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Peanut Coconut Chutney Recipe

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



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


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
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