Your Idlis, Vadas and Dosas have a new companion! This Indian Style No Coconut Peanut Chutney is a fun experiment with your every-day chutney and gives breakfast a new twist! It bursts with Indian flavors without entirely tasting like peanuts and its creamy lusciousness mops up dosas really well!
You know those days when you are craving dosas and idlis and you quickly hop on the store next door to buy ready made batter, but suddenly realize that there's no coconut for chutney? Well, this Indian style no coconut peanut chutney is the problem solver and always saves the day!
Denver and I are pretty much in love with all things peanut, except peanuts themselves. I mean we're both fans of 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 which we think is an absolute blessing and completes our south Indian breakfast perfectly!
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 so easy to make. Plus high protein I'm told, because of the different lentils and peanuts that go into it. Sounds like a plan, no? 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!
More South Indian Dishes:
- Oats Upma
- Mangalorean Ripe Mango Curry
- Coconut Rice Stir Fry
- Spicy Chettinad Pepper Chicken Fry/Roast
Indian Style No Coconut Peanut Chutney
- ½ teaspoon Ghee
- ¾ cup Peanuts
- 1 teaspoon Urad dal Black gram skinned
- 2 tablespoons Chana dal Bengal gram spilt and skinned
- Handful Curry leaves
- 1 Green Chilli
- ½ inch piece of Ginger
- Salt to taste
- 1 teaspoon Ghee
- ½ teaspoon Mustard seeds
- ¼ teaspoon Urad dal
- 1 sprig Curry leaves
- 1 - 2 chilies 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 chilies. Switch off the flame once the mustard and urad dal start spluttering. Pour this over the chutney and serve.
- To make this recipe vegan, substitute ghee with a neutral tasting oil such as vegetable oil or canola oil.
- The consistency of the chutney can be adjusted by reducing or increasing the amount of water according to your liking. Use more water for a more smooth runny consistency, less water for a more coarse thick consistency.
- Do not skip the roasted chana dal as this acts as a thickener for the chutney.
- The calorie information below is for 10 servings.