High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut

Peanut Chutney Recipe is a delicious a nutty, toasty and typically Indian chutney that requires minimal effort. Made without coconut, the chutney is healthy and bursting with additional flavours from curry leaves, chillies and two kinds of lentils. It makes a great breakfast side dish or accompaniment. Course : Side Dish Ingridients : 1/2 teaspoon Ghee 3/4 cup Roasted Peanuts (Moongphali) 1 teaspoon White Urad Dal (Split) 2 tablespoons Chana dal (Bengal Gram Dal) Curry leaves , handful 1 Green Chilli 1/2 inch Ginger Salt , to taste For tempering 1 teaspoon Ghee 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon White Urad Dal (Split) 1 sprig Curry leaves 1-2 Dry Red Chillies Instructions To begin making the Peanut Chutney Recipe, first place a pan on the heat. Melt the ghee in it, reduce the heat to low and add peanuts. Roast them for two to three minutes on a low flame till the peanuts are slightly brown.Next, add urad dal and chana dal to it and roast again till the dals start turning light brown and smell toasted and nutty.Once done add curry leaves and the green chilli. Stir this for a minute and turn off the heat. Allow the roasted ingredients to cool down for 5 minutes.Once cooled, place all the roasted ingredients to a mixer grinder and grind it together with ginger, salt and a little water to a smooth paste. Transfer the peanut chutney into a bowl and keep aside.Now to temper the chutney, place a tadka pan on the heat. Warm some ghee in it.Add in the mustard seeds and allow the seeds to crackle. After the mustard seeds have crackled add the urad dal, curry leaves and the red chilis and allow them to splutter as well. Turn off the heat and  pour the tempering over the peanut chutney, mix well and serveServe the Peanut Chutney along with Aval/ Poha Dosa, Goan Shepeche Polle, Ragi Idli or even Kuzhi Paniyaram as a healthy accompaniment.