Chutneys are an important part of Indian cuisine because they give many dishes a tangy and flavorful topping. If you’re looking for chutney recipes without coconut, here are two delicious options that are easy to make and perfect for serving with a variety of Indian snacks.
Two Chutney Recipes Without Coconut
Tomato Onion Chutney
Indian dishes are spiced up with tomato-onion chutney. This easy-to-make chutney pairs well with idlis, dosas, and samosas and is made with ripe tomatoes, onions, garlic, and spices. This chutney complements any savory dish with its sweet tomatoes and spicy onions and garlic. Sandwiches and veggies can be dipped in it. Tomato Onion Chutney is perfect for adding flavor or as a basic condiment.
Peanut Chutney
Indian peanut chutney is created using roasted peanuts, spices, and herbs. Idlis, dosas, and samosas are often dipped in this chutney to provide a nutty, savory flavor. Peanut Chutney is a good choice for coconut-free chutneys. Peanut Chutney’s simple recipe adds flavor to meals quickly. Peanut Chutney is perfect for snacking or as a healthy condiment.
Ingredients:-
For Tomato Onion Chutney
- Oil – 4 tbsp
- Onion – 1
- Tomato Medium – 3
- Garlic – 5 cloves
- Ginger – 1 small piece
- Salt to taste
- Water – ¼ cup
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Dry red chili – 1
- Curry Leaves – Few
- Chilli powder – 2 tsp
- Water – ½ cup
For Peanut Chutney
- Roasted Chana dal – 1 tbsp
- Urad dal – 1 tbsp
- Peanuts – ½ cup
- Shallots – 25
- Ginger – 2 inch
- Tamarind – small piece
- Salt to taste
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Dry Red Chili – 1
- Curry leaves – few
- Water – 2 cups
Instructions:-
For Tomato Onion Chutney
- Step: 1. Heat a frying pan on medium flame and add 2 tablespoons of oil, 1 chopped onion, 3 chopped tomatoes, and 1 small piece of ginger. Cook until soft and mushy.
- Step: 2. Transfer those cooked ingredients into a grinding jar. Then add ¼ cup water and blend smoothly.
- Step: 3. Add 2 tablespoons of oil to a heated frying pan. Add ½ teaspoon mustard seeds ½ teaspoon urad dal, 1 dry red chili, a few curry leaves, and 2 teaspoon chili powder. Mix well with a spatula.
- Step: 4. Next, add tomato onion puree, and ½ cup water into the frying pan. Simmer and cook for 5 minutes. Mix well and add the required salt to taste. Now the tomato onion chutney is ready to serve.
For Peanut Chutney
- Step: 1. Heat a frying pan on medium flame and add 1 tablespoon of roasted chana dal, and 1 tablespoon of urad dal. Roast for 2 minutes and transfer to a grinding jar.
- Step: 2. Add ½ cup peanuts to a heated frying pan and roast for 5 minutes on medium flame. peel off the skin and transfer it to the grinding jar.
- Step: 3 To a heated frying pan, add 25 shallots, and a 2-inch piece of ginger. Roast for 2 minutes on a high flame and transfer to the same grinding jar. Next, add a small piece of tamarind, salt, and ½ cup of water. Blend till a smooth paste.
- Step: 4 Next, to a heated frying pan, add 2 tablespoons of oil, ½ teaspoon of mustard seeds, 1 dry red chili, and curry leaves. Saute well and transfer the ground paste into the pan. Pour 2 cups of water and stir well. Allow to simmer and add salt to taste. Simmer for 2 minutes and switch of the flame. The delicious peanut chutney is ready to serve.
- Two chutney without coconut is ready. Enjoy with idly or dosa. Thank you.
In conclusion, Tomato Onion Chutney and Peanut Chutney are two delicious and easy-to-make chutney recipes that are perfect for adding flavor and tang to any Indian dish. These chutneys do not include coconut, making them a great option for those who are looking for a chutney recipe without coconut. Whether you’re looking to add some extra zing to your snack time or just want a delicious condiment to accompany your meals, these chutneys are a must-try. They are simple to make, store well in the refrigerator and can be enjoyed with a variety of Indian snacks. So, go ahead and give these chutney recipes a try, and experience the tangy and flavorful taste of Indian cuisine in your own kitchen.
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chutney recipes without coconut | 2 delicious no-coconut chutney recipes
Description
Chutneys are a crucial component of Indian cooking since they give any dish a tangy, delicious twist. There are many various kinds of chutney, but if you're looking for a recipe without coconut, you're in luck. Tomato Onion Chutney and Peanut Chutney are two mouthwatering and simple-to-make chutney recipes that we'll be providing in this article. These chutneys can be eaten with a range of snacks including idlis, dosas, and samosas, and are the ideal accompaniment to any Indian dinner. Therefore, these two chutney recipes are a must-try whether you're wanting to add some more flavor to your dinner or just want a simple and delicious condiment.
Ingredients:-
For Tomato Onion Chutney
For Peanut Chutney
Instructions
For Tomato Onion Chutney
Step: 1. Heat a frying pan on medium flame and add 2 tablespoons of oil, 1 chopped onion, 3 chopped tomatoes, and 1 small piece of ginger. Cook until soft and mushy.
Step: 2. Transfer those cooked ingredients into a grinding jar. Then add ¼ cup water and blend smoothly.
Step: 3. Add 2 tablespoons of oil to a heated frying pan. Add ½ teaspoon mustard seeds ½ teaspoon urad dal, 1 dry red chili, a few curry leaves, and 2 teaspoon chili powder. Mix well with a spatula.
Step: 4. Next, add tomato onion puree, and ½ cup water into the frying pan. Simmer and cook for 5 minutes. Mix well and add the required salt to taste. Now the tomato onion chutney is ready to serve.
For Peanut Chutney
Step: 1. Heat a frying pan on medium flame and add 1 tablespoon of roasted chana dal, and 1 tablespoon of urad dal. Roast for 2 minutes and transfer to a grinding jar.
Step: 2. Add ½ cup peanuts to a heated frying pan and roast for 5 minutes on medium flame. peel off the skin and transfer it to the grinding jar.
Step: 3 To a heated frying pan, add 25 shallots, and a 2-inch piece of ginger. Roast for 2 minutes on a high flame and transfer to the same grinding jar. Next, add a small piece of tamarind, salt, and ½ cup of water. Blend till a smooth paste.
Step: 4 Next, to a heated frying pan, add 2 tablespoons of oil, ½ teaspoon of mustard seeds, 1 dry red chili, and curry leaves. Saute well and transfer the ground paste into the pan. Pour 2 cups of water and stir well. Allow to simmer and add salt to taste. Simmer for 2 minutes and switch of the flame. The delicious peanut chutney is ready to serve.
Two chutney without coconut is ready. Enjoy with idly or dosa. Thank you.
