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This easy tangy green peanut chutney is a flavorful Indian dip that pairs perfectly with snacks, lunches, and dinners. Made with fresh herbs, peanuts, and simple pantry ingredients, this quick chutney comes together in just 10 minutes. Simply add everything to a blender and blend until smooth.

This delicious homemade Indian green chutney is creamy, spicy, tangy, and perfect as a dip, spread, or side dish. Serve it with crispy tikkis, sandwiches, pakoras, dosa, chilla, or wraps for an instant flavor boost.

Prep this quick and easy peanut chutney and enjoy it with my aloo tofu tikki recipe or my pudla sandwich recipe.

Ingredients for Tangy Green Peanut Chutney

This green peanut chutney could not be more simple and is made with just a handful of fresh, flavorful ingredients:

• Peanuts: Add a rich, creamy texture and a delicious nutty flavor that balances the heat and tanginess beautifully.
• Fresh coriander (cilantro): Gives the chutney its vibrant green color and fresh, herby taste.
• Green chillies: Bring spice and warmth to the chutney. Adjust the quantity depending on your preferred spice level.
• Lemon juice: Adds a bright tangy flavor that makes the chutney refreshing and zesty.
• Brown sugar: Balances the spice and acidity with a subtle sweetness for a well-rounded flavor.
• Pink Himalayan salt: Enhances all the flavors while adding a mild earthy taste. You can also use regular salt if preferred.

Making this simple Green Peanut Chutney…

Heat the peanuts in the microwave for 1–2 minutes until slightly warm. This helps release their natural oils and gives the chutney a richer and creamier texture. You can also lightly roast the peanuts in a pan if you prefer a deeper nutty flavor.

Squeeze the juice from a fresh lemon and keep a little of the pulp, as it adds extra tanginess and freshness to the chutney. Roughly chop the coriander and green chillies so they blend more easily.

Add the warm peanuts, coriander, green chillies, pink Himalayan salt, brown sugar, lemon juice, and lemon pulp into a blender or food processor. Blend everything together until combined.

Slowly add water in small amounts while blending until you reach your desired consistency. For a thicker dip, use less water. For a smoother and more pourable chutney, add a little extra. I used about 4 tablespoons of water.

Taste the chutney and adjust the flavors if needed. Add more lemon juice for extra tanginess, brown sugar to balance the spice, or extra green chillies if you like it spicier.

Tips for Making the Best Tangy Green Peanut Chutney

• Use fresh coriander for the brightest flavor and vibrant green color.
• Roast the peanuts lightly for a deeper, nuttier taste.
• Adjust the consistency by adding a little water while blending.
• Keep it thick for dips or thinner for drizzling.
• Add lemon juice gradually and taste as you go to balance the tanginess.
• Balance the flavors with brown sugar if the chutney tastes too spicy or tangy.
• Remove the seeds from the green chillies for a less spicy chutney.

How to Store Green Chutney

Store the chutney in an airtight container or jar in the refrigerator for up to 3–4 days. Keeping it chilled helps maintain its fresh flavor and vibrant green color.

If the chutney thickens after storing, simply stir in a small splash of water before serving to loosen the consistency.

For the best taste, use a clean and dry spoon each time you serve the chutney. You can also add a small squeeze of fresh lemon juice before serving to freshen up the flavors.

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