Nut-Free Peanut Chutney

Discover the delightfully creamy and flavorful Nut-Free Peanut Chutney—a clever twist on the classic peanut chutney, made entirely without nuts! This allergy-friendly recipe uses toasted sunflower seeds, coconut, and sesame seeds to recreate the rich, nutty taste, perfectly balanced with the tang of tamarind pulp and the gentle heat of green chili. A fragrant tempering of mustard seeds, asafoetida, and curry leaves adds an irresistible depth of flavor. Ready in just 15 minutes, this versatile chutney pairs beautifully with South Indian favorites like dosas and idlis or as a unique spread for sandwiches. Gluten-free, vegan, and packed with plant-based protein, this chutney is perfect for households with dietary restrictions.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:5 mins

Total Time:15 mins

Servings: 4

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

Directions

Step 1

Heat a non-stick pan over medium heat and add 1 teaspoon of vegetable oil.

Step 2

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.

Step 3

Remove the seeds from the heat and set aside to cool.

Step 4

In the same pan, add grated coconut and lightly toast it for 1-2 minutes. Remove and let it cool.

Step 5

In a blender, combine roasted sunflower seeds, sesame seeds, toasted coconut, green chili, ginger, tamarind pulp, salt, and water.

Step 6

Blend until smooth. If the mixture is too thick, you can add more water, a tablespoon at a time, to achieve the desired consistency.

Step 7

Transfer the chutney to a serving bowl.

Step 8

In a small pan, heat the remaining 1 teaspoon of vegetable oil. Add mustard seeds and allow them to splutter.

Step 9

Add asafoetida, curry leaves, and the dried red chili. Sauté briefly until the curry leaves are crisp.

Step 10

Pour the tempering over the prepared chutney and mix well.

Step 11

Serve the Nut-Free Peanut Chutney with your favorite dishes like dosas, idlis, or as a spread on sandwiches.

Nutrition Facts

Serving size	385.5 grams (385.5g)

Amount per serving	% Daily Value*
Calories	1088

Total Fat 94.60g	121%
Saturated Fat 42.00g	210%
Polyunsaturated Fat 29.30g
Cholesterol 0mg	0%
Sodium 1221mg	53%
Total Carbohydrate 54.70g	20%
Dietary Fiber 23.40g	84%
Total Sugars 17.80g
Protein 22.80g	46%

Vitamin D 0IU	0%
Calcium 291mg	22%
Iron 10mg	54%
Potassium 1366mg	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.

Source of Calories

Fat: 73.3%

Protein: 7.9%

Carbs: 18.8%