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

easy chutney recipes without coconut for idli & dosa | no coconut chutney recipe
Course chutney
Cuisine south india
Keyword chutney recipes without coconut for idli & dosa
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 Servings
Calories 304kcal
Author HEBBARS KITCHEN

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: 304kcal | Carbohydrates: 21g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Sodium: 809mg | Potassium: 578mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1231IU | Vitamin C: 98mg | Calcium: 59mg | Iron: 2mg