Peanut Butter Chutney
This peanut butter chutney is a savory, spicy, tangy spread made with 10 ingredients, including sautéed onion, ginger, garlic, creamy peanut butter, and a splash of rice vinegar. If you’ve only ever used peanut butter in sweet recipes, this one is a delicious savory spin that comes together in about 15 minutes with pantry ingredients.
Serve this peanut butter chutney on crackers, toast, or flatbread, or use it as a dip. It’s one of my favorite savory peanut butter recipes for when you want something bold and quick.
What Is Peanut Butter Chutney?
Traditional chutneys are usually a mix of fruit or vegetables cooked with spices, vinegar, and sugar. This version is a spin on that idea. Instead of simmering for a long time, sautéed aromatics are combined with peanut butter, so you get a thick, spreadable chutney with layers of flavor in less than 15 minutes.
The onion, ginger, and garlic give it a savory base; the smoked paprika and red pepper flakes bring smoke and heat, and the rice vinegar and a touch of sweetener balance the richness of the peanut butter.
Ingredients for Peanut Butter Chutney
- Creamy peanut butter
- An onion (finely chopped)
- A small chunk of fresh ginger (also needs to be finely chopped or grated)
- Fresh garlic cloves (need to be finely chopped or grated, too)
- Rice vinegar
- Olive oil
- Sweetener (I used monk fruit sweetener)
- Smoked paprika
- Red pepper flakes
- Salt and pepper
Substitutions and variations
- Peanut butter: Creamy PB gives a smoother chutney, and crunchy adds texture. Natural or conventional both work. If yours is salted, taste before adding the salt at the end.
- Onion: Red or yellow onion both work.
- Rice vinegar: Apple cider vinegar or white wine vinegar are the closest swaps. Rice vinegar is milder, so if you use a sharper vinegar, start with a little less and add to taste.
- Sweetener: Use whatever you have. Maple syrup or agave keeps it vegan, and honey works too. Light brown sugar or granulated sugar can also be used.
- Heat level: Cut the red pepper flakes in half for a milder chutney, or double them if you like it fiery.
- Oil: Any neutral or cooking oil can replace the olive oil.
How to Make Peanut Butter Chutney
- Prep the aromatics. Peel and finely chop the onion, ginger, and garlic. If you have a grater, grate the garlic and ginger so their flavor distributes evenly through, and there won’t be any chunks.
- Sauté. Heat the olive oil in a pan over medium heat. Add the onion, ginger, and garlic and sauté for about 8 minutes, until soft, lightly browned, and fragrant.
- Add the peanut butter and seasonings. Add the peanut butter, rice vinegar, sweetener, smoked paprika, red pepper flakes, salt, and pepper. Lift the pan off the stove.
- Stir vigorously until everything is well combined and the peanut butter coats the onions. If you want a smooth chutney, then use an immersion blender to blend all the ingredients together. Leave them as is for a chunkier one.
- Serve warm or at room temperature with bread, crackers, and more (see ideas below).
(The full printable recipe card is below.)
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Tips for the Best Peanut Butter Chutney
- Finely chop or grate the aromatics. Even if you plan to use an immersion blender at the end, finely chop the onion, ginger, and garlic so they cook and brown evenly, and all their flavor is distributed well.
- Don’t rush the onions. The 8 minutes over medium heat softens the onion, ginger, and garlic and gets the sugars in the onion to caramelize a bit. Stir often so they don’t brown too quickly or burn.
- Stir vigorously. Peanut butter is thick, so a good stir helps it combine evenly with the onions and vinegar.
- Loosen it if needed. If your chutney is thicker than you like, stir in a teaspoon or two of warm water until it reaches the consistency you want.
- Taste and adjust. Peanut butter varies in saltiness and sweetness, so taste at the end and add a pinch of salt, a little more vinegar for tang, or a bit more sweetener.
What to Serve with Peanut Butter Chutney
- Bread, toast, or crusty baguette slices. I have been making my avocado toast by adding a smear of this PB chutney on the bread and then topping with the avocado. This also works well on egg toast
- Crackers, pita chips, or flatbreads
- Roti, like this Sri Lankan coconut roti
- Raw vegetables such as carrots, cucumber, celery, and bell pepper strips
- Roasted vegetables: dollop it on something like pan-roasted radishes with berbere or harissa broccolini
- Sandwiches and wraps as a bold spread
- Rice bowls: spoon a little over rice for a rich, spicy kick, or alongside yellow rice
How to Store Peanut Butter Chutney
Store leftover chutney in an airtight container in the refrigerator. It will thicken as it chills, so let it sit at room temperature for a few minutes or stir in a little warm water before serving.
Love chutneys?
Try these too: Easy Carrot Chutney, Easy Cherry Chutney, and Easy Apple Chutney.
More Savory Peanut Butter Ideas
If you’re searching for savory peanut butter recipes, peanut butter works well in more than desserts. Its creamy richness pairs with garlic, ginger, chili, and acidic ingredients like vinegar or lime.
- Peanut sauce for noodles, rice bowls, or dipping spring rolls
- Peanut dressing for slaws and salads
- Stirred into curries or stews for extra body and richness
- Fillings such as in these peanut chicken stuffed buns
Frequently Asked Questions
It’s a savory spread made by combining sautéed onion, ginger, and garlic with peanut butter, vinegar, and spices. It’s thick, spicy, and tangy, and it’s used like a dip or condiment.
Spread it on bread, toast, or crackers; serve it as a dip with raw vegetables, or use it as a sandwich spread or a topping for rice bowls and roasted vegetables.
I have not canned this recipe myself. However, if you make a large batch of this chutney and can it, please let me know in the comments.
Yes. Crunchy peanut butter adds texture, and creamy peanut butter gives a smoother spread.
Yes. Apple cider vinegar or white wine vinegar work. They are sharper than rice vinegar, so start with a little less and adjust to taste.
It can be. Use maple syrup, agave, or sugar as the sweetener instead of honey, and check that your peanut butter has no animal-derived ingredients.
Yes. The sweetener only balances the vinegar and spice, so you can leave it out or use less.
No. This recipe is built on peanut butter, so it isn’t suitable for anyone with a peanut allergy. If you’re cooking for someone with a nut allergy, check ingredient labels carefully.
Ingredients
- 1/2 cup peanut butter
- 1 onion (about 1 cup, chopped)
- 1/2 inch chunk of fresh ginger (about 2 teaspoons, chopped)
- 3 garlic cloves (about 1 1/2 teaspoons, chopped)
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon sweetener (sugar, honey, maple syrup, or agave)
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 1/8 teaspoon each salt and pepper (taste first for best results)
Instructions
- Peel and finely chop the onion, ginger, and garlic. If you have a grater, then grate the garlic and ginger so their flavor distributes evenly through and there won’t be any chunks.
- Heat the olive oil in a pan over medium heat.
- Add the onion, ginger, and garlic and sauté for about 8 minutes, until soft, lightly browned, and fragrant, stirring often so the aromatics do not burn and brown evenly.
- Add the peanut butter, rice vinegar, sweetener, smoked paprika, red pepper flakes, salt, and pepper.
- Lift the pan off the stove. and stir vigorously until everything is well combined. If you want it a smooth chutney, then use an immersion blender to blend all the ingredients together. Leave them as is for a chunkier one.
- Serve warm or at room temperature with bread, crackers, and more (see ideas in the post above)
Notes
- Even if you plan to use an immersion blender at the end, finely chop the onion, ginger, and garlic so they cook and brown evenly and all their flavor is distributed well.
- Don’t rush the onions. The 8 minutes over medium heat softens the onion, ginger, and garlic and gets the sugars in the onion to caramelize a bit. Stir often so they don’t brown too quickly or burn.
- Stir vigorously. Peanut butter is thick, so a good stir helps it combine evenly with the onions and vinegar.
- Loosen it if needed. If your chutney is thicker than you like, stir in a teaspoon or two of warm water until it reaches the consistency you want.
- Taste and adjust. Peanut butter varies in saltiness and sweetness, so taste at the end and add a pinch of salt, a little more vinegar for tang, or a bit more sweetener.
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