Peanut Chutney Without Coconut is a must-try recipe for anyone who loves bold and spicy flavors.
This chutney is not only simple to make but also incredibly delicious, adding a perfect complement to a variety of South Indian dishes.
The rich, nutty taste of roasted peanuts combined with the sharpness of garlic and the heat of green chilies creates a mouthwatering experience.
The finishing touch of a flavorful tempering with mustard seeds, dry chilies, and curry leaves elevates this chutney to a whole new level.
Peanut Chutney Without Coconut is a delectable and versatile condiment that pairs wonderfully with South Indian snacks such as idli, dosa, and vada.
Peanut chutney is a versatile and flavorful condiment commonly enjoyed in South Indian cuisine.
If you’re searching for a peanut chutney recipe, there are many variations to explore.
One popular version is the peanut chutney for dosa, which complements the crispy texture of dosa with its rich and nutty flavor.
To make this chutney, you might ask, how to make peanut chutney—it’s quite simple and involves blending roasted peanuts with ingredients like garlic, green chilies, and spices.
For those interested in regional variations, the peanut chutney recipe South Indian style is a traditional favorite, often featuring a tempering of mustard seeds and curry leaves.
Similarly, peanut chutney in Tamil and peanut chutney for idli follow this regional style, providing a tasty accompaniment to staple dishes like idli and dosa.
Another variation is tomato peanut chutney, which adds a tangy twist by incorporating tomatoes into the mix.
For those seeking a drier version, peanut chutney dry is perfect, and it’s ideal for sprinkling over dishes or mixing into rice.
If you’re looking for a recipe without coconut, peanut chutney without coconut provides a simpler, nut-based chutney. Meanwhile, Andhra style peanut chutney brings a distinctive spiciness and depth, characteristic of Andhra Pradesh’s cuisine.
Peanut chutney ingredients generally used include peanuts, garlic, green chilies, and salt, with optional additions like tamarind or curry leaves.
Peanut chutney powder is a dried version of the chutney, offering convenience and a longer shelf life.
If you’ve had a C-section and are wondering, can I eat peanut chutney after C-section, it’s generally safe, but always consult with your healthcare provider regarding dietary restrictions.
In terms of nutrition, peanut chutney calories can vary based on the recipe and ingredients used. For instance, 3 idli with peanut chutney calories can be calculated based on the specific amounts of chutney and idli consumed.
Lastly, if you’re storing this chutney, you might ask, how long does peanut chutney last in the fridge. Typically, it lasts up to a week when kept in an airtight container.
Health Benefits: (Peanut Chutney Without Coconut)
Rich in Protein: Peanuts are an excellent source of plant-based protein.
Healthy Fats: Provides healthy monounsaturated and polyunsaturated fats.
Antioxidants: Contains antioxidants that help combat oxidative stress.
Fiber: High in dietary fiber, promoting digestive health.
Vitamins and Minerals: Packed with essential vitamins and minerals like vitamin E, magnesium, and potassium.
Let’s dive into the recipe and learn how to make peanut chutney at home.
Ingredients List of Peanut Chutney Without Coconut:
- 200 g peanuts
- 6-7 garlic cloves
- 5 green chilies
- Salt to taste
- Water as needed
- Mustard oil or any other oil
- 2-3 dry chilies
- 1/2 teaspoon mustard seeds
- A few curry leaves
Instructions:
Step 1: Prepare the Peanut Paste
Dry Roast the Peanuts: Heat a pan and dry roast 200 g of peanuts until they become fragrant and lightly crunchy.
Cool and Peel: Allow the peanuts to cool.
Once cooled, rub them between your hands to remove the skins.
Grind the Peanuts: Place the peeled peanuts in a grinder.
Add 6-7 garlic cloves, 5 green chilies, and salt to taste.
Add a little water and grind the mixture until it forms a fine, smooth paste.
If needed, add more water gradually to achieve the desired consistency.
Step 2: Temper the Chutney
Heat the Oil: Heat a deep pan and add mustard oil or any other oil of your choice.
Add Dry Chilies and Mustard Seeds: Once the oil is hot, add 2-3 dry chilies and 1/2 teaspoon mustard seeds.
Stir well.
Add Curry Leaves: Add a few curry leaves and stir until they release their aroma.
Combine with Peanut Paste: Add the prepared peanut paste to the pan and stir well to combine.
Adjust Salt: Add salt to taste and cook for another minute.
Serve: Turn off the heat and transfer the chutney to a serving bowl.
Garnishing:
- Prepare Tadka: In a small pan, heat some oil and add mustard seeds, dry chilies, and curry leaves to make a tempering (tadka).
- Garnish: Pour the tempering over the peanut chutney for garnish.
Serving Suggestions: Peanut chutney pairs wonderfully with idli, dosa, samosa, vada, pakodi, and aloo bonda. Enjoy!
Pro Tips: (Peanut Chutney Without Coconut)
Roast Peanuts Well: Make sure you roast the peanuts until they’re golden and fragrant. This step really brings out the rich, nutty flavor that makes the chutney so delicious.
Cool Before Peeling: After roasting, let the peanuts cool a bit before peeling them.
This makes it easier to remove the skins and gives the chutney a smoother texture.
Adjust the Spice: You can tweak the number of green chilies to suit your spice preference.
If you like it milder, use fewer chilies or remove the seeds.
Use Fresh Ingredients: Fresh garlic and curry leaves can make a big difference in the flavor.
They add a vibrant taste that really elevates the chutney.
Grind to a Smooth Consistency: Add just enough water to get a smooth paste.
If the chutney feels too thick, gradually add more water until it’s just right.
Add a Tangy Kick: For a bit of tanginess, consider adding a touch of tamarind paste or a squeeze of lemon juice to the chutney.
Don’t Skip the Tempering: If you enjoy extra flavor, make sure to temper the chutney with mustard seeds, dry chilies, and curry leaves in hot oil. It adds a nice depth to the chutney.
Try Additional Spices: You can experiment with adding spices like cumin or coriander seeds while roasting the peanuts for a unique twist.
Store Properly: Keep the chutney in an airtight container in the fridge, where it will stay fresh for up to a week.
Serve with Various Dishes: This peanut chutney without coconut isn’t just great with idli and dosa; it’s also fantastic as a dip for snacks or as a spread for sandwiches.
FAQs:(Peanut Chutney Without Coconut)
Can I use raw peanuts instead of roasted?
Roasting peanuts enhances their flavor, but you can use raw peanuts if preferred.
Can I skip the garlic in this Peanut Chutney Without Coconut?
Yes, you can skip garlic if you prefer, but it adds a nice flavor to the chutney.
How long can I store peanut chutney?
Store it in an airtight container in the refrigerator for up to a week.
Can I use red chilies instead of green chilies?
Yes, you can use red chilies, but adjust the quantity to your spice preference.
Is it necessary to remove the peanut skins?
Removing the skins gives a smoother texture, but it’s not mandatory.
Can I use other oils instead of mustard oil?
Yes, any neutral oil like sunflower or vegetable oil can be used.
Can I add tamarind to this Peanut Chutney Without Coconut ?
Yes, a small amount of tamarind can be added for a tangy flavor.
Can I freeze Peanut Chutney Without Coconut?
Yes, you can freeze it in portions for up to 1 month.
What dishes go well with peanut chutney?
Idli, dosa, vada, pakodi, samosa, and aloo bonda are excellent choices.
Can I use roasted garlic instead of raw?
Yes, roasted garlic can add a different depth of flavor.
Can I add coconut to this chutney?
Traditionally, this recipe is without coconut, but you can add if you like.
What is the best way to grind peanuts?
Use a high-speed grinder for the best results.
Can I use dried curry leaves instead of fresh?
Fresh curry leaves are preferred, but dried can be used in a pinch.
Can I make this chutney (Peanut Chutney Without Coconut) spicy?
Adjust the number of green chilies to make it spicier.
How can I make the chutney (Peanut Chutney Without Coconut) thicker?
Reduce the amount of water while grinding to achieve a thicker consistency.
Can I add ginger to this Peanut Chutney Without Coconut?
Yes, adding a small piece of ginger can enhance the flavor.
Is this Peanut Chutney Without Coconut vegan?
Yes, this chutney is vegan.
Can I use other nuts instead of peanuts?
You can experiment with other nuts like almonds or cashews.
Does the oil type affect the flavor?
Yes, mustard oil adds a unique flavor, but other oils will work too.
Can I serve this chutney with non-Indian dishes (Peanut Chutney Without Coconut)?
Yes, it can be a versatile dip for various snacks and dishes.
Conclusion:(Peanut Chutney Without Coconut)
Peanut Chutney Without Coconut is a versatile and flavorful addition to your culinary repertoire.
It’s simple to make, packed with taste, and perfect for a variety of snacks.
Whether you’re serving it with idli, dosa, or using it as a dip, this chutney is sure to impress.
Recipe Card:
Easy Peanut Chutney Without Coconut | Badam Chutney
Ingredients
Ingredients:
- 200 g peanuts
- 6-7 garlic cloves
- 5 green chilies
- Salt to taste
- Water as needed
- Mustard oil or any other oil
- 2-3 dry chilies
- 1/2 teaspoon mustard seeds
- A few curry leaves
Instructions
Instructions:
Step 1: Prepare the Peanut Paste
- Dry Roast the Peanuts: Heat a pan and dry roast 200 g of peanuts until they become fragrant and lightly crunchy.
- Cool and Peel: Allow the peanuts to cool. Once cooled, rub them between your hands to remove the skins.
- Grind the Peanuts: Place the peeled peanuts in a grinder. Add 6-7 garlic cloves, 5 green chilies, and salt to taste. Add a little water and grind the mixture until it forms a fine, smooth paste. If needed, add more water gradually to achieve the desired consistency.
Step 2: Temper the Chutney
- Heat the Oil: Heat a deep pan and add mustard oil or any other oil of your choice.
- Add Dry Chilies and Mustard Seeds: Once the oil is hot, add 2-3 dry chilies and 1/2 teaspoon mustard seeds. Stir well.
- Add Curry Leaves: Add a few curry leaves and stir until they release their aroma.
- Combine with Peanut Paste: Add the prepared peanut paste to the pan and stir well to combine.
- Adjust Salt: Add salt to taste and cook for another minute.
- Serve: Turn off the heat and transfer the chutney to a serving bowl.
Garnishing:
- Prepare Tadka: In a small pan, heat some oil and add mustard seeds, dry chilies, and curry leaves to make a tempering (tadka).
- Garnish: Pour the tempering over the peanut chutney for garnish.
Serving Suggestions:
- Peanut chutney pairs wonderfully with idli, dosa, samosa, vada, pakodi, and aloo bonda. Enjoy!
Notes
- Roast Peanuts Well: Make sure you roast the peanuts until they’re golden and fragrant. This step really brings out the rich, nutty flavor that makes the chutney so delicious.
- Cool Before Peeling: After roasting, let the peanuts cool a bit before peeling them. This makes it easier to remove the skins and gives the chutney a smoother texture.
- Adjust the Spice: You can tweak the number of green chilies to suit your spice preference. If you like it milder, use fewer chilies or remove the seeds.
- Use Fresh Ingredients: Fresh garlic and curry leaves can make a big difference in the flavor. They add a vibrant taste that really elevates the chutney.
- Grind to a Smooth Consistency: Add just enough water to get a smooth paste. If the chutney feels too thick, gradually add more water until it’s just right.
- Add a Tangy Kick: For a bit of tanginess, consider adding a touch of tamarind paste or a squeeze of lemon juice to the chutney.
- Don’t Skip the Tempering: If you enjoy extra flavor, make sure to temper the chutney with mustard seeds, dry chilies, and curry leaves in hot oil. It adds a nice depth to the chutney.
- Try Additional Spices: You can experiment with adding spices like cumin or coriander seeds while roasting the peanuts for a unique twist.
- Store Properly: Keep the chutney in an airtight container in the fridge, where it will stay fresh for up to a week.
- Serve with Various Dishes: This chutney isn’t just great with idli and dosa; it’s also fantastic as a dip for snacks or as a spread for sandwiches.
Nutrition Chart per Serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Fat | 12 g |
| Carbohydrates | 8 g |
| Fiber | 3 g |
| Vitamin E | 2 mg |
| Magnesium | 50 mg |
| Potassium | 200 mg |