Coconut & Peanut Chutney | How to make Coconut & Peanut Chutney

By Indrani Dhar  |  17th Mar 2016  |  
4.5 from 2 reviews Rate It!
  • Coconut & Peanut Chutney, How to make Coconut & Peanut Chutney
Coconut & Peanut Chutneyby Indrani Dhar
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About Coconut & Peanut Chutney Recipe

As soon as, I have seen Priti's post on Peanut Chutney, I was dying to try that out. Few days back, my whole family was in mood for Idli, sambar and to go with that, I made Priti's peanut chutney. I followed her whole recipe, plus thought to add coconut in it, as I love coconut chutney with Idli, Dosa. This chutney is a perfect side dish with Dosa, Upma, idli, Pongal.

Coconut & Peanut Chutney is a delicious dish which is liked by people of all age groups. Coconut & Peanut Chutney by Indrani Dhar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Coconut & Peanut Chutney at many restaurants and you can also prepare this at home. This authentic and mouthwatering Coconut & Peanut Chutney takes few minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Coconut & Peanut Chutney is a good option for you. The flavour of Coconut & Peanut Chutney is tempting and you will enjoy each bite of this. Try this Coconut & Peanut Chutney on weekends and impress your family and friends. You can comment and rate the Coconut & Peanut Chutney recipe on the page below.

Coconut & Peanut Chutney

Ingredients to make Coconut & Peanut Chutney

  • Peanuts/ground nuts 1/2 cup
  • Roasted urad dal 1/2 cup
  • Dry red chillies 3-4 (as per taste)
  • Chopped garlic 1 tsp
  • jeera/Cumin Seeds 1 tsp
  • tamarind marble size
  • Hing/asafoetida Powder a pinch
  • salt to taste
  • oil - 1 tsp
  • water as needed
  • For Tempering :
  • oil 1 tsp
  • Dry red chilli 1
  • urad dal 1/2 tsp
  • mustard seeds 1/2 tsp
  • curry leaves 1 sprig

How to make Coconut & Peanut Chutney

  1. Soak Tamarind in a little water. Heat oil in a pan, add cumin seeds and allow to splutter. Add dry red chillies, garlic and saute until brown.
  2. Now add peanuts and stir until brown but not burnt, add roasted urad dal and coconut and saute until light brown. Stir continuously. Remove from the stove and transfer everything in to a bowl and allow it to cool.
  3. Once all fried items are at room temperature, transfer it to a mixer or blender, add soaked tamarind with water, salt, asafoetida and grind into a smooth paste/chutney.
  4. Transfer the chutney in a bowl and adjust salt if required. Amount of water depends on how you like your chutney consistency.
  5. To make the tempering, in a small pan heat oil, add all ingredients listed under tempering in given order, saute until urad dal and chilli becomes brown and you get the aroma.
  6. Remove from fire and pour the tempering over prepared chutney and give it a stir.

Reviews for Coconut & Peanut Chutney (2)

Ashwini Kamat Kulkarni2 years ago

wht is the ratio of coconut

Prasanna Pillai3 years ago

in ingredients you mentioned abt coconut but in steps you had not included cocunut at all???

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