Peanut chutney recipe, Peanut chutney without coconut

Updated on June 24, 2021 by Raks Anand 40 Comments

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Peanut chutney without coconut. Runny, yet rich peanut chutney perfect to go with idli, dosa & upma varieties. Step by step pictures, short video.

Peanut chutney recipe, Peanut chutney without coconut - Raks Kitchen (1)

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🎥 Video
🥜This the best
💭 Top tip
📖Variations
🍽 GOES WELL WITH
Recipe card
📸Step by step Photos

This is one of the most simplest chutney to prepare. I had long time aversion towards trying peanut chutney. That’s because, I am not a big fan of peanuts. I mean I like it, but only in certain forms. Definitely not in gravies.

So, I always thought I won't like this peanut chutney and once even I tried it when I started cooking. But I totally misinterpreted the recipe and it was a flop. Well, what is there to flop in a chutney? Still, yeah I did.

But when my Co-sis Bala told me this easy one that her friend told, I wanted to just give a try. And I tried it one day as you have seen it in my Paneer dosa post and few of you wanted the chutney recipe too.

Yes, its peanut chutney and this is the one. You know what? I loved it. With idli, dosa, paniayaram as well as with some other deep fried snacks. The best thing in this chutney is its runny and still rich, which I liked the most. So here is the recipe.

🎥 Video

Here's a short video in how to make it

🥜This the best

No coconut, stays good for long.
Smooth, silkiest texture, so finger licking good.
Gives lot of volume, perfect for making for large crowd.

💭 Top tip

If you are using raw peanuts, roasting plays an important role. Roast really well so that it turns crispy through inside. Grinding really smooth also makes it rich and gives great silky texture.

Fresh peanut is a must, I mean not the fresh harvested peanut, but the stock. Anything that is old stock should never be used because the flavor comes from peanut mainly here. So make sure it is fresh stock.

Adding lots of water helps with perfect texture. Nobody likes paste like chutney.

📖Variations

Add a small piece of ginger along roasting dals.
Tip in a shallot (raw) while grinding.
Sauteed tomato can also be added to chutney while grinding.
If you want to make it spicy and more tasty, increase chilli and add a pinch of tamarind.
One clove of garlic while grinding.

The last two variations are seen in my video.

🍽 GOES WELL WITH

Idli
Dosa
Masala dosa
Paniyaram
Upma

Recipe card

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5 from 16 votes

Peanut chutney recipe | No coconut

Easy peanut chutney without coconut. Runny, yet rich peanut chutney perfect to go with idli, dosa & upma varieties. Step by step pictures.

Course Side Dish

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Author Raks Anand

Servings 4

Cup measurements

Ingredients

½ cup Peanuts
1 tablespoon Chana dal
1 tablespoon Urad dal
5 Green chilli
1 Ginger piece optional
Salt

To temper

2 teaspoon Oil
½ teaspoon Mustard
1 teaspoon Urad dal
2 pinches Asafoetida optional
1 Curry leaves sprig

Instructions

Dry roast peanuts in low flame to ensure even roasting. Once its is crisp, transfer to a plate for cooling and roast channa and urad dal with a teaspoon of oil. Lastly add green chillies and fry. Cool everything. Remove the skin of the peanuts completely.
Place in the mixer and grind with ginger (if desired), salt and water. Grind smoothly.
Adjust water consistency to make it runny and temper with the items given under to temper table. Mix well.

Video

Notes

I always make the kadai hot and add peanuts, roast in low flame for more time to ensure even roasting. As it gets roasted, it slightly splits.
Ginger can be replaced with a garlic flake too. In that case avoid asafoetida.
If you want, you can add coconut in this same recipe.

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InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

📸Step by step Photos

First dry roast peanuts in low flame to ensure even roasting. Once its is crisp, transfer to a plate for cooling and roast chana dal and urad dal with a teaspoon of oil. Lastly add green chillies and fry. Cool everything. Remove the skin of the peanuts completely.
Then, place the roasted ingredients in the mixer and grind with ginger (if desired), salt and water. Grind smoothly.
Adjust water consistency to make it runny. Finally, temper with the items given under to temper table. Mix well.

I love my chutney runny as you would have seen it in the paneer dosa recipe post. Goes well with all tiffin items.

Peanut chutney recipe, Peanut chutney without coconut - Raks Kitchen (6)

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Reader Interactions

Comments

Dipti Joshi
February 10, 2014 at 1:13 pm

It is really healthy and that too without coconut! Love it!
Reply
Pavithra Raman
February 10, 2014 at 1:14 pm

I made this, but was a disaster :(.. I didnt remove the skin of the peanuts and it tasted horrible. The picture looks promising.. I'll try again..
Reply
- Zulekha
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  Paratha (Flaky South Asian Flatbread) Recipe Instant Pot Carrots Recipe Asaro (Yam and Plantain Curry) Recipe How To Make Rice Flour | Rice Flour Recipe
  March 04, 2020 at 12:40 pm
  
  I usually roast half a kilo of raw peanuts in batches and skin them and reserve them for further use in upma, chutney etc.
  Reply
Raks anand
February 10, 2014 at 1:28 pm

I too did the same mistake for the first time 🙂 Do try again and make it watery. It tastes good then.
Reply
yummy creator
February 10, 2014 at 1:39 pm

My hubby loves Peanut Chutney, but I make it in a different way (quite easy method). Juz grind roasted peanut, 1 garlic clove, red chilli, salt and marble-sized tamarind. Give it a regular chutney temper (Oil, Mustard, Urad Dhal, Hing and Curry Leaves). I should try your version of this chutney one day.
Reply
AparnaRajeshkumar
February 10, 2014 at 1:49 pm

super chutney. and its new version to me . without coconut. I generally add coconut.. but this is surely inviting.
Reply
Lubna Karim
February 10, 2014 at 2:07 pm

Mine is slightly different from this....will try your version sometime....we make coconut one rarely...we make peanut one regularly....
Reply
Sony P
February 10, 2014 at 2:43 pm

Love the peanut chutney....... very inviting!
Reply
Vimitha Anand
February 10, 2014 at 3:17 pm

I love peanut chutney in any form... looks so nice.
Reply
Shama Nagarajan
February 10, 2014 at 4:34 pm

yummy chutney
Reply
Lily
February 11, 2014 at 12:46 am

This is right up my alley. I'm a big fan of peanuts but have never tried or heard of peanut chutney. I'll definitely give it a go next time I get my hands on some peanuts.
Reply
nandoos Kitchen
February 11, 2014 at 12:48 am

Peanut chutney looks yumm. Liked the idea of avoiding coconut. and those fluffy idly's there look fab.
Reply
Veena Theagarajan
February 11, 2014 at 1:18 am

my kid's must for Dosa.. I do it just with Peanut not adding other dals... Looks so tasty
Reply
Unknown
February 11, 2014 at 1:47 am

thanks have been looking for a no coconut peanut recipe for long time...
Reply
Hari Chandana P
February 11, 2014 at 1:50 pm

looks very tempting!!
Reply
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Anu s kitchendelights
February 11, 2014 at 3:47 pm

Peanut chutney without coconut is new to me..looks appealing..Will try it next time..
Reply
jeyashri suresh
February 12, 2014 at 4:08 am

Super chutney. it has been a very long time since i made this. cute clicks
Reply
My attempt at The Julie/Julia project
February 12, 2014 at 4:21 am

Love the pics... this is very simple and perfect for dosa and idlis... love it 🙂
Reply
Mahalakshmi
February 12, 2014 at 9:52 am

peanut chutney with paniyaram the best combination my mom makes every weekend!!
Reply
SHARMILEE J
February 13, 2014 at 1:34 pm

Peanut chutney with no coconut sounds good...will try this version sometime soon
Reply
suganthivarun
February 25, 2014 at 3:02 pm

Actually Peanut chutney is my alltime fav: you can try roastedpeanutwithout skin and grind it with pinch of tamarind,salt and red chiili/green chilli,its a basic recipe goes well with dosa,keppakali,chapathi too :-),and thanks for new version Raks
Reply
Zippy Clayton
April 07, 2014 at 4:30 am

Hi. I so want to try this chutney but the urad and chana dals that you use, are they roasted or soaked or roasted or just soaked or nothing at all.
I ask this because I have seen this in a lot of south indian recipes and am therefore afraid to try them. Please do tell.
Reply
Zippy Clayton
April 07, 2014 at 4:30 am

Hi. I so mean to try this recipe but I have this problem with south Indian recipes. The chana and urad dal, is it the one used to make dal? Or is it roasted or soaked or something. Wouldn't it be raw and hard?
Reply
Raks anand
April 07, 2014 at 4:35 am

Use as indicated in the recipe... In this recipe, its either roasted and ground or for tempering, its just fried in oil. No soaking
Reply
ramya kiran
July 07, 2014 at 8:01 am

Hey nice recipe..raks..
Reply
Voyager
August 15, 2014 at 4:42 am

Made this today morning.....My family loved it !! Thankyou so much 🙂
Reply
Sri Nagalakshmi Karumuri
September 25, 2014 at 7:20 pm

Made this today and my son loved it...asked for more idlies to mop the chutney...Thanks Raks !
Reply
Leena Paturi
September 01, 2015 at 3:19 am

I grind it with skin it tastes good thing is may be you didn't roast them to desired level,the skin is loaded with vitamins
Reply
Leena Paturi
September 01, 2015 at 3:19 am

I grind it with skin it tastes good thing is may be you didn't roast them to desired level,the skin is loaded with vitamins
Reply
Unknown
January 25, 2016 at 1:08 pm

Thanks for the recipe. I tried it for the first time and came out yummyy..
Reply
Unknown
May 09, 2017 at 12:56 am

Hi Raks,
I never made chutney without coconut. I was not sure when i saw this recipe. But still went ahead and tried. It turned out yummy.My husband couldnt beleive I didnt use coconut. Thanks this is a keeper recipe.
Reply
Raks anand
May 09, 2017 at 7:44 am

Thank you for your feedback 🙂
Reply
Neelima Choudhary
June 29, 2017 at 3:53 pm

Yummy Yummy!Thanks for this.
Reply
Unknown
July 25, 2017 at 10:35 am

Peanut chutney with skin tastes much better than without. They need to be roasted well. Can add a spoon of buttermilk while grinding.
Reply
Bobby Ganesh
October 19, 2017 at 10:17 am

tasted yummy..i didn't remove skin but roasted it very well and followed the exact proportion.
Reply
Vani
July 17, 2019 at 4:09 pm

Easy & tasty️
Reply
Ashima Chakraborty
August 07, 2019 at 10:41 am

V nice recipe.. I prepare the same way.. But I keep the quantity of channa dal bit less then peanut.. N use freshly grated coconut sometimes.. N ginger green chille, coriander leaves bout two table spoon.. It tastes wonderful... I like ur style too.. V time saving
Reply
- Raks Anand
  August 08, 2019 at 11:21 am
  
  Thank you for sharing 🙂
  Reply
Rakchna M
December 11, 2020 at 8:49 am

Hi.. can we use the deskinned peanuts available in the market?
Reply
- Raks Anand
  December 11, 2020 at 9:53 am
  
  Yes sure.
  Reply

Peanut chutney recipe, Peanut chutney without coconut - Raks Kitchen (2024)