High-Protein Peanut Chutney (Indian Style) – No Coconut
Peanut chutney, a traditional Indian condiment, is known for its rich, nutty flavor and is often enjoyed alongside a variety of dishes. This recipe offers a healthy twist on the classic, made without coconut, yet still bursting with flavor. The combination of roasted peanuts, lentils, curry leaves, green chilies, and mustard seeds creates a mouthwatering chutney that pairs beautifully with dosas, idlis, and other Indian snacks. It’s high in protein, making it a great addition to any vegetarian meal.
Recipe Details
- Cuisine: Indian
- Course: Side Dish
- Diet: High Protein, Vegetarian
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee | 1/2 teaspoon |
| Roasted Peanuts (Moongphali) | 3/4 cup |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons |
| Curry Leaves | Handful |
| Green Chilli | 1 |
| Ginger | 1/2 inch |
| Salt | To taste |
| For Tempering | |
| Ghee | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chilies | 1-2 |
Instructions
-
Roast the Peanuts and Lentils:
Begin by placing a pan over low heat. Melt the ghee and then add the roasted peanuts to the pan. Roast them gently on low flame for about 2-3 minutes, or until the peanuts become slightly brown. -
-
Add the Dals:
Once the peanuts are roasted, add the white urad dal and chana dal to the pan. Continue to roast them until the dals turn light brown and release a nutty aroma. -
Incorporate the Curry Leaves and Green Chili:
Add a handful of curry leaves and a sliced green chili to the mixture, stirring for an additional minute. Turn off the heat and let the roasted ingredients cool for about 5 minutes. -
Grind the Chutney:
Transfer the cooled mixture into a blender or mixer grinder. Add fresh ginger and salt to taste, along with a splash of water. Grind everything together into a smooth paste. -
Prepare the Tempering:
In a separate small pan, heat the remaining ghee over medium heat. Add the mustard seeds and let them crackle. Once the mustard seeds pop, add the urad dal, curry leaves, and dry red chilies. Allow the tempering ingredients to splutter for a few seconds, then remove from heat. -
Combine and Serve:
Pour the tempering over the ground peanut chutney and mix well to combine the flavors. Transfer the chutney to a serving bowl. -
Serve:
Serve this flavorful peanut chutney alongside dishes like Aval/Poha, Dosa, Goan Shepeche Polle, Ragi Idli, or Kuzhi Paniyaram for a delicious and nutritious accompaniment.
Notes:
- This peanut chutney is not only high in protein but also provides a great balance of savory and spicy flavors. It’s a wonderful addition to your breakfast or as a side with main dishes.
- Adjust the level of spiciness by adding more or fewer green chilies according to your preference.
