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.
🥜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.
- 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
Peanut chutney recipe | No coconut
- ½ cup Peanuts
- 1 tablespoon Chana dal
- 1 tablespoon Urad dal
- 5 Green chilli
- 1 Ginger piece optional
- Salt – as needed
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 pinches Asafoetida optional
- 1 Curry leaves sprig
- 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.
- 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.
📸Step by step Photos
- 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.
- Then, place the roasted ingredients in the mixer and grind with ginger (if desired), salt and water. Grind smoothly.
- 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.