Ingredients
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1/2 Cup Peanuts
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1/4 Cup Dry Chana Dal (Daaliya)
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Tamarind (To Taste)
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1 Tsp Cumin Seeds (Jeera)
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3-4 Whole Dry Red Chilies
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4 Cloves Of Garlic
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1 Tsp Mustard Seeds
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1/2 Tsp Hing Powder
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Fresh Curry Leaves
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Oil (For Tadka)
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1-2 Cups Water (Adjust As Necessary)
About
No Coconut Chutney is a delicious and nutritious alternative to traditional chutneys, made with roasted peanuts, chana dal, and aromatic spices. This chutney offers a nutty, tangy, and slightly spicy taste, perfect for pairing with dosa, idli, and vada. The absence of coconut makes it a healthier, protein-rich, and longer-lasting option. A tempering of mustard seeds, hing, and curry leaves enhances its flavor, making it an irresistible addition to your meals.
Benefits of No Coconut Chutney –
- Rich in protein – Peanuts and chana dal provide essential plant-based protein.
- Good for digestion – Tamarind and cumin aid in digestion.
- Longer shelf life – Stays fresh longer than coconut-based chutneys.
- Low in saturated fats – A healthier alternative to coconut chutney.
- Versatile – Pairs well with various South Indian dishes.
Steps
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1
Done
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Dry roast the peanuts and chana dal on medium flame for 7-10 minutes until they turn golden brown. |
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2
Done
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Add tamarind, cumin seeds, dry red chilies, and garlic to the pan. Continue roasting on medium-low flame for another 5-7 minutes while stirring continuously to prevent burning. |
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3
Done
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Once cooled, transfer the roasted ingredients to a mixer and grind them into a smooth powder. |
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4
Done
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Add 1 cup of water to the powder and blend again until you achieve a thick chutney-like consistency. |
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5
Done
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Heat oil in a pan and add mustard seeds, hing powder, and fresh curry leaves for tempering. |
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6
Done
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Pour the chutney mixture into the pan and mix well. Add another cup of water if needed to adjust the consistency. |
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7
Done
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Simmer the chutney on low heat for 5 minutes while stirring continuously. |
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8
Done
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Serve the chutney with idlis, dosas, uttapams, or appe and enjoy! |
