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May 4, 2018

Peanut Red Chilli Chutney Without Coconut For Idli, Dosa

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Peanut red chilli chutney for idli dosa
Here is an Andhra style, easy peanut chutney recipe without using coconut, onion and tomato. Its a simple peanut chutney with peanuts & red chilli as the base. Basically Sendhil loves to have varieties of peanut chutney recipes. So I started hunting for some Andhra style peanut chutney. As I had already shared peanut chutney with coconut, onion and tomato, I wanted to try a chutney without these ingredients. I watched some YouTube Video and finally settled with this easy peanut red chilli chutney. If you have roasted peanuts in hand, you can prepare this chutney in the next 5 minutes. It tastes great with hot idli and dosa. I made it mildly spicy. You can add more red chillies based on your taste buds.  Lets see how to make this simple Andhra style Peanut chutney without coconut, onion and tomato.

Peanut chutney without coconut, onion



Peanut Red Chilli Chutney Without Coconut


Peanut Red Chilli Chutney Without Coconut

Easy peanut chutney with red chilli for idli, dosa


Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 4
Prep time: 2 Minutes
Cook time: 2 Minutes
Total time: 4 Minutes


INGREDIENTS

1 cup = 250ml
  • Peanuts - 1/2 cup
  • Red chilli - 4 nos ( I used Byadgi chilli, use 6 for spicy taste)
  • Tamarind - a small piece
  • Garlic cloves - 2 nos or 1 big
  • Coriander leaves - 1.5 tbsp
  • Salt & water - as needed
  • Cooking oil - 2 tsp
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - Few

METHOD

  1. Roast peanuts in microwave or in stove top. No need to remove its skin.
  2. Heat oil and roast the red chillies. Grind peanuts, red chilli, garlic, tamarind, coriander leaves adding salt & water.
  3. Transfer to a bowl and temper the chutney.
  4. Mix well and serve with hot idli. Stays good for a week if refrigerated.

METHOD - STEP BY STEP PICTURES

  • Roast peanuts in a kadai adding 1 tsp oil. Roast in medium flame without burning the skin. If you roast in microwave, just spread the peanuts in the turn table. Microwave in high power for 2 minutes 30 seconds. ( I used 800w power).
  • Remove the roasted peanuts in a plate. Heat 1 tsp oil in a kadai. Roast the chillies till golden brown. Set aside. I used byadBy chilli for nice colour. You can use Andhra chilli for best taste.

  • In a mixie jar, take the roasted peanuts, red chillies, coriander leaves, tamarind, garlic cloves and salt. 
Peanut red chilli chutney
  • Grind coarsely to a powder without water. Now add water and grind to a smooth paste. Temper mustard seeds, urad dal, curry leaves in 1 tsp oil and add to chutney. Enjoy with hot idli, dosa. 
Peanut red chilli chutney

Note

  • For variations, you can peel the skin of peanuts and grind it.
  • You can also skip coriander leaves. But adding it gives a nice flavor.
  • You can add 1tbsp of grated coconut for variations.
Try this easy, yummy Peanut red chilli chutney without coconut. You will love it with hot idli !
 Peanut chutney without coconut


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