A vegan pink peanut chutney recipe, made without coconut, and laced with a tempering of mustard seeds and curry leaves – perfect for idlis and dosas.
Chutneys form an integral part of the Indian cuisine. Sweet or savory, we have a lovely array of condiments to go along with our meals. And chutneys are a must with South Indian food like dosas, idlis, uttapams etc. So, here I have for you a quick, yummy and easy peanut chutney for dosa and idlis. Besides tasting so good, peanuts are also very healthy for us. Even though they are high in fats, they actually contribute toward maintaining our body weight. Furthermore, in this recipe, I have also incorporated the goodness of garlic with these pink nuts. So this chutney not just tastes good but also adds to your health. Furthermore, for this recipe I use the nuts along with their skin. I do not remove the peels off the roasted ground nuts so that the chutney gets a lovely light pink colour. Moreover, the skins also add to the texture of the chutney.
My peanut chutney for dosas and idlis has a thin consistency, that’s how we like it. However, if you wish to keep it chunky, you could do that as well. While the runny version works best with idlis, the chunky variety works great with dosas. Also, we love our groundnut chutney hot, so I’ve added both dried as well as fresh chilis in my recipe. We enjoy the heat contrasting the sweetness of the peanuts. Nonetheless, you can always tweak the amount of chilis you’d like to add to yours. This easy recipe is a winner and you can pair it with a lot of Indian recipes.
Here are some that you might like to try,
Green coconut chutney for idli dosa
Pesarettu – Green mung beans savory crepes
The tempering
I love lacing my groundnut chutney with a tempering of fresh curry leaves and mustard seeds. This enhances it’s flavour even more. While it tastes best when had fresh, you store it up to two days in a refrigerator. This recipe is quick and easy and won’t need pre-preparation before hand. However, you will need to dry roast the raw nuts before making the chutney. This is an essential step. Raw peanuts will not taste good when making this chutney recipe. A lot of recipes also add fresh coconut along with peanuts when making this condiment, but mine is a delicious peanut chutney without coconut. However, if you love coconut more, you’d love my raw mango and coconut chutney. Even this one is a wonderful accompaniment for idlis.
I hope you will give this delicious recipe a try the next time you make idlis for your meal. And if you do, I’d love to hear back from you. You could share your feedback in the comments below or you could also share your food pictures with me over on Instagram. I’ll be looking forward to hearing from you.
Eat hearty!
Peanut chutney
Equipment
- Frying pan
- Mixer/blender
Ingredients
- 1 cup pink peanuts
- 2-3 cloves garlic
- 4 g tamarind seedless
- 2 fresh green chillies optional
- 1 tbsp black mustard seeds
- 7-8 fresh curry leaves
- 5-6 dried red chillis
- 1 tbsp urad dal skinless
- 2-3 tbsp oil
- salt to taste
Instructions
- In the frying pan, dry roast the peanuts along with 3-4 dried red chilis and garlic until well roasted and fragrant. Remove in a separate bowl and let cool
- In a mixer jar, blend together the roasted peanuts, garlic, dried chilis, tamarind, fresh chilis and salt along with ¼ cup of water, until smooth and pasty
- Remove in a bowl and re-heat the frying pan with the oil. Add the mustard seeds and the dal, once the seeds splutter and the dal turns brown add the curry leaves and remaining dried chilis. Fry for couple minutes and pour over the peanut chutney
- Mix the tempering in well with the peanut chutney and serve with your favourite food. Enjoy!
Notes
- It is essential to dry roast the peanuts before proceeding to make the chutney
- Add water according to the consistency of the chutney you prefer
- 1 cup = 250 millilitres
- tbsp - tablespoon
