Indian Style No Coconut Peanut Chutney
Quick and easy Indian Style No Coconut Peanut Chutney for a delicious South Indian Breakfast. Best with dosas, idlis and vadas.
Servings 1 cup
Calories 891kcal
Ingredients
- 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
For tempering:
- 1 teaspoon Ghee
- ½ teaspoon Mustard seeds
- ¼ 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.
Nutrition
Calories: 891kcal | Carbohydrates: 56g | Protein: 38g | Fat: 64g | Saturated Fat: 13g | Cholesterol: 19mg | Sodium: 187mg | Potassium: 1249mg | Fiber: 23g | Sugar: 10g | Vitamin A: 1285IU | Vitamin C: 219mg | Calcium: 191mg | Iron: 7mg