Peanut Coconut Chutney is a delicious and versatile condiment that pairs perfectly with South Indian dishes. Made with roasted peanuts, grated coconut, and spices, this chutney is a flavorful blend of nutty and creamy textures.
The rich flavors of peanut coconut chutney make it a staple in many South Indian households. With its perfect balance of spices and tanginess, this chutney elevates the taste of dosas, idlis and Vadas. Whether you’re a fan of spicy food or prefer milder flavors, peanut coconut chutney is sure to delight.
Peanut coconut chutney is more than just a condiment – it’s an experience. The combination of roasted peanuts and coconut creates a depth of flavor that’s both satisfying and addictive. Whether you’re enjoying it with breakfast or as a snack, peanut coconut chutney is sure to leave you wanting more.
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PEANUT COCONUT CHUTNEY WITH STEP BY STEP PHOTO RECIPE
heat a tsp of sesame oil and add red chillies. dry roast the red chillies until golden, set aside
take a mixie jar and add roasted peanuts and roasted red chillies
add in the grated coconut, tamarind, jaggery, hing and salt
add a half cup of water and grind to a smooth paste and the chutney is ready
pour the peanut coconut in to a serving bowl
heat peanut oil in a pan and temper with mustard seeds, urad dal, hing and curry leaves
add the tempered ingredients into the chutney and mix well
serve peanut coconut chutney with idli, dosa, pongal or upma
Thogayal Recipes
- mint pepper thogayal
- paruppu thogayal
- gongura pachadi
- mullangi thogayal
- ellu thogayal
- kovakkai thogayal
- peerkangai thol thogayal
- karuveppilai thogayal
How to Make Peanut Coconut Chutney: Nutty Delight
Course: BreakfastCuisine: South Indian4
servings2
minutes3
minutes5
minutesIngredients
- FOR THE CHUTNEY
1/2 cup roasted peanuts
3 dried red chillies
1/2 tsp tamarind paste
2 tbsp fresh shredded coconut
salt – to taste
1/2 tsp jaggery
1/4 tsp hing
FOR TEMPERING
1/2 tsp peanut oil
1/4 tsp mustard seeds
1 tsp urad dal
1/8 tsp hing
1 spring curry leaves
Directions
- dry roast the peanuts and dry red chillies until golden brown
- take a mixie jar and add in roasted peanuts and roasted red chillies. add in the grated coconut, salt, jaggery and hing
- add 1/4 cup water and grind to a smooth paste, transfer chutney into a serving bowl
- heat peanut oil in a pan until hot. temper with mustard seeds, urad dal, hing and curry leaves. add it to the chutney
- serve with hot steamed idli, dosa or pongal
- Enjoy!
Notes
- adjust spice level according to your taste
- adding jaggery is totally optional