No onion garlic Peanut Chutney
This chutney is a simple, flavorful, and versatile condiment perfect for those following a sattvic or Jain diet or for fasting days. Made with roasted peanuts, fried gram (chutney dal), and minimal spices, it has a creamy texture and a nutty flavour. It pairs wonderfully with dosas, idlis, upma, or even parathas.
Customizable: Adjust the spices and consistency as per taste.
No Onion, No Garlic, No Tomato: Ideal for fasting and auspicious days.
Quick & Easy: Can be prepared in under 10 minutes.
Nutritious: High in protein and good fats from peanuts and fried gram.
Why No Onion No Garlic Peanut Chutney is Perfect for Breakfast
Quick to Make:
- Preparing takes less than 10 minutes, making it an ideal condiment for busy mornings.
Highly Nutritious:
- Packed with protein from peanuts and fried gram, it keeps you full and energized throughout the morning.
- Peanuts are also rich in healthy fats and essential vitamins, making them a wholesome meal addition.
Sattvic and Light:
- With no onion, garlic, or tomato, it’s light on the stomach and suitable for those following a sattvic or Jain diet.
Pairs with Popular Breakfasts:
- Complements a variety of Indian breakfasts like dosa, idli, poha, upma, or even parathas.
- Its creamy and mildly spicy flavour enhances the taste of these dishes.
Customizable Texture and Spice:
- You can adjust the consistency (thick for spreads or thin for dipping) and spice level as per your preference.
Rich in Flavor:
- Despite its simplicity, the nutty and roasted flavour profile adds depth to any meal.
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Essential Ingredients Perfect No onion garlic Peanut Chutney
Peanuts: The base ingredient of this chutney, peanuts give it a nutty flavour and rich texture. Raw peanuts are preferred for roasting at home, but you can also use unsalted roasted peanuts for convenience.
Fried Gram (Roasted Chana Dal): Adds a smooth, slightly nutty taste and helps in thickening the chutney. It blends beautifully with peanuts.
Ginger: A small piece of fresh ginger enhances the chutney with a warm, zesty note and aids digestion.
Cumin Seeds: Roasting cumin seeds enhances their flavour, giving the chutney a warm, earthy undertone.
Tamarind Paste: Provides a tangy flavour that balances the richness of the peanuts.
Salt: A key ingredient for enhancing the flavours and tying everything together. Adjust to taste.
Water: Helps blend the chutney into your desired consistency. Add gradually to control the thickness.
Optional Ingredients Perfect Peanut Chutney Recipe
Green Chilies: For a fresh, sharp spiciness that complements the roasted flavours. You can use green chillies alongside or instead of dried red chillies.
Curry Leaves: These leaves add an aromatic fragrance and earthy taste.
Dried Red Chilies: Add the heat and colour to the chutney. Adjust the quantity depending on your spice preference.
Fried Gram: Makes the chutney creamy and smooth, though optional.
Urad Dal (Split Black Gram): Enhances the flavour when roasted, and can be used in tempering to add a nutty crunch.
Hing (Asafoetida): A pinch of asafoetida adds an umami flavour to the chutney.
How To Make a Perfect No-onion Garlic Peanut Chutney
Roast the Peanuts &fried gram
- Heat a pan and dry roast the peanuts on low heat until golden and aromatic.
- Let them cool, then remove the skin by rubbing them between your palms.
- Roast the Fried Gram over low flame until it turns golden in colour, keep them aside.
Blending the Ingredients
- Add the roasted 1 cup peanuts, 1/2 cup fried gram, 1 inch ginger, 2 green chilli , 1 tsp tamarind, 1 tsp cumin seeds, salt to taste, and 1 cup of water to a blender.
- Blend until smooth or slightly coarse, depending on your preference.
- Adjust the consistency as per requirment.
Preparing the Tempering
- Heat 1 tsp oil in a tadka pan.
- Add 1 tsp urad dal and fry over low flame until it turns golden colour.
- Add 1/4 tsp thing and 1 tsp mustard seeds and allow them to splutter.
- Then 2 dried red chilli and a few curry leaves. Sauté until fragrant.
- Pour the tempering over the chutney and mix well.
Serving the Peanut Chutney
A bowl of creamy, flavorful peanut chutney garnished with a tempering of mustard seeds and curry leaves, ready to serve with Dosa.
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Tips for Perfect Moongphali ki Chutney Recipe
- Ensure you roast the peanuts on low heat to avoid burning. The peanuts should turn golden brown and release a nutty aroma. Over-roasting can make the chutney bitter, so keep a close eye on them.
- The amount of dried red chillies you use will directly affect the spice level of your chutney. Start with 2-3 chillies and add more if you prefer extra heat. You can also add a pinch of red chilli powder for added spice.
FAQs About No Onion Garlic Peanut Chutney Recipe
Yes, you can substitute tamarind with lemon juice or a small amount of jaggery for a tangy-sweet twist. The chutney will still taste great without tamarind.
Increase the number of dried red chillies or add a pinch of chilli powder to adjust the spice level according to your preference.
Yes, you can manually grind the peanuts and spices using a mortar and pestle. It may take a bit longer, but you’ll get a more rustic texture
🥣 Storing Suggestions
- Store the chutney in an airtight container in the refrigerator for up to 3-4 days. This will help maintain its freshness and flavour.
- If the chutney thickens after refrigeration, add water or coconut milk and blend again to reach your desired consistency.
Serving Suggestions
- Pair this chutney with crispy dosa, soft idli, or fluffy uttapam for a classic South Indian breakfast.
- Serve it as a dip for vegetable pakoras, samosas, or khandvi to add a flavorful twist.
- Use it as a spread for stuffed parathas or serve alongside roti to enhance any meal.
🧾Recipe Card
Peanut Chutney Recipe (No Onion, No Garlic, No Tomato)
Materials
- 1 cup Raw peanuts
- 1/2 cup Fried gram
- 1 teaspoon Cumin seeds
- 1 teaspoon Tamarind paste)
- 1 inch Ginger
- 1-2 Green chilli
- 1 cup Water adjust for desired consistency
- Salt to taste
- Tempering Optional
- 1 tablespoon Oil
- 1 teaspoon Urad dal split black gram
- 1/4 tsp Asafoteada
- 1 teaspoon Mustard seeds
- Few curry leaves
- 1-2 Dried red chilies adjust to taste
Instructions
- Heat a pan and dry roast the peanuts on low heat until golden and aromatic.
- Let them cool, then remove the skin by rubbing them between your palms.
- Roast the Fried Gram over low flame until it turns golden in colour.
- Add the roasted peanuts, fried gram, ginger green chilli, tamarind, cumin seeds, salt, and water to a blender.
- Blend until smooth or slightly coarse, depending on your preference.
- Prepare the Tempering (Optional)
- Heat oil in a small pan.
- Add urad dal fry over low flame until it turns golden in colour.
- Add hing and mustard seeds and allow them to splutter.
- Then dried red chilli and curry leaves. Sauté until fragrant.
- Pour the tempering over the chutney and mix well.
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Notes
- You can skip the tempering step for a simpler version.
- Adjust the water for your desired consistency. Thicker chutney works well as a spread, while thinner chutney is perfect for dipping.
- Refrigerate leftovers in an airtight container for up to 3 days.
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Like this recipe? Rate and comment below!
Very nice recipe,
Thanks for sharing it. It has really come out very tasty. Best wishes
Awesome 🙂
Awesome chutney😋… it came out really well… My whole family liked it… Thank you for the recipe… 👌👍
Happy to hear 🙂