Peanut Chutney Without Coconut

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Ever heard of peanut chutney without coconut? If you are visiting India, then this is a very common recipe. With peanuts as the main ingredient, this chutney is nutritious and can be used as a side dish. It tastes excellent as an accompaniment to Indian curries. Traditionally, it’s often served with hot idli or dosa.

PEANUT CHUTNEY RECIPE, PEANUT CHUTNEY WITHOUT COCONUT

Peanut chutney without coconut. Runny, yet rich peanut chutney perfect to go with idli, dosa & upma varieties. Step by step pictures, short video.

easy-peanut-chutney
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This is one of the most simplest chutney to prepare. I had long time aversion towards trying peanut chutney. That’s because, I am not a big fan of peanuts. I mean I like it, but only in certain forms. Definitely not in gravies.

So, I always thought I won’t like this peanut chutney and once even I tried it when I started cooking. But I totally misinterpreted the recipe and it was a flop. Well, what is there to flop in a chutney? Still, yeah I did.

Yes, its peanut chutney and this is the one. You know what? I loved it. With idli, dosa, paniayaram as well as with some other deep fried snacks. The best thing in this chutney is its runny and still rich, which I liked the most. So here is the recipe.

🥜THIS THE BEST

  • No coconut, stays good for long.
  • Smooth, silkiest texture, so finger licking good.
  • Gives lot of volume, perfect for making for large crowd.

💭 TOP TIP

If you are using raw peanuts, roasting plays an important role. Roast really well so that it turns crispy through inside. Grinding really smooth also makes it rich and gives great silky texture.

Fresh peanut is a must, I mean not the fresh harvested peanut, but the stock. Anything that is old stock should never be used because the flavor comes from peanut mainly here. So make sure it is fresh stock.

Adding lots of water helps with perfect texture. Nobody likes paste like chutney.

📖 VARIATIONS

  • Add a small piece of ginger along roasting dals.
  • Tip in a shallot (raw) while grinding.
  • Sauteed tomato can also be added to chutney while grinding.
  • If you want to make it spicy and more tasty, increase chilli and add a pinch of tamarind.
  • One clove of garlic while grinding.

The last two variations are seen in my video.

🍽 GOES WELL WITH

  • Idli
  • Dosa
  • Masala dosa
  • Paniyaram
  • Upma

RECIPE CARD

Peanut chutney recipe | No coconut

Easy peanut chutney without coconut. Runny, yet rich peanut chutney perfect to go with idli, dosa & upma varieties. Step by step pictures.

 Course Side Dish

 Cuisine Indian

 Prep Time 5 minutes

 Cook Time 15 minutes

 Servings 1x2x3x

Ingredients

  • ½ cup Peanuts
  • 1 tablespoon Chana dal
  • 1 tablespoon Urad dal
  • 5 Green chilli
  • 1 Ginger piece optional
  • Salt – as needed

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 2 pinches Asafoetida optional
  • 1 Curry leaves sprig

Instructions

  • Dry roast peanuts in low flame to ensure even roasting. Once its is crisp, transfer to a plate for cooling and roast channa and urad dal with a teaspoon of oil. Lastly add green chillies and fry. Cool everything. Remove the skin of the peanuts completely.
  • Place in the mixer and grind with ginger (if desired), salt and water. Grind smoothly.
  • Adjust water consistency to make it runny and temper with the items given under to temper table. Mix well.

Notes

  • I always make the kadai hot and add peanuts, roast in low flame for more time to ensure even roasting. As it gets roasted, it slightly splits.
  • Ginger can be replaced with a garlic flake too. In that case avoid asafoetida.
  • If you want, you can add coconut in this same recipe.

Peanut Chutney Recipe | Without Coconut

Peanut Chutney Recipe | Without Coconut| Groundnut chutney | with step by step photos & video. A healthy & delicious side dish with idli, dosa, and uttapam. It is also called palli chutney in Andhra and you can make it with coconut too.

How to make Peanut Chutney Without Coconut?

Peanut Chutney Recipe | Without Coconut| Groundnut chutney | with step by step photos & video. Firstly, roast the raw peanuts with no oil. Alternatively, you can also fry the peanuts with a tsp of oil. Secondly, I have added lemon juice for a balance of spicy and sour taste. However, adding tamarind/lemon juice is completely optional. Further, dilute the chutney by adding water to a very thin consistency. This is because the consistency of chutney turns thick once it left for a few hours.

chutney recipes without coconut for idli & dosa | no coconut chutney recipe

easy chutney recipes without coconut for idli & dosa | no coconut chutney recipe

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Coursechutney

Cuisinesouth india

Servings3 Servings

Calories304 kcal


INGREDIENTS 

1x2x3x

for peanut chutney:

  • ▢½ cup peanut
  • ▢½ cup putani / roasted gram dal
  • ▢4 chilli
  • ▢small ball sized tamarind
  • ▢½ tsp salt
  • ▢1 cup water

for onion tomato chutney:

  • ▢3 tsp oil
  • ▢1 tbsp urad dal
  • ▢1 tbsp chana dal
  • ▢4 dried red chilli
  • ▢½ onion (cubed)
  • ▢1 inch ginger
  • ▢2 clove garlic
  • ▢1½ cup tomato (cubed)
  • ▢small ball sized tamarind
  • ▢½ tsp salt
  • ▢½ cup water

for tempering:

  • ▢3 tsp oil
  • ▢½ tsp mustard
  • ▢½ tsp urad dal
  • ▢1 dried red chilli (broken)
  • ▢few curry leaves

INSTRUCTIONS 

how to make peanut chutney:

  • firstly, in a pan dry roast ½ cup peanuts on low flame.
  • once the peanuts are roasted well, separate the skin.
  • add ½ cup putani and continue to roast for a minute.
  • cool completely, and transfer to a mixi jar.
  • add 4 chilli, small ball sized tamarind and ½ tsp salt.
  • further, add ½ cup water and blend to smooth paste.
  • add water in batches and blend to a smooth paste.
  • transfer the chutney to a large bowl and water as required adjusting the consistency.
  • now prepare the tempering by heating 3 tsp oil.
  • splutter, ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
  • pour the tempering over the chutney and mix well.
  • finally, peanut chutney recipe is ready to enjoy with idli, dosa and vada.

how to make onion tomato chutney:

  • firstly, heat 3 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal and 4 dried red chilli.
  • saute on low flame until the lentils turn golden brown.
  • now add ½ onion, 1 inch ginger and 2 clove garlic. saute until onions shrink slightly.
  • further, add 1½ cup tomato and saute until the tomatoes soften.
  • cool completely, and transfer to the mixi.
  • add small ball sized tamarind, ½ tsp salt and ½ cup water.
  • blend to a smooth paste.
  • transfer the chutney to a large bowl and water as required adjusting the consistency.
  • pour the tempering over the chutney and mix well.
  • finally, onion tomato chutney recipe is ready to enjoy with idli, dosa and vada.

NUTRITION

Calories: 304kcalCarbohydrates: 21gProtein: 11gFat: 22gSaturated Fat: 3gSodium: 809mgPotassium: 578mgFiber: 7gSugar: 6gVitamin A: 1231IUVitamin C: 98mgCalcium: 59mgIron: 2mg

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