Nut-Free Peanut Chutney
Discover the irresistible flavors of Nut-Free Peanut Chutney, a delightful twist on the classic peanut chutney that’s perfect for those with nut allergies. This quick and easy recipe swaps peanuts for a nut-free blend of roasted sunflower seeds, toasted sesame seeds, and creamy grated coconut, creating a rich and nutty flavor profile without any actual nuts. Infused with the zesty kick of green chili, the tang of tamarind pulp, and the warmth of ginger, this chutney is elevated further with a fragrant tempering of mustard seeds, curry leaves, and dried red chili. Ready in just 15 minutes, this versatile chutney pairs beautifully with South Indian dishes like dosas and idlis, or can be used as a flavorful spread in wraps and sandwiches. Dairy-free, gluten-free, and allergy-friendly, this Nut-Free Peanut Chutney is a must-try accompaniment for any meal!
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Recipe Information
Ingredients
- 0.5 cup sunflower seeds
- 0.5 cup coconut, grated
- 2 tablespoons white sesame seeds
- 2 teaspoons vegetable oil
- 1 medium green chili
- 1 inch piece ginger, peeled and chopped
- 1 tablespoon tamarind pulp
- 0.5 teaspoon salt
- 0.5 cup water
- 0.5 teaspoon mustard seeds
- 0.25 teaspoon asafoetida
- 8 leaves curry leaves
- 1 whole dried red chili
Instructions
Heat a non-stick pan over medium heat and add 1 teaspoon of vegetable oil.
Add sunflower seeds and sesame seeds to the pan. Roast them until they are golden brown and aromatic, stirring continuously to prevent burning, about 2-3 minutes.
Remove the seeds from the heat and set aside to cool.
In the same pan, add grated coconut and lightly toast it for 1-2 minutes. Remove and let it cool.
In a blender, combine roasted sunflower seeds, sesame seeds, toasted coconut, green chili, ginger, tamarind pulp, salt, and water.
Blend until smooth. If the mixture is too thick, you can add more water, a tablespoon at a time, to achieve the desired consistency.
Transfer the chutney to a serving bowl.
In a small pan, heat the remaining 1 teaspoon of vegetable oil. Add mustard seeds and allow them to splutter.
Add asafoetida, curry leaves, and the dried red chili. Sauté briefly until the curry leaves are crisp.
Pour the tempering over the prepared chutney and mix well.
Serve the Nut-Free Peanut Chutney with your favorite dishes like dosas, idlis, or as a spread on sandwiches.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 17.8 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1366 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
