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.
Sudha Sreedhar
August 31, 2017 at 5:59 pmSounds good… shd try tomo for neer dosa that i have planned…. wl let u know…
Raks anand
September 1, 2017 at 2:46 amSure 🙂
anu
October 19, 2017 at 10:17 amwe make similar chutney without coconut and garlic, try it out. it was a big favourite among my freinds
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Unknown
December 10, 2018 at 12:50 amNo need to roast peanuts?
Raks Kitchen
December 10, 2018 at 12:55 amYes we should. I used roasted peanuts as I have mentioned in the post.