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Tomato-Coconut Peanut Chutney (No Onion, No Garlic)

Tomato-Coconut Peanut Chutney recipe- easy, no onion, no garlic, perfect for healthy meals. Sattvic, Jain-friendly, vegan, quick Indian side dish.
Pratima Singh

 Tomato-Coconut Peanut Chutney

 Tomato-Coconut Peanut Chutney recipe- easy, no onion, no garlic, perfect for healthy meals. Sattvic, Jain-friendly, vegan, quick Indian side dish . Set your breakfast game with this creamy, nutty sauce that adjusts tangy tomato, fresh coconut and roasted peanuts. It is a versatile spice that brightens onion- and garlic-free- Dosas, Idlis, Sandwiches and your favorite fusion toasts- onion and garlic free.

Ingredients:

For Base:

  • 2 medium ripe tomatoes, chopped  
  • 1/2 cup fresh grated coconut  
  • 1/2 cup roasted peanuts, unsalted  
  • 2 green chilies
  • 1 teaspoon tamarind pulp (adjust to taste)  
  • 1 inch piece fresh ginger, peeled and chopped  
  • Salt, to taste  
  • 1/2 cup of water (required for mixing)  

For Tempering:

  • 1 teaspoon oil (coconut or vegetable)  
  • 1 tsp mustard seeds  
  • 1 tsp urad dal (split black gram)  
  • 2 dried red chilies  
  • 6-8 curry leaves  

 Method:

  1. Roast the peanuts: 
    • In a dry skillet on medium heat, toast  peanuts until golden and aromatic. Remove and let cool.
  2. Cook tomatoes:  
    • In the same skillet  , heat a teaspoon of oil . Add the chopped tomatoes and ginger and cook until tomatoes are soft.
  3. Blend the base:  
    • In the blender, combine roasted peanuts, tomatoes, grated coconut, green chillies, tamarind pulp and salt. Add water  and mix in smooth consistency.
  4. Prepare Tempering:  
    • In a small pan, heat t oil. Crack mustard seeds, then add urad dal. When brown, add the dried red chilli and the curry leaves. Fry for a few seconds until aromatic.
  5. Finish and Serve:  
    • Pour hot tempering over the chutney. Mix gently and transfer to a serving bowl.  

 Tips and Variations:

  • Add a handful of chopped coriander or mint leaves before mixing, for extra freshness,.  
  • To make it Jain -friendly, swap green chillies for Kashmiri chillies and make sure the tamarind pulp has no traces of garlic.  
  • Adjust Spiciness with  number of chilies.  
  • Store in an airtight container in the refrigerator for 3 days.  

 Serving instructions:

  •  Spread over the bread or use your cheese chili as a dip for toast or paneer shawarma rolls.  
  •  Pair with South Indian Staples: Dosas, Idlis.  
  •  Use as side for kebab ,roasted vegetables ,boiled rice.

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