Here is a collection of chutney recipes without coconut for idli dosa. South Indian breakfast and dinner recipes are incomplete without chutney recipes. Coconut based chutney recipes are prepared in most of the households as it is easy to make under few minutes. But sometimes we look for no coconut chutney recipes as we get bored of the usual coconut chutney taste or due to the shortage of fresh coconut in hand. Some of us also try to avoid coconut in the diet for health reasons.
People who look for chutney recipes without coconut will find this list helpful. In this collection, you can find some easy and yummy chutney recipes using tomato, onion, peanut and fried gram dal / roasted gram dal. Most of them are easy to make and tastes yummy. Some of the chutney recipes can be taken for travel as well. Soon I will share a collection of chutney recipes without coconut and tomato.
I make capsicum chutney (bell pepper chutney) rarely at home because my daughter and my husband are not a big fan of it. So I rarely buy and make capsicum recipes at home. Recently I bought few red capsicum at an offer price and tried a side dish for idli dosa. As I have already shared a green capsicum chutney with roasted dals, I prepared this red capsicum chutney with peanuts.
It came out so well and we all relished it with hot idli and dosa. Raksha and Sendhil couldn’t make out this capsicum chutney as the taste of peanut, onion and tomato was dominant. Friends, do try this peanut red capsicum chutney. I am sure even capsicum haters would love this chutney. For variations, you can use green capsicum or yellow capsicum. But the color of chutney slightly varies as per the color of capsicums you use.
Ok, lets see how to make red capsicum peanut chutney/ red bell pepper chutney with step by step pictures.
Red capsicum chutney / Capsicum peanut chutney recipe
Red capsicum chutney / Capsicum peanut chutney recipe for idli dosa
Let it cool down. Grind to a smooth paste adding water.
Temper mustard seeds, urad dal and curry leaves. Add to chutney, mix well.
Serve red capsicum chutney with idli and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
Wash and chop capsicum, tomato, onion, garlic cloves. Dry roast peanuts in a kadai or microwave for 2 to 3 minutes in high power. Cool down. No need to remove the skin.
Heat oil in a kadai. Saute onion, garlic cloves, red chilli and capsicum. Saute till onion becomes transparent and capsicum turns soft.
Add tomato and required salt. Saute till tomato turns mushy. Add roasted peanuts with or without skin . Lastly add grated coconut and tamarind piece. Mix well and switch off the flame. Cool down.
Transfer everything to a mixie jar. Grind to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer to a serving bowl.
Heat oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney, mix well and serve with hot idli, dosa. Enjoy !
Note
Adjust the quantity of red chillies based on your taste.
You can skip coconut for variations.
You can use deskinned peanuts or peanuts with skin. But it should be roasted.
You can skip garlic and use ginger for variations.
Also you can add lemon juice instead of tamarind.
Try this easy, yummy red capsicum chutney for idli, dosa and enjoy !
I had bookmarked this Kalavai chutney from Mullai’s blog long back. Being a chutney lover, I was so tempted to try this recipe by seeing the rave reviews in her Instagram page.
Actually I was thinking Kalavai chutney and Kadamba chutney are one and the same. I have already shared akadamba chutney recipe in my blog. But there are slight differences in the ingredients and method of both the chutney.
After tasting this chutney, I reminded about a kara chutney recipe in a hotel in Thiruvannamalai, Tamilnadu. My MIL and myself loved that chutney a lot. We started to smell and lick the chutney to know the ingredients that went inside. But we couldn't spot on. Now I am so happy that I could recreate the same taste after so many years. Many thanks to Mullai for this wonderful chutney recipe. I have shared more than 70 chutney recipes in my blog. I would say this is one of the best chutney recipes. You must give a try !
Ok friends, lets see how to make this yummy Kalavai chutney recipe for idli dosa with step by step pictures and the video.
Kalavai chutney recipe - Hotel style kara chutney
Kalavai chutney recipe for idli dosa. It tastes similar to hotel style kara chutney.
Wash and chop the onion, tomato, green chilli, ginger and garlic.
Wash the coriander, mint and curry leaves. Pat it dry.
Heat 1 tbsp cooking oil in a kadai and saute the coriander leaves, mint leaves and curry leaves till crispy. Remove in a plate.
Add 1 tbsp more cooking oil and add the chopped onion, green chilli, red chilli, ginger, garlic and saute for few minutes.
Add chopped tomato and coconut. Saute till tomato turns mushy. Add salt too
Switch off the flame and let it cool down. Add a piece of tamarind and grind everything to a smooth paste.
Lastly add the sauteed coriander, mint and curry leaves. Pulse twice to make it coarse. Remove and transfer the kalavai chutney to a bowl.
Temper mustard seeds, curry leaves in oil and add to chutney. Mix well.
Serve with hot idli, dosa !
METHOD - STEP BY STEP PICTURES
Wash and chop onion, tomato, green chilli, ginger and garlic cloves. Wash the coriander leaves, mint leaves and curry leaves. Pat it dry and set aside to dry.
Heat 1 tbsp oil in a kadai. Add the dried mint+coriander+curry leaves. Saute well till it becomes crispy without changing the color. Remove in a plate.
To the remaining oil, add 1 tbsp more oil. Saute the chillies, ginger, garlic cloves and onion. Saute till onion turns transparent.
Add chopped tomato and coconut. Saute till tomato becomes mushy. Add the required salt, tamarind piece and saute it. Switch off the flame. Let it cool down.
Take them in a mixie jar and grind to a coarse paste without adding water. Then add water and grind to a smooth paste. Lastly add the sauteed coriander+mint+curry leaves and pulse it twice or thrice. Do not grind smooth after adding the greens. It should be visible in the chutney as shown in the picture.
Heat 1 tsp oil in a kadai. Temper mustard seeds and curry leaves. Add to chutney and mix well. Serve with hot idli, dosa. Tastes yumm !
Enjoy !
Note
Adjust the quantity of chillies as per your taste.
For variations, you can add the greens (coriander, mint and curry leaves) after sauting the tomato.
Do not add more ginger and coconut. Flavor of chutney will differ.
Do try this yummy Kalavai chutney for idli, dosa and enjoy !
