Coconut and peanut chutney is a flavorful and creamy condiment that pairs perfectly with a variety of Indian dishes like idli, dosa, and vada. Made with fresh coconut, roasted peanuts, green chilies, and a touch of tamarind, this chutney offers a delightful blend of nutty, tangy, and spicy flavors.
Coconut and peanut chutney; another name is chutney sambar
Coconut and peanut chutney Recipe
Ingredients
For Tempering (Optional)
Instructions
Grind the Chutney
- In a blender, add grated coconut, roasted peanuts, green chilies, ginger, garlic (if using), tamarind pulp, and salt.
- Add a little water and blend into a smooth paste. Adjust the consistency by adding more water as needed.
Prepare the Tempering (Optional)
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until it turns golden brown.
- Add a pinch of asafoetida and curry leaves. Fry for a few seconds until the curry leaves become crispy.
Combine
- Pour the tempering over the chutney and mix well.
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Serve
- Serve the chutney with idli, dosa, or any Indian snack of your choice.
Enjoy your delicious coconut and peanut chutney!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 318kcal
- % Daily Value *
- Total Fat 23.21g36%
- Saturated Fat 3.26g17%
- Sodium 149mg7%
- Potassium 623mg18%
- Total Carbohydrate 17.62g6%
- Sugars 2.46g
- Protein 15.67g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fresh vs. Dry Coconut: Fresh coconut is preferred for a rich and authentic taste, but dry (desiccated) coconut can be used as a substitute. If using dry coconut, soak it in warm water for 10–15 minutes before grinding.
Peanut Variation: Roasted peanuts add a nutty flavor and creaminess to the chutney. Make sure the peanuts are skinless for a smoother texture. You can also experiment with cashews for a different flavor.
Adjusting Spice Levels: Green chilies can be adjusted to suit your spice preference. For a milder chutney, use fewer chilies or remove the seeds.
Garlic: The garlic is optional but adds a nice depth of flavor. If you prefer a more traditional taste, you can skip it.
Tamarind Substitute: If you don’t have tamarind, you can use a small amount of lemon juice for tanginess.
Consistency: The consistency of the chutney can be thick or slightly runny, depending on your preference. Adjust the water accordingly.
Storage: This chutney is best consumed fresh but can be refrigerated for up to 2 days. Store it in an airtight container.
- This chutney is versatile and can be easily adapted to your taste preferences. Enjoy it with your favorite dishes!