Peanut Coconut Chutney – popular South Indian condiment that is usually served with various south Indian breakfast dishes. This is a gluten free, vegan, no onion no garlic chutney.
Peanut coconut chutney is a delicious and flavourful dish that is most preferred in Indian households for its versatility and it pairs well with dosa, idli, pesarattu and vada.
Why you will love this chutney?
Made with basic ingredients
Perfect beginner recipe
No onion, no garlic recipe
Versatile chutney that goes well with most south Indian breakfast dishes.
Ingredients
For Chutney
- Nuts and Lentils: Peanuts and roasted gram.
- Liquid: Oil to fry ingredients and water to grind chutney.
- Vegetables and pantry staples: Fresh coriander leaves, green chillies, tamarind and fresh coconut.
For Tadka
- Oil, mustard seeds, cumin seeds, urad dal, curry leaves and dried red chillies.
See the recipe card for quantities.
How to make peanut coconut chutney?
Place peanuts in a pan and roast them over medium heat until they are golden brown.
Transfer the roasted peanuts to a plate or bowl.
In the same pan, heat oil over medium heat.
Add green chillies and saute for a couple of minutes just until they release a strong aroma.
Now add roast peanuts, fresh coconut, roasted gram dal, tamarind and saute for 2-3 minutes.
Add fresh coriander and cook for a minute and switch the heat off and let it cool completely.
Place the cooked ingredients in a blender or food processor and add salt.
Add a little water and blend until you get a smooth paste.
If the chutney is too thick, you can add more water and blend again to get the desired consistency.
Transfer the peanut coconut chutney to a serving bowl.
For tadka, heat oil in the same pan. Add mustard seeds, cumin seeds and urad dal. Allow them to splutter and the dal to turn golden brown.
Now add dried red chillies and curry leaves, and saute for a minute and then switch the heat off.
Pour the tempering over the blended chutney and mix well.
Serve the chutney with idli dosa, vada, or any south Indian snacks of your choice.
Check out another variety coconut coriander chutney on the blog.
Substitutions and Variations
Coconut: Fresh coconut provides the best flavour and taste, but if it’s not available, you can use desiccated coconut or frozen coconut. Ensure to thaw the frozen coconut well and adjust the quantity accordingly.
Tamarind: Tamarind pulp or paste could be used instead of whole tamarind if that’s what you have on hand. Start with a small quantity and adjust to taste.
Green Chilies: Substitute with jalapenos or any other fresh green chili peppers based on your heat preference.
Coriander leaves: If you’re not a fan of coriander leaves, just omit it.
Spice Variation: Enhance the flavour by adding half a teaspoon of whole cumin to the chutney while blending or roasting along with coconut and peanuts.
Serving Suggestions
Serve the peanut coconut chutney with south Indin breakfast dishes – dosa, idli, medu vada, rava appe, pesarattu and upma.
It’s a great accompaniment with deep fried snacks such as bread vada, cabbage pakoda, bonda and vegetable pakora.
It goes well with steamed rice and tomato pachadi or allam chutney.
Storage
Fridge: Store any leftover chutney in an airtight container in the fridge. It remains fresh for 2-3 days.
Take it out of the fridge and keep it on the kitchen platform an hour or two before you plan to serve.
Tips and Tricks
Roasting Peanuts: Roasting peanuts until they turn golden brown is essential as it enhances the flavour and gives a nuttier taste to the chutney.
Tamarind: Remove any seeds or fibers from tamarind before grinding.
Adjust Spice Levels: Green chilies add heat to the chutney. Adjust the quantity based on your spice tolerance.
Water: Do not add all the water at once while grinding the chutney. Start with 1/3 cup and add more if required to help the grinding process and to get the desired consistency.
FAQ
Use up the chutney as a spread in sandwiches or wraps if it’s not too thin.
KEEP IN TOUCH
Do let me know if you try this simple peanut coconut chutney recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Peanut Coconut Chutney
Equipment
- 1 Skillet/Frying Pan
- 1 Spoon
- 1 Mixer Grinder
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Chutney
- 90 gms (or) ½ Cup Peanuts
- Teaspoon Oil
- 5 Green Chillies adjust to suit your spice levels
- 40 gms (or) ⅓ Cup Fresh Coconut cut into bite size pieces
- 40 gms (or) ⅓ Cup Roasted Gram/Pottu Kadalai/Putnala Pappu
- Handful Coriander Leaves trim the edge of stems and wash
- 8 gms (or) 1 Tablespoon Tamarind
- Salt as required
- ⅕ Cup Water adjust to get desired consistency
For Tadka
- 1 Teaspoon Oil
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- 1 Teaspoon Urad Dal
- 1 sprig Curry Leaves remove leaves from stem and wash
- 3 Dried Red Chillies adjust to taste
Instructions
- Place peanuts in a pan and roast them over medium heat until they are golden brown.90 gms (or) ½ Cup Peanuts
- Transfer the roasted peanuts to a plate or bowl.
- In the same pan, heat oil over medium heat.Teaspoon Oil
- Add green chillies and saute for a couple of minutes just until they release a strong aroma.5 Green Chillies
- Now add roast peanuts, fresh coconut, roasted gram dal, tamarind and saute for 2-3 minutes.40 gms (or) ⅓ Cup Fresh Coconut, 40 gms (or) ⅓ Cup Roasted Gram/Pottu Kadalai/Putnala Pappu, 8 gms (or) 1 Tablespoon Tamarind, 90 gms (or) ½ Cup Peanuts
- Add fresh coriander and cook for a minute and switch the heat off and let it cool completely.Handful Coriander Leaves
- Place the cooked ingredients in a blender or food processor and add salt.Salt
- Add a little water and blend until you get a smooth paste.⅕ Cup Water
- If the chutney is too thick, you can add more water and blend again to get the desired consistency.
- Transfer the peanut coconut chutney to a serving bowl.
- For tadka, heat oil in the same pan.1 Teaspoon Oil
- Add mustard seeds, cumin seeds and urad dal.½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, 1 Teaspoon Urad Dal
- Allow them to splutter and the dal to turn golden brown.
- Now add dried red chillies and curry leaves, and saute for a minute and then switch the heat off.3 Dried Red Chillies, 1 sprig Curry Leaves
- Pour the tempering over the blended chutney and mix well.
- Serve the chutney with idli dosa, vada, or any South Indian snacks of your choice.
Notes
Nutrition
Related
Looking for other condiments to pair with dosa and idli? Try these:
More Chutney Recipes
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