Make Peanut Coconut Chutney In Mixer Grinder
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For everyone who likes South Indian cuisine, this peanut coconut chutney is a culinary paradise. Once you try this chutney, it will become a regular occurrence in your home. You will make it every week without fail because its bursts of flavour and cooling coconut make it more delicious. Traditionally it was made in the rock grinder, but the mixer is just fine, and there won't be any taste differences.

So, What Is peanut coconut chutney?

peanut coconut chutney is a popular south Indian cuisine that you cannot imagine eating idlis, dosas, and vada's without. It is a smooth paste created by blending roasted peanuts, coconut, green chillies, ginger, salt, and water until the paste becomes smooth.

How to prepare peanut coconut chutney? 

Peanut Coconut chutney is easy to make with easily available ingredients in your pantry. It is often eaten for breakfast. You can eat it as a side dish with delicacies like idli, dosa, uttapam, vadas, or even poori. It tastes yummy and is also heavy and rich in protein. If you are health conscious, then you must try to include it in your diet. You can change the ratio of peanuts to coconut in this recipe to suit your tastes and what's available. 


Let's make this super easy and yummy creamy chutney by following the below instructions.


  • 1 cup Peanuts/ Moongphali
  • 1/2 cup Fresh coconut grated
  • Small piece tamarind/ imli lemon-size ball
  • 4 Dried Whole Red Chilies
  • 1.5 tbsp ginger/adrak chopped
  • To Taste salt
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  • Tempering/tadka
  • 1 tsp Mustard seeds/ rai
  • 1.5 tsp White lentil/urad daal
  • 1 tsp Bengal gram/chana daal
  • 12 Curry leaves
  • 1/4 tsp Asafoetida /hing
  • 2.5 tbsp cooking oil
  • 2 Dried red chillies

Recipe for peanut coconut chutney

Follow the steps below to enjoy the peanut coconut chutney.

  • Take the water and soak the tamarind in it for around 15 minutes after that, mash it and remove the pulp.
  • Now dry-roast the peanuts in a pan on low heat until the skin begins to flake off. After roasting well, remove it from the pan and set it aside.
  • In the same pan dried red chillies should be roasted with 1.5 teaspoons of oil until they change colour and get darker. Then take out and set aside the chillies. 
  • Now add roasted peanuts, tamarind pulp, roasted red chilli, fresh coconut, sliced ginger, and salt in the mixer jar to grind it.
  • Make it a smooth paste by adding water as a requirement to adjust the consistency. Then transfer the prepared chutney to a bowl.
  • For tadka: Take a pan and heat it. Now add 1.5 tbsp of oil, then after that, add urad daal, chana daal, and mustard seeds. When the mustard seeds begin to crackle, add the hing, dried red chillies, and curry leaves. After a short while, mix this tadka with the chutney.


  • The ratio of peanuts to coconut can be changed to suit your tastes and what is available to you. 
  • You can add red chilli to your personal taste.
  • Do not roast red chillis for more than 1 minute. Otherwise, they will turn bitter and spoil the taste of the chutney.
  • You can also make a variation by adding sautéed onions to enhance the flavour further.

It goes well with traditional Indian meals like idli, dosa, vada, rice, or any snack of your choice. Peanut coconut chutney is nice as an addition to grilled fish or roasted vegetables, or even as a dip for pita. This chutney is pretty easy and quick to make with the readily available ingredients in your pantry. You will love to make this peanut coconut chutney.