Peanut Coconut Chutney - Bliss of Cooking

Peanut Coconut chutney is a delicious accompaniment. It is very popular in all the Southern Indian states. This delicious chutney is served with any breakfast item like Idly, Dosa, Uttapam, Upma and even rice items. It is also served as a side dish with your main course. Peanut and Coconut Chutney can be easily made with simple ingredients found in your pantry.

Chutney as such is very versatile and flexible with the ingredients used. There is no such fixed proportion and method assigned to any chutney. Every household has its own version of it whether it is coriander chutney, coconut chutney, onion chutney, tomato chutney to name a few.

In this chutney, peanuts add nuttiness and creamy texture to the coconut chutney. I have made this as a falahari friendly (fasting / vrat) recipe. I have used coriander but you can use mint or curry leaves. Some people use tamarind but here I have used lemon juice. Green or dry red chill, both work fine. For the tempering, I have avoided mustard but you can use it for your regular chutney recipe. With these small little changes, the chutney turns out to be different every time I make it!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Tomato Chutney for Idly and Dosa, Onion Chutney For Idly Dosa and Coconut Coriander Chutney.

Yield: 1 cup
Prep time: 5 minutes
Total time: 10 minutes

Ingredients for Peanut Coconut Chuteny

1/2 cup roasted peanuts
1/2 cup fresh grated coconut
2 to 3 green chilli’s chopped
1 inch pieces ginger chopped
1/2 cup coriander/mint leaves chopped
2 to 3 green chilli’s chopped
1 teaspoon lemon juice/ tamarind paste
1 teaspoon sugar (optional)
Salt to taste

For the tempering
A teaspoon of oil
1 dry red chilly
1 teaspoon chopped coriander