Peanut Chutney Recipe | Without Coconut| Groundnut chutney | with step by step photos & video. A healthy & delicious side dish with idli, dosa, and uttapam. It is also called palli chutney in Andhra and you can make it with coconut too. Do check out, how to make peanut chutney with coconut. Hope you would like it too.
Further, do visit my other recipes collection with this post like,
I do have both fresh coconut and desiccated coconut in my kitchen most of the time. But there are occasions when there is no trace of any coconut or with the laziness to grate. So this recipe helps me out.
How to make Peanut Chutney Without Coconut?
Peanut Chutney Recipe | Without Coconut| Groundnut chutney | with step by step photos & video. Firstly, roast the raw peanuts with no oil. Alternatively, you can also fry the peanuts with a tsp of oil. Secondly, I have added lemon juice for a balance of spicy and sour taste. However, adding tamarind/lemon juice is completely optional. Further, dilute the chutney by adding water to a very thin consistency. This is because the consistency of chutney turns thick once it left for a few hours.
Furthermore, do checkout my other chutney varieties. Hope you would like them.
Peanut Chutney Recipe | Without CoconutCourse: ChutneyCuisine: IndianDifficulty: Easy
Peanut Chutney Recipe | Without Coconut | Groundnut chutney| with step by step photos & video. A healthy & delicious side dish with idli, dosa, and uttapam.
1/2 cup of groundnuts
2 to 3 Kashmiri red chilies
1 garlic pod
small size ginger
2 tsp lemon juice
fresh curry leaves
5 to 6 slices of onion
salt as required
1 cup of water
- For tempering
1 tsp oil
1/2 tsp urad dal
1 tsp shallots finely chopped
some fresh curry leaves
- Dry Roasting
- Add 1/2 cup of peanuts to a hot pan & dry roast on low flame.
- once the color changes add 2 to 3 Kashmiri red chilies, 1 small garlic pod, small size ginger, fresh curry leaves & 4 to 5 slices of onion. Saute for 30 sec.
- Switch off the flame & allow to cool down. Then transfer all the roasted ingredients into a mixie jar.
- Furthermore, add the required salt & 2 tsp lemon juice. First, blend it coarsely. Then add 1 cup of water in intervals & grind it to a fine paste.
- Adjust the consistency of the water by adding water based on your taste.
- For Tempering
- Heat 1 tsp oil in a pan.
- Then add 1 tsp finely chopped onion.
- Add 1/4 tsp urad dal, 2 red chilies, some fresh curry leaves. Saute until it turns to golden brown in color.
- Switch off the flame & pour this hot tempering over the blended chutney.
- Mix well & serve it with idlis, dosas, or any rotis.
- dilute the chutney by adding water to a very thin consistency. This is because the consistency of peanut chutney turns thick once it is left for a few hours.