No Coconut Chutney- Hotel Style

Hi all, I have always made chutney with coconut as the part of the country I come from uses coconut a lot. However, the chutney I made did not use coconut at all and came out really well. This chutney is often served in hotels with dosas and idli's. It was a big hit with my family. So, here it goes

NO COCONUT CHUTNEY - HOTEL STYLE

                                    

No-Coconut Chutney- Hotel Style

INGREDIENTS

Roasted Chana Dal: 1/4th Cup

Peanuts: 1/2 Cup

Mustard Seeds: 1 Tsp

Urad Dal: 1 Tsp

Onion: 1 small roughly chopped

Garlic: 3-4 pods cut in half

Ginger: 1 Inch cut in half

Green Chilli's: 3-4 cut in half

Tamarind: quarter size

Curry leaves: 1 twig ( 8-10)

Coriander leaves: 2 tbsp chopped

Oil: 1 Tbsp

Water as required

Salt as required

FOR TADKA

Mustard seeds: 1/2 Tsp

Urad Dal: 1/2 Tsp

Channa Dal: 1/2 Tsp

Onion: 1 Tbsp chopped

Curry leaves: 5-6

Red Chilli's: 1-2 

MAKING

In a kadai/pan. add in 1 Tbsp oil. Once heated, add in the mustard seeds and Urad dal. saute until the mustard splutters and the Urad Dal turns brown. To this, add the ginger and garlic pieces and saute for a few seconds before adding in the roughly chopped onions. Saute until the onions turn translucent and light brown. Now, add the green chilli's and Curry leaves and mix well. To this, add in the raw peanuts and the roasted Chana dal. Saute it for 3-4 minutes until the peanuts are golden roasted. Add the Tamarind and salt to this mix and switch off the gas. 

Once the mixture is cooled off. Add fresh coriander and water to grind it into a smooth chutney like consistency using a blender/mixer.

Pour the chutney into a bowl. In a tadka pan, add in oil. Once heated add in mustard seeds, urad dal, chana dal, red chili's, chopped onion and fresh curry leaves. Once the dal turn golden and the mustard starts spluttering. Pour the tadka to the chutney.

Delicious No coconut chutney is ready. Serve it with Idlis, Dosas or Uthappams.

TIPS/VARIATIONS

Use water based on the consistency you desire. I prefer semi liquid consistency for my chutney. Add water accordingly.

Red Chilli's adds additional flavor but its optional.

Make sure the chana dal is well roasted.