Coconut Peanut Chutney Recipe – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. I appreciate your support!
A flavorful and easy-to-make chutney made with creamy coconut and nutty peanuts. Give this delicious Coconut Peanut Chutney Recipe a try at home!
About Coconut Peanut Chutney
Coconut Peanut Chutney is a beloved South Indian chutney that is made with all vegan ingredients. Made by combining grated coconut, peanuts, chopped onions, tamarind, and dry red chilies. Then it is tempered with coconut oil, mustard seeds, cumin seeds, and curry leaves.
It pairs well with a variety of South Indian Dishes such as vadas, dosas, idli, and even rice recipes.
There are many variations of this chutney. In some regions, coconut is not used, while in this version, both coconut and peanuts are used.
If you love creamy, nutty chutney with a punch of spiciness then you have to try this recipe at home. It will become a family favorite quickly.
This Indian Chutney Recipe is a flavor bomb!
Why You’ll Love This ❤️
- A smooth and creamy chutney
- Quick and simple preparation
- Unique blend of sweet coconut and rich peanuts
- Complements a variety of dishes
- Easily customizable
Watch the Recipe Video!
How to Make Coconut Peanut Chutney
Step 1 – Roast Peanuts and Dry Red Chilies
To begin, place a pan over low heat and add oil. Let the oil heat.
Add the peanuts to the pan. Roast the peanuts for a few minutes. Next, add dry chilies to the pan and roast for a few seconds. Don’t let the dry red chilies burn.
Step 2 – Blend the Chutney
Next, add the roughly chopped onions to the pan. Saute for approximately 2 minutes or until the raw smell disappears. Switch off the heat once the onions are slightly cooked.
Add the grated coconut to the pan and roast for a few minutes.
Step 3 – Transfer to the Grinding Jar
Let the roasted mixture come to room temperature. Once the mixture has cooled down, transfer it to a grinding jar. Add salt to the jar.
Step 4 – Grind the Chutney
Add a little water to the grinding jar and grind the chutney into a fine paste. Add the water gradually as needed.
If you add water all at once, it would be difficult to get a smooth paste. Continue grinding the mixture until the ingredients blend into a fine paste.
Step 5 – Temper the Chutney
In a small pan (tadka pan), add oil and let it heat up. Add mustard seeds, urad dal, cumin seeds, and curry leaves to the pan. Let the seeds splutter.
Step 6 – Add the Tempering
Pour the tempering over the peanut coconut chutney. Mix it well so that the tempering is evenly spread.
Serving Suggestion🍴
This Peanut Coconut Chutney Recipe is a versatile accompaniment. It pairs well with a variety of dishes. Here are some serving suggestions, you can try :
- Idli and Dosa: Serve the peanut chutney for dosa and idlis. This chutney recipe pairs well with any Indian Breakfast Recipe.
- Upma: Instead of pairing the green coconut chutney with Upma, pair it with coconut peanut chutney. Serve a dollop of peanut chutney over upma, to add extra flavor to your breakfast.
- Variety of Rice: Serve this peanut coconut chutney as a side dish with rice recipes such as pulaos, biryanis, etc.
- Snack Dip: Serve this peanut and coconut chutney as a dip for snacks like pakoras, samosas, crackers, etc.
- Rolls or Wraps: Use the chutney as a spread in rolls or wrap fillings.
Tips & Tricks
1. You can make this chutney with no oil. Dry roast all the ingredients and skip the temperings. It might alter the taste a little bit but it will still taste good!
2. If you want to store the chutney, grind all the roasted ingredients and transfer them into a clean, airtight container.
Store it in the refrigerator, it will stay fresh for 1-2 days. Add the tempering to the chutney when serving.
3. While grinding, add water gradually. Avoid adding water all at once; it will not grind into a smooth paste.
4. Do not overcook the onions, they add a hint of sweetness to the chutney. If they are overcooked it will add a burnt taste.
More Condiments:
- Methamba (Sweet Mango Chutney)
- Green Garlic Chutney
- Kacche Aam ki Launji (Sweet & Spicy Raw Mango Chutney)
- Homemade Saffron Syrup | Kesar Syrup
- Irresistible Tomato Mint Chutney
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Coconut Peanut Chutney Recipe
Equipment
- 1 pan
- 1 Blender
Ingredients
- 1 tbsp oil
- 1 no medium onion
- 3-4 nos dry red chillies
- 1 tbsp peanuts
- 1/2 cup coconut, shredded
- 1 no small piece of tamarind
- salt to taste
- water as required
Tempering
- 1 tbsp oil
- 1/8 tsp mustard seeds
- 1/8 tsp cumin seeds
- 7-8 nos curry leaves
Instructions
- In a pan, heat oil on low heat. Add peanuts to the pan and roast them for few minutes.1 tbsp oil, 1 tbsp peanuts
- Next, add dry red chilies and chopped onions. Saute for 2 minutes and cook till the raw smell of onions disappears.3-4 nos dry red chillies, 1 no medium onion
- Transfer the cooled down roasted mixture to a grinding jar. Add grated coconut, tamarind, and salt.1/2 cup coconut, shredded, 1 no small piece of tamarind, salt
- Blend the ingredients into a coarse or smooth paste, depending on your preference. Add a little water if needed to achieve the desired consistency.water
- Heat oil in a small pan for tempering. Add mustard seeds, urad dal, cumin seeds, and curry leaves. Allow them to splutter and turn golden brown.1 tbsp oil, 1/8 tsp mustard seeds, 1/8 tsp cumin seeds, 7-8 nos curry leaves
- Pour the tempering over the peanut-coconut mixture and mix well.
- Taste and adjust salt or spice levels if necessary.
- Your peanut chutney is ready to be served!
Notes
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