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 this chutney without coconut usually which I learnt from my co-sister. It 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 loves that as well.
When I shared ragi kara kozhukattai, many of you were attracted by the chutney I served along. So thought of posting 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.
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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. Usually I oven roast the peanuts and store, so it is always handy for me to make this chutney. How tasty it is with soft, pillowy idli! You can’t keep count at all how many dosa you will eat.
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Peanut coconut chutney
Ingredients
- 1/2 cup Peanuts with skin, roasted
- 1/2 cup Coconut grated
- 6 Red chilli
- 1 clove Garlic
- 1 pinch Tamarind
- Salt – as needed
To temper
- 1 tsp Oil
- 1/2 tsp Mustard
- 1 tsp Urad dal
- 1 sprig Curry leaves
Instructions
- Roast red chillies in few drops of oil until it is crisp.
- 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 coconut 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.