This coconut peanut chutney is thick, creamy and delicious that is perfect to be mopped along with some idli or dosa!
I can’t stress enough about the importance of a good chutney or a delicious sambar, on making the whole idli/dosa eating, a good experience. I love preparing different chutney’s so that the same ‘ol coconut chutney does not get mundane. As much as we love that chutney my family is always game for variations. And this easy coconut peanut chutney happens to be one of them!
As the name suggests, it has coconut and roasted, skinned peanuts. I pretty much follow my standard coconut chutney for any chutney that has coconut as the base. Variations include adding cilantro or roasted red chillies or like in this case peanuts, resulting in a coconut peanut chutney. You can skip the coconut for a plain peanut chutney!
I was also asked for the idli recipe when I posted the coriander coconut chutney. Honestly, there is nothing much and yet so much, to the basic idli recipe. I wish the procedure was as short as the list of ingredients, but it is not. In order to master the art of making idlis, you need to get all the steps right. It’s much easier if you have the usual stone wet grinder. The problem starts when you use a mixer instead. Stay tuned, because, next, I’m doing an elaborate idli post, batter ground in the mixer. I’m sure that post will cater to many of you, and hopefully solve your idli making woes too!
Table of Contents
OTHER ACCOMPANIMENTS THAT I’VE SHARED EARLIER
STEP BY STEP INSTRUCTIONS TO MAKE COCONUT PEANUT CHUTNEY | PEANUT CHUTNEY WITH COCONUT
1.Dry roast the peanuts on medium heat. Transfer to a plate. Once it is cool, rub the peanuts between your palms to remove the skin. If you already have roasted peanuts, use that instead and skip this step.
2.Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
3.For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves turn crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used here, it is best to consume it within 1-2 days. Store it in the refrigerator.
NOTES
1.You can skip coconut and use 1 cup of roasted peanuts instead for peanut chutney.
2.You can either add more of the grated coconut or roasted peanuts as per your taste. I prefer a 1:1 ratio.
3.You can also add 1-2 garlic cloves in this chutney,
4.If you use frozen grated coconut, bring it to room temperature and use warm water for grinding or else the fat in the coconut will separate and the chutney will curdle. If that happens, you can add more peanuts or dalia dal and grind. This will help absorb excess moisture
HOW TO MAKE COCONUT PEANUT CHUTNEY?
Coconut Peanut Chutney For Idli & Dosa
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup freshly grated coconut
- 1/2 cup raw peanuts
- 1/2 inch ginger
- 2-3 green chilli, adjust as per desired heat
- gooseberry sized ball of tamarind/lemon juice
- Pinch of sugar, optional
- Salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 red chillies
- Pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Dry roast the peanuts on medium heat. Transfer to a plate. Once it is cool, rub the peanuts between your palms to remove the skin. If you already have roasted peanuts, use that instead and skip this step.
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
- For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves turn crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used here, it is best to consume it within 1-2 days. Store it in the refrigerator.
Notes
- You can skip coconut and use 1 cup of roasted peanuts instead for peanut chutney.
- You can either add more of the grated coconut or roasted peanuts as per your taste. I prefer a 1:1 ratio.
- You can also add 1-2 garlic cloves in this chutney.
- f you use frozen grated coconut, bring it to room temperature and use warm water for grinding or else the fat in the coconut will separate and the chutney will curdle. If that happens, you can add more peanuts or dalia dal and grind. This will help absorb excess moisture.
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Have a lovely week ahead!
Regards,
Freda
jayashreetrao says
Love this chutney, it is one of the favourites at home.
Seema Doraiswamy Sriram says
Adore your pics … so beautiful
Sumith says
Beautiful captures and chutney sounds great!
theyellowdaal says
Looks so delicious. One of my favorite chutney. I make it a little differently. Will try this version too. π
Sapana says
I make coconut and peanut chutney separately but never together. This looks delicious to try with dosa.
Ruchisvegkitchen says
Uff such a beautiful combination of ingredients… Definitely trying this soon.. brilliant shots
Nivedita Thadani says
Freda, yes it is just perfect for idly. I love it it just like that. Your clicks is pushing me inside the kitchen to make it now. But, wait, I will prepare idly tomorrow and enjoy this chutney. Though it’s only me in the house to like it, still I make it only for me.
Jagruti says
What a beautiful combination of ingredients in this chutney..nutty and flavourful! Dosa aur idli khane ka maja kuch aur jyada hi ayega π
Swati says
Loved the recipe , tried it today morning and it came out really nice. Thanks for the recipe Freda!
Rafeeda - The Big Sweet Tooth says
I have never tried the coconut chutney with peanuts… at home, the girls only need the coconut chutney to go with idlis and makes my life easier… must try with some peanuts in it next time, would make it more rich…
Freda Dias says
Yes pls do try, it’s a nice variation. Thanks for stopping by π
Vidya Narayan says
Lipsmacking and so delicious. Love this chutney! The clicks are amazing Freda!
Freda Dias says
Thanks so much, Vidya π
Laura says
I love a good chutney, and this one sounds so tasty! Coconut and peanuts are mainstays in my pantry, what a good use of them! Thanks for the recipe, Freda!
Freda Dias says
Glad you liked it, Laura1 Thanks for visiting π
Loretta says
The chutney looks amazing Freda. I’m not sure I’ve tried it before though. Did you also make the idlis? I’m craving sannas now, the sweet version π
Freda Dias says
Thanks, Loretta! yes, I did make the idlis at home too, that will be my next post. Oh! I love sweet sannas π