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.
Servings: 4
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.