Peanut Coconut Chutney

Coconut Peanut Chutney - a 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.

Prep Time10

Cook Time10

Total Time20

Course: Chutneys

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 1397kcal

Author: Geetha

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

Get Recipe Ingredients

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

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. Remove seeds for a milder taste.

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.

Nutrition