By Vidushi Singh
Coconut chutney is traditionally made with coconut as one of the main ingredients. However, if you are looking for a coconut-free alternative, you can try making a similar chutney using alternative ingredients.
1 cup roasted peanuts 1/4 cup roasted chana dal 2-3 green chilies, chopped 1 small onion, chopped 2-3 Minced garlic Salt to taste Water, as needed For tempering: 1-2 fry red chilli 1 tbsp oil 1/2 tsp mustard seeds A few curry leaves
Start by peeling and chopping garlic and onion. In a blender add chana dal, green chilies, onion, curry leaves and salt.
Blend the mixture until you get a coarse paste. You can add a little water if needed to adjust the consistency.
Now Transfer the chutney to a serving bowl. In a pan, heat oil for tempering. Add mustard seeds and curry leaves.
Add onion and red chilli. Let it splutter. Pour the tempering over the chutney and mix well.
Serve the coconut-free chutney with dosa, idli, or any other South Indian snack.