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Peanut Chutney Without Coconut : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Cooking Instructions

There are many types of chutney that are prepared in theIndian cuisine. The taste of Indian chutneys range from sweet to tangy andsometimes fiery spicy. The best thing about chutney recipes is that they can beprepared within minutes.
The Peanut chutney is very easy to prepare and can be aspicy chutney for any meal. You can either have chutney as a side dish withrice or Idli or smear your dosa with this chutney.

 Dry RoastedPeanuts               ½ cup
Chutney dal                                2 Tbsp.
Green chilies                              3 no
Grated Ginger                           1 Tsp.
Curry leaves                              few
Lemon Juice                               1 Tsp.
Salt                                            To Taste

For Tadka   
Oil                                                1 Tsp.
Mustard seeds                            ½ Tsp.
Red chilies                                   2 no.
Asafetida powder                       1/8 tsp.
Curry leaves                                3 no.,


  • Combine all the ingredients and grind with using littlewater. When the paste looks fine and semi thick remove from the grinder.
  • Heat a oil in a pan. Add all the tadka items after theoil becomes hot. Pour the spluttering tadkas over the chutney.
  • Peanut chutney is ready to eat. You can either serve ithot or refrigerate it.
  • Enjoy the spicy and delicious chutney with dosas , Idlis  with other South-Indian dishes.


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