No Coconut Chutney

Why You’ll Love This Recipe

This No Coconut Chutney is packed with a wonderful mix of roasted peanuts, chana dal, and spices that create a unique flavor profile. The tamarind adds tanginess, while the garlic, ginger, and green chilies contribute a delightful spicy kick. The addition of a flavorful tadka (tempering) brings it all together, making this chutney a perfect accompaniment to your favorite South Indian snacks. Plus, it’s super easy to make and doesn’t require coconut, so it’s ideal for those with coconut allergies or those simply looking to try something different!

Ingredients

For Chutney

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 4-5 garlic cloves
• 1 inch ginger
• 2 medium onions
• 4-5 green chilies
• 10-12 curry leaves
• ½ cup raw peanuts
• ¼ cup roasted chana dal
• 2-inch tamarind (or 1 tablespoon tamarind paste)
• Salt to taste
• Handful of fresh coriander

For Tadka

• 2 tablespoons oil
• 1 tablespoon mustard seeds
• 1 tablespoon urad dal
• 1 tablespoon roasted chana dal
• 12-14 curry leaves
• 2-3 dried red chilies
• 1 small onion, finely chopped
• 2-3 cups water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chutney:

1. Prepare the Ingredients: Heat 2 tablespoons of oil in a pan over medium heat. Once the oil is hot, add the mustard seeds. Allow them to splutter for a few seconds before adding the urad dal, garlic cloves, ginger, onions, green chilies, and curry leaves. Sauté until the onions become soft and translucent, and the garlic and ginger release their aroma (about 5 minutes).
2. Add the Peanuts and Chana Dal: Add the raw peanuts and roasted chana dal to the pan. Stir well to combine all the ingredients and cook for another 2-3 minutes until the peanuts slightly roast.
3. Tamarind and Salt: Add the tamarind (or tamarind paste) and salt to the pan. Stir to combine, allowing the tamarind to mix with the rest of the ingredients and release its tangy flavor.
4. Blend the Chutney: Remove the pan from the heat and let the mixture cool slightly. Once it has cooled, transfer everything to a blender or food processor. Add a handful of fresh coriander and blend the chutney into a smooth or slightly coarse paste, depending on your preference. Add a little water if necessary to adjust the consistency.

For the Tadka:

1. Prepare the Tadka: In the same pan, heat 2 tablespoons of oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the urad dal, roasted chana dal, curry leaves, and dried red chilies. Stir-fry for a minute until the dals turn golden brown and the curry leaves crisp up.
2. Onions in the Tadka: Add the finely chopped onion to the pan and sauté until they become soft and slightly browned.
3. Add Water: Pour 2-3 cups of water into the pan and bring it to a boil. Let the water simmer for about 5 minutes to infuse the tadka flavors.
4. Combine Tadka and Chutney: Pour the hot tadka (tempering) over the prepared chutney and stir well to combine. The tadka will add an extra layer of flavor to the chutney.
5. Serve: Your No Coconut Chutney is now ready to be served! Enjoy it with your favorite South Indian snacks like dosa, idli, vada, or even rice and roti.

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

Variations

1. Spicy Version: Increase the amount of green chilies and dried red chilies for an extra spicy chutney.
2. Tangier Version: Add a bit more tamarind or lemon juice if you prefer a tangier chutney.
3. With Coconut: For a more traditional taste, you can add a small amount of grated fresh coconut or dried coconut along with the peanuts and chana dal.
4. With Herbs: You can experiment with adding other fresh herbs like mint for a refreshing twist on the chutney.

Storage/Reheating

• Storage: Store the chutney in an airtight container in the refrigerator for up to 4-5 days. The chutney will thicken over time, so you may need to add a little water when reheating.
• Reheating: You can reheat the chutney by gently warming it in a pan with a bit of water. If you prefer it at room temperature, simply stir and serve.

FAQs

1. Can I make this chutney without tamarind?

Yes, if you don’t have tamarind, you can substitute it with lemon juice or amchur (dry mango powder) for a tangy flavor.

2. Can I use pre-roasted peanuts for this chutney?

Yes, you can use pre-roasted peanuts if you don’t have raw peanuts. Just add them to the pan after the onions and spices have been sautéed.

3. Can I make this chutney without urad dal?

While urad dal adds a nice texture and flavor to the chutney, you can skip it if needed or substitute it with chana dal or moong dal.

4. Can I make this chutney ahead of time?

Yes, you can prepare the chutney ahead of time and store it in the refrigerator. The chutney will last for up to 5 days.

5. Can I freeze this chutney?

Yes, you can freeze the chutney for up to a month. Just make sure to store it in an airtight container or freezer bag.

6. Can I use a food processor instead of a blender for the chutney?

Yes, you can use a food processor to make the chutney, but a blender will give you a smoother texture.

7. How can I make this chutney less spicy?

You can reduce the amount of green chilies and dried red chilies to make the chutney milder. You can also omit the red chili chutney if using.

8. Can I use dried tamarind instead of fresh tamarind?

Yes, you can use dried tamarind or tamarind paste instead of fresh tamarind. Just adjust the quantity to match the tangy flavor.

9. Can I make this chutney without garlic?

Yes, if you don’t like garlic, you can skip it or use ginger alone for flavor. However, garlic adds a distinct depth to the chutney.

10. Can I add more peanuts for extra crunch?

Yes, you can add more peanuts for extra crunch and flavor. Just keep in mind that it will slightly alter the texture of the chutney.

Conclusion

No Coconut Chutney is an innovative and flavorful chutney that replaces the traditional coconut-based chutney with a rich blend of peanuts, roasted chana dal, and tamarind. The perfect balance of spice, tang, and crunch makes it a fantastic accompaniment to South Indian dishes like dosa, idli, and vada. The tadka adds a burst of flavor and brings this chutney to life, making it a delightful addition to any meal. With its bold taste and versatility, this chutney will quickly become a favorite in your kitchen!

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