Peanut Coconut Chutney Recipe

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Recipe for easy and quick peanut coconut chutney that can be made in minutes. Recipe with step by step pictures.

We are a typical South Indian “idli-dosa” for breakfast family. I make this chutney at-least twice a week. All it takes is just 5 minutes to put this chutney together and goes so well with idli and dosa. Just like any mom, mornings are precious to me too! To add to that, I am not a morning person. Its all tooooooo a.m for me every single day and the Bangalore weather doesn’t help one bit. 5 minutes of extra sleep in the morning seriously does matter a lot. So recipes like these rescues me during those kind of days which is like almost every single day! I always have a stash of frozen coconut in the freezer and that is a great time saver. What peanut butter does in the morning in the western countries, peanut chutney does to us daaaaa.

Here is how to do peanut coconut chutney.
Here is the video of how to do peanut coconut chutney

Dry roast the peanuts and dry red chillies until golden. I like to use the Karnataka Byadagi chillies as it imparts a great colour and is not very spicy. Set aside.

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Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
Here is the recipe for homemade tamarind paste. Its a life saver in the kitchen. You can use fresh soaked tamarind too!
Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste and the chutney is ready.

peanut-coconut-chutney-recipe-grind

I mostly serve the chutney without tempering.
But if you are in the mood for tempering and jazzy in the morning like I was (weekend and all da), heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.

peanut-coconut-chutney-recipe-tadka

Serve with idli or dosa.
Brown rice idli recipe
Softest idli recipe
Crispy dosa recipe
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Print
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Peanut Coconut Chutney Recipe

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5 from 8 reviews

Recipe for easy and quick peanut coconut chutney that can be made in minutes. Recipe with step by step pictures.

  • Total Time: 7 mins
  • Yield: 4 servings 1x

Ingredients

Scale

For the chutney

  • 1/3 cup peanuts
  • 2 dried red chillies (use more for a spicy chutney)
  • 1/2 teaspoon tamarind paste
  • 2 tablespoon fresh shredded coconut
  • 1/2 teaspoon salt
  • 1/2 teaspoon jaggery
  • 1/4 teaspoon hing

For the tempering

  • 1/2 teaspoon of sesame oil (gingely oil)
  • 1/4 teaspoon of mustards seeds
  • 1 sprig curry leaves

Instructions

For the chutney

  1. Dry roast the peanuts and dry red chillies until golden.
  2. Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
  3. Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste.

For tempering

  1. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 2 mins
  • Cook Time: 5 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

peanut-chutney

18 thoughts on “Peanut Coconut Chutney Recipe”

  1. This is my go to chutney recipe and the kids just love it. I add one more chili than the recommended and that just hits the spot. Love it.






  2. Hi,
    I’m in love with this chutney. Everything in balance. ❤️. Tq so much for sharing your recipe.






  3. Peanut chutney was a perennial favorite among all younger members of the family when I was kid. I still am a super fan and I am glad to have passed on the love to both my husband and kid :). I make it almost the same way, except that I don’t add coconut or jaggery. So, so good!

  4. I love this peanut coconut recipe. I make it with Idli and dosa. It’s always tastes good, just follow the instructions.Thanks for such great recipe.






  5. Priya Deshpande

    Wow, that was great chutney, I always used to do coconut one, this turned out so well yummy, thanks






  6. OMG! This turned out so well! I didn’t have jaggery so I added quarter teaspoon sugar as I love it spicy. Perfecto! Thank you.






  7. Ha ha akka the same thing I do and it’s my favourite one ka… I add garlic . Jaggery n hing is new to me ka.. will try this … it’s gonna be yummy. Thanks a lot . Love you ka.






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