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Delicious Peanut Chutney in a bowl, garnished with mustard seeds, curry leaves, and red chilies, perfect for pairing with Indian dishes like dosa and idli.
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Peanut Chutney Recipe (No Onion, No Garlic, No Tomato)

A quick and flavorful peanut chutney recipe without onion, garlic, or tomato. Perfect for pairing with dosa, idli, or any Indian snack!
Course Appetizer, Side, dip, Side Dish, Condiment
Cuisine Indian, south indian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories
Author Spicy Veg Recipes

Ingredients

  • 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.

Video

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.