chutney recipes without coconut for idli & dosa | no coconut chutney recipe

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

chutney recipes without coconut for idli & dosa | no coconut chutney recipe with detailed photo and video recipe. an ideal, simple and spicy condiments recipe made with peanuts, roasted channa dal or onion tomato base. it is a perfect south indian chutney recipe which can be easily shared or served with different types of morning breakfast dishes. it is a perfect spicy condiment for those who do not prefer coconut or a quick hack if you are running low with fresh coconut.
chutney recipes without coconut for idli & dosachutney recipes without coconut for idli & dosa | no coconut chutney recipe with step by step photo and video recipe. chutney recipes are one of the essential side dish for many south indians. perhaps most of the morning breakfast recipes are incomplete without spice and flavoured chutney. but most of them are made with coconut and some may have a reservation for it. this no coconut chutney recipe is an ideal hack for them and can be served with almost any breakfast recipe.

i have posted quite a few south indian breakfast chutney recipes and mostly include fresh coconut. i mean for us south indians, there is no chutney without coconut. but this can be tricky. some may not like the coconut smell, or on an odd day, you may like to experiment a chutney with other ingredients. this recipe is the answer for those demands. in this recipe post i have shown 2 ways of making chutney recipes without coconut which can be easily served with dosa, idli, vada or even pongal. in the first one, i have used roasted peanuts and roasted channa dal as an alternative to coconut. i personally like it with idli but you may serve it with almost anything. the second one is the popular tomato and onion chutney with red chillies. hence the chutney comes out with a bright red colour. apart from serving to breakfast dishes, you can also serve it with rice as a side dish. i like it with steamed rice with a hint of ghee on top of it.

no coconut chutney recipefurthermore, i would also like to highlight some more tips, suggestions and variations to no coconut chutney recipe. firstly, for the first one, i have used a 1:1 ratio of groundnut and roasted channa dal. you may alter the proportions to 1:2 of peanuts vs roasted channa dal. this would reduce the strong flavour of peanuts if you like so. secondly, with peanuts based chutney, it would quickly thicken as both peanuts and roasted channa dal would absorb water quickly. hence you may have to add water and bring it to right consistency once it is rested. lastly, with the tomato and onion chutney, you may also add roasted channa dal for the thickness. as matter of fact, you can also add coconut to make it the traditional coconut-based red chutney recipe.

finally, i request you to check my other related chutney recipes collection with this post of no coconut chutney recipe. it mainly include my other related recipes like karela, papaya s, ridge gourd, chaat chutney s, dahi ki chatni, garlic chutney, tomato pudina chutney, sweet potato chutney, dry garlic chutney, chana dal chutney. further to these i would also like to mention my other similar recipe categories like,

chutney s without coconut for idli & dosa video recipe:

recipe card for chutney s without coconut for idli & dosa recipe:

chutney recipes without coconut for idli & dosa

chutney recipes without coconut for idli & dosa | no coconut chutney recipe

HEBBARS KITCHEN
easy chutney recipes without coconut for idli & dosa | no coconut chutney recipe
4.79 from 194 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course chutney
Cuisine south india
Servings 3 Servings
Calories 304 kcal

Ingredients
 

for peanut chutney:

  • ½ cup peanut
  • ½ cup putani / roasted gram dal
  • 4 chilli
  • small ball sized tamarind
  • ½ tsp salt
  • 1 cup water

for onion tomato chutney:

  • 3 tsp oil
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • 4 dried red chilli
  • ½ onion (cubed)
  • 1 inch ginger
  • 2 clove garlic
  • cup tomato (cubed)
  • small ball sized tamarind
  • ½ tsp salt
  • ½ cup water

for tempering:

  • 3 tsp oil
  • ½ tsp mustard
  • ½ tsp urad dal
  • 1 dried red chilli (broken)
  • few curry leaves

Instructions
 

how to make peanut chutney:

  • firstly, in a pan dry roast ½ cup peanuts on low flame.
  • once the peanuts are roasted well, separate the skin.
  • add ½ cup putani and continue to roast for a minute.
  • cool completely, and transfer to a mixi jar.
  • add 4 chilli, small ball sized tamarind and ½ tsp salt.
  • further, add ½ cup water and blend to smooth paste.
  • add water in batches and blend to a smooth paste.
  • transfer the chutney to a large bowl and water as required adjusting the consistency.
  • now prepare the tempering by heating 3 tsp oil.
  • splutter, ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
  • pour the tempering over the chutney and mix well.
  • finally, peanut chutney recipe is ready to enjoy with idli, dosa and vada.

how to make onion tomato chutney:

  • firstly, heat 3 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal and 4 dried red chilli.
  • saute on low flame until the lentils turn golden brown.
  • now add ½ onion, 1 inch ginger and 2 clove garlic. saute until onions shrink slightly.
  • further, add 1½ cup tomato and saute until the tomatoes soften.
  • cool completely, and transfer to the mixi.
  • add small ball sized tamarind, ½ tsp salt and ½ cup water.
  • blend to a smooth paste.
  • transfer the chutney to a large bowl and water as required adjusting the consistency.
  • pour the tempering over the chutney and mix well.
  • finally, onion tomato chutney recipe is ready to enjoy with idli, dosa and vada.

Nutrition

Calories: 304kcalCarbohydrates: 21gProtein: 11gFat: 22gSaturated Fat: 3gSodium: 809mgPotassium: 578mgFiber: 7gSugar: 6gVitamin A: 1231IUVitamin C: 98mgCalcium: 59mgIron: 2mg


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how to make no coconut chutney with step by step photo:

how to make peanut chutney:

  1. firstly, in a pan dry roast ½ cup peanuts on low flame.
  2. once the peanuts are roasted well, separate the skin.
  3. add ½ cup putani and continue to roast for a minute.
  4. cool completely, and transfer to a mixi jar.
  5. add 4 chilli, small ball sized tamarind and ½ tsp salt.
  6. further, add ½ cup water and blend to smooth paste.
  7. add water in batches and blend to a smooth paste.
  8. transfer the chutney to a large bowl and water as required adjusting the consistency.
  9. now prepare the tempering by heating 3 tsp oil.
  10. splutter, ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
  11. pour the tempering over the chutney and mix well.
  12. finally, peanut chutney recipe is ready to enjoy with idli, dosa and vada.

how to make onion tomato chutney:

  1. firstly, heat 3 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal and 4 dried red chilli.
  2. saute on low flame until the lentils turn golden brown.
  3. now add ½ onion, 1 inch ginger and 2 clove garlic. saute until onions shrink slightly.
  4. further, add 1½ cup tomato and saute until the tomatoes soften.
  5. cool completely, and transfer to the mixi.
  6. add small ball sized tamarind, ½ tsp salt and ½ cup water.
  7. blend to a smooth paste.
  8. transfer the chutney to a large bowl and water as required adjusting the consistency.
  9. pour the tempering over the chutney and mix well.
  10. finally, onion tomato chutney recipe is ready to enjoy with idli, dosa and vada.
    no coconut chutney recipe

notes:

  • firstly, make sure to roast the peanuts well else there will be raw flavour in chutney.
  • also, the chutney thickens after some time, make sure to adjust the consistency as required before serving.
  • additionally, adjust the amount of chill to the spice level you are looking for.
  • finally, no coconut chutney recipe tastes great when served spicy.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)