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No Coconut Chutney

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No Coconut Chutney is a flavorful and tangy chutney made with peanuts, roasted chana dal, tamarind, and a variety of spices. This coconut-free alternative offers a rich, textured chutney that pairs perfectly with South Indian dishes like dosa, idli, and vada, delivering the same depth of flavor without the coconut.

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

Instructions

For the Chutney:

  1. Prepare the Ingredients: Heat 2 tablespoons oil in a pan over medium heat. Add mustard seeds, then urad dal, garlic, ginger, onions, green chilies, and curry leaves. Sauté until onions are translucent (about 5 minutes).

  2. Add the Peanuts and Chana Dal: Add raw peanuts and roasted chana dal. Stir for 2-3 minutes to roast the peanuts slightly.

  3. Tamarind and Salt: Add tamarind (or tamarind paste) and salt, mixing well to combine and release the tangy flavor.

  4. Blend the Chutney: Let the mixture cool, then transfer to a blender. Add coriander and blend into a smooth or coarse paste, adding water for consistency.

For the Tadka:

  1. Prepare the Tadka: In the same pan, heat 2 tablespoons oil and add mustard seeds. Once they splutter, add urad dal, roasted chana dal, curry leaves, and dried red chilies. Sauté until the dals turn golden and crispy.

  2. Add Onions: Add finely chopped onions and sauté until golden brown.

  3. Add Water: Pour 2-3 cups of water, bring to a boil, and let it simmer for 5 minutes to infuse flavors.

  4. Combine Tadka and Chutney: Pour the hot tadka over the chutney and stir well to combine.

  5. Serve: Enjoy your No Coconut Chutney with dosa, idli, vada, or rice!

Notes

Storage: Store in an airtight container in the refrigerator for up to 4-5 days. You may need to add water when reheating.

Reheating: Gently warm in a pan with some water, or stir to serve at room temperature.

Variations: Adjust the spiciness by adding more green chilies or dried red chilies. Add mint for a fresh twist!

Find it online: https://justsosavory.com/no-coconut-chutney/