Indian Style No Coconut Peanut Chutney
on Feb 01, 2016, Updated Oct 06, 2023
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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.
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! This no coconut peanut chutney is super quick and comes together with just pantry staples. Most days we don’t even bother with coconut chutney because this no coconut peanut chutney completes our south Indian breakfast perfectly!
Quick Walk Through: No Coconut Peanut Chutney
Reasons Why You’ll Love This Chutney
- Delicious Indian style chutney that’s perfect to mop idlis, vadas, and dosas
- Made without coconut, which means all you need are some pantry staples to put this one together
- Thanks to the peanuts and different lentils that go into the making, this peanut chutney is high in protein
- Perfect for unexpected dosa cravings as this chutney comes together in 15 minutes
- This chutney is naturally vegetarian and gluten-free and can easily be made vegan by substituting ghee with oil
Frequently Asked Questions
Store this peanut chutney in the refrigerator in an airtight container for up to 4 days. I usually make a large batch and eat it different South Indian spreads every other day. I wouldn’t recommend freezing this chutney though as peanuts don’t freeze too well.
Absolutely! Peanut chutney is a great source of fiber, protein and good fats and is a great thing to include in your daily diet. However, peanuts can also be high in calories, so like most good things it is best to eat in moderation.
Top Tips To Make The Best Peanut Chutney
- Make sure that you’re using a fresh batch of good quality dry peanuts. Older peanuts tend to go rancid, and since it is the star ingredient of this dish, it can really affect the taste and texture of this chutney.
- Do not skip the chana dal as that is what helps thicken the chutney and gives that beautiful texture.
- You can adjust the consistency of this no coconut peanut to suit your liking. Simply increase the amount of water for a smoother, more runny chutney or reduce the amount of water for a more coarse texture.
- I like to keep the skin of peanuts on as they’re high in fiber and vitamins and really help enhance the nutty flavors of this chutney.
Quick, simple and utterly delicious is how I like to describe this Indian Style No Coconut Peanut Chutney. Seriously, try making this chutney once and I promise it’ll find a permanent spot in your idli and dosa rotation.
Indian Style No Coconut Peanut Chutney
Ingredients
- 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 piece of Ginger
- Salt to taste
For tempering:
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Urad dal
- 1 sprig Curry leaves
- 1 – 2 chilies, dry, Red
Instructions
- 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.
Notes
- 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.
Nice blog! Thanks for sharing useful information about Indian Style No Coconut Peanut Chutney
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Can you make this with cashew nuts? I can’t eat peanuts. Sounds delish.
Sure but the flavour will change
The recipe is well-written and easy to comprehend. My suggestion is it would be awesome if you can add photo of each step of the recipe.
Hey Vidhya! Glad you liked the chutney recipe. We generally do add pictures but this recipe literally got done in minutes! 🙂
Sorry for a silly query but do the peanuts need to be de-skinned before roasting?
Hey Rutuja! Yes, we have used de-skinned peanuts to avoid any debris in the chutney. Happy cooking!
Thanks for this – it is great
Thanks Lalit, glad you liked it!
I tried your recipe and it came out delicious. It was my first attempt to make peanut chutney and it was perfect taste wise, smooth texture. Thank you for sharing your recipe 😊
Thanks Rateka, really glad you liked it!
Was absolutely delicious.I added two green chillies,a pinch of asafoetida and a pea sized ball of tamarind too, while roasting the peanuts,and that tasted good as well.Have bookmarked it!
Love the changes you made! So glad you liked the recipe
Oh this would be perfect with my Indian Pancakes with Spiced Sweet Potato Richa! (I’ll not insult South India by calling them dosas lol) I was looking for a good chutney when I wrote the post and couldn’t find one I fancied – until now! Pinning as we speak 😀
Awesome! I hope you like it Indi 🙂
Making this now…..