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PEANUT COCONUT CHUTNEY CHUTNEY

Creamy Peanut Coconut Chutney for South Indian Meals

This creamy Peanut Coconut Chutney is a must-have side for South Indian classics like idli, dosa, and upma. Made with roasted peanuts, fresh coconut, and a hint of tamarind, it’s flavorful and comforting. A sizzling tempering of mustard, curry leaves, and hing adds a fragrant twist that elevates every bite. Perfectly balanced in texture and taste, it’s quick to make and pairs well with hot rice too—ideal for daily meals or special breakfasts.


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South Indian Peanut Coconut Chutney blended with spices and tempered for extra flavor, great with breakfast or tiffin.¯

Tips & Tricks for Perfect Peanut Coconut Chutney

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Use freshly grated or frozen coconut for best results. Lightly roast the peanuts for added aroma. Adjust green chilies and tamarind as per your spice and tang preference. For a thinner consistency, add more water while grinding. Always use fresh curry leaves and avoid over-frying tempering ingredients—they should sizzle just right. Store in the fridge for 1–2 days and stir before reuse.

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     Step-by-Step Recipe : Peanut coconut Chutney

INGREDIENTS

For Chutney:

  • Fresh coconut pieces – 1 cup
  • Roasted peanuts – ½ cup
  • Green chilies – 2 (adjust to taste)
  • Tamarind – as per taste
  • Salt – as per taste
  • Water – 1 cup (adjust as needed)

For Tempering:

  • Oil – 1 tsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Urad dal – ½ tsp (optional)
  • Dry red chili – 1
  • Curry leaves – 6–8
  • Hing (asafoetida) – a pinch


​Creamy coconut chutney with peanuts and tamarind, finished with aromatic mustard seeds and curry leaf tempering.

PREPARATION STEPS

1. Make the Chutney:

  • Add fresh coconut, roasted peanuts, green chilies, tamarind, salt, and water to a mixer jar.
  • Grind into a smooth paste.
  • Transfer to a serving bowl.

2. Prepare the Tempering:

  • Heat oil in a small pan.
  • Add mustard seeds and let them splutter.
  • Add cumin seeds, urad dal (optional), dry red chili, curry leaves, and a pinch of hing.
  • Fry for a few seconds until aromatic.

3. Finish:

  • Pour the tempering over the chutney.
  • Mix gently.
  • Serve with dosa, idli, upma, or rice.

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