Peanut chutney without coconut. Runny, yet rich peanut chutney perfect to go with idli, dosa & upma varieties. Step by step pictures, short video.
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.
But when my Co-sis Bala told me this easy one that her friend told, I wanted to just give a try. And I tried it one day as you have seen it in my Paneer dosa post and few of you wanted the chutney recipe too.
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.
Why I love this?
- 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
Step by step Photos
1. First dry roast peanuts in low flame to ensure even roasting. Once its is crisp, transfer to a plate for cooling and roast chana dal and urad dal with a teaspoon of oil. Lastly add green chillies and fry. Cool everything. Remove the skin of the peanuts completely.
2. Then, place the roasted ingredients in the mixer and grind with ginger (if desired), salt and water. Grind smoothly.
3. Adjust water consistency to make it runny. Finally, temper with the items given under to temper table. Mix well.
I love my chutney runny as you would have seen it in the paneer dosa recipe post. Goes well with all tiffin items.
Recipe card
Peanut chutney recipe | No coconut
Ingredients
- ½ cup Peanuts
- 1 tablespoon Chana dal
- 1 tablespoon Urad dal
- 5 Green chilli
- 1 Ginger piece optional
- Salt
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.
Video
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.
Dipti Joshi says
It is really healthy and that too without coconut! Love it!
Pavithra Raman says
I made this, but was a disaster :(.. I didnt remove the skin of the peanuts and it tasted horrible. The picture looks promising.. I'll try again..
Zulekha says
I usually roast half a kilo of raw peanuts in batches and skin them and reserve them for further use in upma, chutney etc.
Raks anand says
I too did the same mistake for the first time 🙂 Do try again and make it watery. It tastes good then.
yummy creator says
My hubby loves Peanut Chutney, but I make it in a different way (quite easy method). Juz grind roasted peanut, 1 garlic clove, red chilli, salt and marble-sized tamarind. Give it a regular chutney temper (Oil, Mustard, Urad Dhal, Hing and Curry Leaves). I should try your version of this chutney one day.
AparnaRajeshkumar says
super chutney. and its new version to me . without coconut. I generally add coconut.. but this is surely inviting.
Lubna Karim says
Mine is slightly different from this....will try your version sometime....we make coconut one rarely...we make peanut one regularly....
Sony P says
Love the peanut chutney....... very inviting!
Vimitha Anand says
I love peanut chutney in any form... looks so nice.
Shama Nagarajan says
yummy chutney
Lily says
This is right up my alley. I'm a big fan of peanuts but have never tried or heard of peanut chutney. I'll definitely give it a go next time I get my hands on some peanuts.
nandoos Kitchen says
Peanut chutney looks yumm. Liked the idea of avoiding coconut. and those fluffy idly's there look fab.
Veena Theagarajan says
my kid's must for Dosa.. I do it just with Peanut not adding other dals... Looks so tasty
Unknown says
thanks have been looking for a no coconut peanut recipe for long time...
Hari Chandana P says
looks very tempting!!
Anu s kitchendelights says
Peanut chutney without coconut is new to me..looks appealing..Will try it next time..
jeyashri suresh says
Super chutney. it has been a very long time since i made this. cute clicks
My attempt at The Julie/Julia project says
Love the pics... this is very simple and perfect for dosa and idlis... love it 🙂
Mahalakshmi says
peanut chutney with paniyaram the best combination my mom makes every weekend!!
SHARMILEE J says
Peanut chutney with no coconut sounds good...will try this version sometime soon
suganthivarun says
Actually Peanut chutney is my alltime fav: you can try roastedpeanutwithout skin and grind it with pinch of tamarind,salt and red chiili/green chilli,its a basic recipe goes well with dosa,keppakali,chapathi too :-),and thanks for new version Raks
Zippy Clayton says
Hi. I so want to try this chutney but the urad and chana dals that you use, are they roasted or soaked or roasted or just soaked or nothing at all.
I ask this because I have seen this in a lot of south indian recipes and am therefore afraid to try them. Please do tell.
Zippy Clayton says
Hi. I so mean to try this recipe but I have this problem with south Indian recipes. The chana and urad dal, is it the one used to make dal? Or is it roasted or soaked or something. Wouldn't it be raw and hard?
Raks anand says
Use as indicated in the recipe... In this recipe, its either roasted and ground or for tempering, its just fried in oil. No soaking
ramya kiran says
Hey nice recipe..raks..
Voyager says
Made this today morning.....My family loved it !! Thankyou so much 🙂
Sri Nagalakshmi Karumuri says
Made this today and my son loved it...asked for more idlies to mop the chutney...Thanks Raks !
Leena Paturi says
I grind it with skin it tastes good thing is may be you didn't roast them to desired level,the skin is loaded with vitamins
Leena Paturi says
I grind it with skin it tastes good thing is may be you didn't roast them to desired level,the skin is loaded with vitamins
Unknown says
Thanks for the recipe. I tried it for the first time and came out yummyy..
Unknown says
Hi Raks,
I never made chutney without coconut. I was not sure when i saw this recipe. But still went ahead and tried. It turned out yummy.My husband couldnt beleive I didnt use coconut. Thanks this is a keeper recipe.
Raks anand says
Thank you for your feedback 🙂
Neelima Choudhary says
Yummy Yummy!Thanks for this.
Unknown says
Peanut chutney with skin tastes much better than without. They need to be roasted well. Can add a spoon of buttermilk while grinding.
Bobby Ganesh says
tasted yummy..i didn't remove skin but roasted it very well and followed the exact proportion.
Vani says
Easy & tasty️
Ashima Chakraborty says
V nice recipe.. I prepare the same way.. But I keep the quantity of channa dal bit less then peanut.. N use freshly grated coconut sometimes.. N ginger green chille, coriander leaves bout two table spoon.. It tastes wonderful... I like ur style too.. V time saving
Raks Anand says
Thank you for sharing 🙂
Rakchna M says
Hi.. can we use the deskinned peanuts available in the market?
Raks Anand says
Yes sure.