Recipe for easy and quick peanut coconut chutney that can be made in minutes. Recipe with step by step pictures.
We are a typical South Indian “idli-dosa” for breakfast family. I make this chutney at-least twice a week. All it takes is just 5 minutes to put this chutney together and goes so well with idli and dosa. Just like any mom, mornings are precious to me too! To add to that, I am not a morning person. Its all tooooooo a.m for me every single day and the Bangalore weather doesn’t help one bit. 5 minutes of extra sleep in the morning seriously does matter a lot. So recipes like these rescues me during those kind of days which is like almost every single day! I always have a stash of frozen coconut in the freezer and that is a great time saver. What peanut butter does in the morning in the western countries, peanut chutney does to us daaaaa.
Here is how to do peanut coconut chutney.
Dry roast the peanuts and dry red chillies until golden. I like to use the Karnataka Byadagi chillies as it imparts a great colour and is not very spicy. Set aside.
Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
Here is the recipe for homemade tamarind paste. Its a life saver in the kitchen. You can use fresh soaked tamarind too!
Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste and the chutney is ready.
I mostly serve the chutney without tempering.
But if you are in the mood for tempering and jazzy in the morning like I was (weekend and all da), heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.
Serve with idli or dosa.
Brown rice idli recipe
Softest idli recipe
Crispy dosa recipe
- ⅓ cup peanuts
- 2 dried red chillies (use more for a spicy chutney)
- ½ teaspoon tamarind paste
- 2 tablespoon fresh shredded coconut
- ½ teaspoon salt
- ½ teaspoon jaggery
- ¼ teaspoon hing
- ½ teaspoon of sesame oil (gingely oil)
- ¼ teaspoon of mustards seeds
- 1 sprig curry leaves
- Dry roast the peanuts and dry red chillies until golden.
- Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
- Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste.
- Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.
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