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4.56 from 9 votes

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.
Prep Time5 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • ½ cup Peanuts
  • 1 tablespoon Chana dal
  • 1 tablespoon Urad dal
  • 5 Green chilli
  • 1 Ginger piece optional
  • Salt - as needed

To temper

  • 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.