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Home » SIDE DISH FOR IDLI / DOSA » How to make peanut coconut chutney

How to make peanut coconut chutney

August 31, 2017 by Raks Anand 6 Comments / Jump to Recipe

how to make peanut cococnut chutney

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.

peanut-coconut-chutney

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. 

Collection of 40 + South Indian chutney recipes

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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
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Peanut coconut chutney

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.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Cup measurements

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:

  1. 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. step1
  2. First grind without adding water.Later add water to make a smooth chutney.step2
  3. Heat kadai, add oil, splutter mustard, add urad dal and curry leaves. Mix in with chutney. step3

Perfect with idli, dosa or paniyarams.

peanut-coconut-chutney-recipe

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Filed Under: CHUTNEY, SIDE DISH FOR IDLI / DOSA

Previous Post: « Neer dosa recipe, South Indian breakfast recipes
Next Post: Vegetable brinji rice recipe, seeraga samba brinji »

Reader Interactions

Comments

  1. Sudha Sreedhar

    August 31, 2017 at 5:59 pm

    Sounds good… shd try tomo for neer dosa that i have planned…. wl let u know…

    Reply
  2. Raks anand

    September 1, 2017 at 2:46 am

    Sure 🙂

    Reply
  3. anu

    October 19, 2017 at 10:17 am

    we make similar chutney without coconut and garlic, try it out. it was a big favourite among my freinds

    Reply
  4. Top Spinning ReelS

    October 19, 2017 at 10:17 am

    Just read your article. Good one. I liked it. Keep going. you are a best writer your site is very useful and informative thanks for Sharing best spinning reel.

    Reply
  5. Unknown

    December 10, 2018 at 12:50 am

    No need to roast peanuts?

    Reply
  6. Raks Kitchen

    December 10, 2018 at 12:55 am

    Yes we should. I used roasted peanuts as I have mentioned in the post.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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