You know those days when you are craving dosas and idlis and you quickly hop on the store next door to buy readymade batter, but suddenly realise that there’s no coconut for chutney? Well, this indian style no coconut peanut chutney is the problem solver.
Denver and I are pretty much in love with all things peanut, except peanuts themselves. I mean the peanut sauces, chutneys, curries that make food taste infinitely better without the actual taste of whole peanuts themselves. And this chutney is our all time favorite. Most days we don’t even bother with coconut chutney for our crispy dosas. It’s this no coconut peanut chutney all the way!
I’m not a big fan of the dry peanut chutney variety because you need this kind of creamy lusciousness to mop up with the dosa and dry peanut chutney just doesn’t cut it. Although I have to admit, give me some andhra gunpowder with my rice and a dollop of ghee and I’m a totally happy person!
And as always, this chutney is quick and easy. Plus high protein I’m told, because of the different lentils and peanuts that go into it. Make a large batch, and keep it for a few days in the refrigerator so that you can enjoy your south Indian breakfast every second day!
Quick and easy indian style no coconut peanut chutney for a delicious South Indian Breakfast. Best with dosas, idlis and vadas.
- 1/2 teaspoon Ghee
- 3/4 cup Peanuts
- 1 teaspoon Urad dal ((Black gram skinned))
- 2 tablespoons Chana dal ((Bengal gram spilt and skinned))
- Handful Curry leaves
- 1 Green Chilli
- 1/2 inch Ginger (piece of)
- to taste Salt
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Urad dal
- 1 sprig Curry leaves
- 1 – 2 chillies (dry Red)
- In a pan, heat ghee and add peanuts. Roast for two to three minutes on a low flame.
- Add urad dal and chana dal and roast again till the dals start turning light brown. To this, add curry leaves and the green chili. Stir this for a minute and switch off the flame.
- Once cool, grind it together with ginger, salt and some water to a paste.
- To temper the chutney, heat ghee in a small skillet or pan and add mustard seeds, urad dal, curry leaves and the red chilis. Switch off the flame once the mustard and urad dal start spluttering. Pour this over the chutney and serve.
The calorie information below is for 10 servings.