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.
- 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.
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.
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 ⅓ cup and add more if required to help the grinding process and to get the desired consistency.
Use up the chutney as a spread in sandwiches or wraps if it's not too thin.
KEEP IN TOUCH
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📖 Recipe Card
Peanut Coconut Chutney
- 1 Spoon
- 1 Mixer Grinder
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 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
- 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.
Looking for other condiments to pair with dosa and idli? Try these:
More Chutney Recipes
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