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