Peanut coconut chutney with red chillies and a hint of garlic flavour. Perfect side dish for idli, dosa and other south Indian chutneys. Easy to prepare as peanuts are added with skin.
I prepare peanut chutney without coconut usually which I learnt from my co-sister. Peanut chutney without coconut is first peanut chutney that I made successfully. So I always make it that way. It is smooth and creamy that I at times have it as such too. Vj too loves that peanut chutney.
When I shared ragi kara kozhukattai, many of you were attracted by the chutney I served along. So thought of posting the peanut chutney that I made with coconut for the first time and it was really tasking great too. Especially with the kozhukattai. But after that, I made for idli dosa too, it was perfect. As I mostly make coconut chutney with chana dal or pottu kadalai, this peanut coconut chutney was a welcome change and refreshing menu.
Unlike the other version I posted without skin, this chutney is prepared with skin, so no pain of getting rid of the skin. If you have roasted peanuts, then you can make in a jiffy.
Peanut coconut chutney recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 10mins | Cook time: 10 mins | Serves: 3 | Author: Raks anand
Click here for cup measurements
Peanut coconut chutney with red chillies and a hint of garlic flavour. Perfect side dish for idli, dosa and other south Indian chutneys. Easy to prepare as peanuts are added with skin. 
Ingredients
Peanuts, roasted – 1/2 cup
Coconut, grated – 1/2 cup
Red chilli – 6
Garlic – 1 flake
Tamarind – a small pinch
Salt – as needed
To temper
Oil – 1 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
Method
- Roast red chillies in few drops of oil until it is roasted. Cool down and take peanuts, roasted chillies, coconut, garlic, tamarind and salt in a mixer.
- First grind without adding water.Later add water to make a smooth chutney.
- Heat kadai, add oil, splutter mustard, add urad dal and curry leaves. Mix in with chutney.
Notes
- Adjust the red chillies as per your spice level. Colour changes accordingly.
- Ratio of peanuts and coconut can be flexible according to availability and your preference.
- Instead of garlic, you can add a small piece of ginger and add asafoetida while tempering.
- Make sure to use fresh stock of peanuts as old stock wont taste nice.
How to prepare peanut chutney step by step pictures:
- Roast red chillies in few drops of oil until it is roasted. Cool down and take peanuts, roasted chillies, coconut, garlic, tamarind and salt in a mixer.
- First grind without adding water.Later add water to make a smooth chutney.
- Heat kadai, add oil, splutter mustard, add urad dal and curry leaves. Mix in with chutney.
Perfect with idli, dosa or paniyarams.
Sounds good… shd try tomo for neer dosa that i have planned…. wl let u know…
Sure 🙂
we make similar chutney without coconut and garlic, try it out. it was a big favourite among my freinds
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No need to roast peanuts?
Yes we should. I used roasted peanuts as I have mentioned in the post.