Looking for a quick, flavorful chutney that instantly upgrades your breakfast?
This Peanut Coconut Chutney is exactly what you need.
Made with roasted peanuts and fresh coconut, this chutney has a rich, creamy texture and a delicious nutty flavor. It comes together in just 15 minutes, making it perfect for busy mornings when you still want something homemade and satisfying.
Paired with soft idli or crispy dosa, this chutney adds the perfect balance of spice, tanginess, and richness to your meal.
Peanut Coconut Chutney is a popular South Indian side dish made by blending:
It is then finished with a fragrant tempering of mustard seeds, curry leaves, and spices, which enhances both taste and aroma.
The result is a chutney that is:
This chutney stands out because it is:
It’s a great alternative to regular coconut chutney when you want something richer and more filling.
When roasted, they provide:
You can adjust the quantity based on your spice preference.
adds:
The process is simple and beginner-friendly.
First, peanuts are roasted in a little oil until they turn aromatic. Green chillies are added and fried along with the peanuts, followed by garlic and tamarind for a quick sauté.
Once the ingredients cool down, they are transferred to a mixer jar along with fresh coconut and rock salt. The mixture is first ground without water to break everything down properly.
Then, a little water is added gradually, and the chutney is ground to a smooth, creamy consistency.
Meanwhile, a tempering is prepared by heating oil and adding mustard seeds, urad dal, cumin seeds, and red chilli. Curry leaves are added at the end for aroma.
This hot tempering is poured over the chutney, bringing everything together into a flavorful dish.
Pro Tip💡 : Always grind the chutney without water first. This helps achieve a smoother and richer texture.
This chutney pairs perfectly with:
It can even be used as a spread for sandwiches or wraps.
Serve the chutney fresh and slightly warm or at room temperature.
For best taste:
Refrigerator:
Because it contains coconut, it is best consumed fresh.
Always adjust gradually.
You can easily customize this chutney.
Try:
This chutney is:
It’s a great option for a balanced South Indian breakfast.
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Peanut Coconut Chutney by Hema Subramanian is a flavorful South Indian chutney made with roasted peanuts, coconut, green chillies, and garlic. Perfect side dish for idli, dosa, or upma.
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Grate the coconut and keep it ready for grinding |
Keep urad dal, mustard seeds, cumin seeds, red chilli and curry leaves ready
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Heat oil in a pan and fry the peanuts until they turn aromatic |
Add garlic and tamarind pieces and fry briefly
Transfer the roasted ingredients to a mixer jar and grind with coconut and rock salt without adding water
Once half ground add water little by little and grind until smooth
Heat oil in a tempering pan and add urad dal mustard seeds cumin seeds and red chilli
Pour the hot tempering over the chutney and mix well
Serve the peanut coconut chutney with hot idli or dosaServings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
