No Coconut Peanut Chutney recipe

Thursday, February 04, 2021

A No Coconut Creamy Peanut Chutney made with Roasted Peanuts, Onion & Tomatoes

No Coconut Peanut Chutney

I was always under the impression that Chutneys without Coconut are not very tasty but this No Coconut Peanut Chutney sort of changed my opinion

This is super creamy with roasted peanuts, onion & tomatoes. It tastes delicious with Dosas, Idlis, Akki Rotti 

 You Will Need:

  • 1 cup Peanuts 
  • A small piece of Tamarind-  Soaked  
  • Salt
 To Roast:

  • 4 Dry Red Chilies - Ive used Byadgi 
  • 1 teaspoon Urad Dal
  • 1 teaspoon Chana Dal 
  • 1/2 an Onion
  • 1 small Tomato - Optional 

To Temper:

  • 2 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/8 teaspoon Hing 
  • 1/2 teaspoon Urad Dal
  • 2 Dry Red chilies 
  • 3-4 curry leaves 
How To:

In a pan, dry roast Peanuts on low flame for 4-5 minutes until they slightly change color & skin begins to peel off. Transfer to a mixie jar

Add a teaspoon of oil to the pan, Add Urad Dal, Chana Dal & dry red chilies & roast for about 2 minutes & transfer to the mixie jar

Now, add another teaspoon of oil & sauté Onions & chopped tomatoes together for 3-4 minutes until slightly cooked & no longer raw. let it cool for a couple of minutes before transferring to the jar 

Add Tamarinf & salt & hald a cup of water & grind into a smooth paste. Add another 1/4 cup of water if necessary to get a chutney like consistency

Decant into a bowl & temper with Mustard seeds, hint, Urad Dal, Red Chilies & curry leaves

Serve with Idlis/Dosas/Akki Rotti

No Coconut Peanut Chutney

No Coconut Peanut Chutney

Yield: 4-5
Author: Deepthi Shankar

Ingredients

You Will Need:
  • 1 cup Peanuts
  • A small piece of Tamarind- Soaked
  • Salt
To Roast:
  • 4 Dry Red Chilies - I've used Byadgi
  • 1 teaspoon Urad Dal
  • 1 teaspoon Chana Dal
  • 1/2 an Onion
  • 1 small Tomato - Optional
To Temper:
  • 2 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/8 teaspoon Hing
  • 1/2 teaspoon Urad Dal
  • 2 Dry Red chilies
  • 4 curry leaves

Instructions

  1. In a pan, dry roast Peanuts on low flame for 4-5 minutes until they slightly change color & skin begins to peel off. Transfer to a mixie jar
  2. Add a teaspoon of oil to the pan, Add Urad Dal, Chana Dal & dry red chilies & roast for about 2 minutes & transfer to the mixie jar
  3. Now, add another teaspoon of oil & sauté Onions & chopped tomatoes together for 3-4 minutes until slightly cooked & no longer raw. let it cool for a couple of minutes before transferring to the jar
  4. Add Tamarinf & salt & hald a cup of water & grind into a smooth paste. Add another 1/4 cup of water if necessary to get a chutney like consistency
  5. Decant into a bowl & temper with Mustard seeds, hint, Urad Dal, Red Chilies & curry leaves
  6. Serve with Idlis/Dosas/Akki Rotti


Did you make this recipe?
Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

You Might Also Like

0 comments