Peanut chutney without coconut, tomato, onion

I love to try varieties of peanut chutney recipes as side dish for idli and dosa. This time keeping tomato prices in my mind, I was looking for some peanut chutney without tomato. Surprisingly I got this peanut chutney recipe without tomato, onion and coconut as well. I was so happy and tried it immediately. It came out so good. We all enjoyed it with hot idli.

Usually I make peanut chutney in watery consistency. So I prepared this chutney in thin consistency. You can make it thick or thin as you wish. Whatever be the consistency, taste would be great. Friends, do try this peanut chutney recipe for idli, dosa. You will love it for sure.

Peanut chutney without tomato, onion and coconut

Peanut chutney recipe without coconut, tomato and onion for idli, dosa

Cuisine: Indian

Category: Chutney

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Roasted Peanuts – 1/4 cup
Urad dal – 1 tbsp
Red chilli – 2 ( I used one byadgi chilli)
Tamarind – small piece
Cumin seeds – 1/4 tsp
Garlic cloves – 5
Curry leaves – 1 sprig
Salt & water – as needed

To temper

Cooking oil – 2 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Curry leaves – few
Hing / Asafetida – a pinch

HOW TO MAKE PEANUT CHUTNEY WITHOUT COCONUT, TOMATO, ONION

Dry roast peanuts for 2 minutes in microwave high power or roast in a kadai till skin splits.
Heat oil in a kadai. Add urad dal, red chilli, cumin seeds, garlic, curry leaves and roasted peanuts.
Roast till urad dal turns golden in color. Remove and cool them.
Grind to a smooth paste adding required water.
Temper with mustard seeds, urad dal, curry leaves and add to chutney.
Mix well and serve with idli, dosa.

METHOD – STEP BY STEP PICTURES

Dry roast peanuts in a kadai till the skin splits. You can also roast in a microwave in high power (800W) for 2 minutes. Set aside. I din’t remove the skin of peanuts. You can if you like.
Heat oil in a kadai. Add urad dal, red chilli, garlic, cumin seeds, curry leaves and saute till urad dal turns golden in color. Lastly add roasted peanuts and mix well.

Switch off the flame and add tamarind, salt. After the roasted mixture is cooled down, grind them to a smooth paste adding required water.

Transfer to a bowl. You can add some water if you like watery chutney. Temper the chutney by heating some oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney and mix well.