to taste
1 tbsp ghee or coconut oil
1 tsp mustard seeds
1 tsp urad dal
2 dried red chillies
1 sprig curry leaves
Pinch of asafoetida

Method

1
In a small bowl, mix SuVika Harvest Peanut Chutney Powder with hot water to form a thick, spreadable paste. Add tamarind paste and salt if desired.
2
Let the mixture rest for 2 minutes so the powders hydrate fully — the texture should be coarse, not runny.
3
Heat ghee in a tadka pan. Add mustard seeds and urad dal. Fry until dal turns golden.
4
Add dried red chillies, curry leaves, and hing. Pour the sizzling tadka over the chutney and mix well.
5
Serve alongside hot dosa, idli, or chapati. Store leftover wet chutney refrigerated for up to two days.

SuVika Harvest

Preparing something wholesome…