By Rajlakshmi
January 9, 2026
It is a smooth paste created by blending roasted peanuts, coconut, green chillies, ginger, salt, and water until the paste becomes smooth. Peanut coconut chutney is nice as an addition to grilled fish or roasted vegetables, or even as a dip for pita, too.
1 cup peanuts or moongphali ½ cup fresh coconut, grated Small piece of tamarind 4 dried whole red chillies 1.5 tbsp ginger, chopped 1 tsp mustard seeds 1.5 tsp urad daal 1 tsp Bengal gram or chana daal 12 curry leaves ¼ tsp asafoetida or hing 2.5 tbsp cooking oil 2 dried red chillies
Soak the tamarind in water for approximately 15 minutes. Mash it and remove the pulp.
Dry-roast the peanuts in a pan on low heat until the skin begins to flake off. Set it aside.
In the same pan, roast dried red chillies with oil until they change colour and get darker. Set aside.
Add roasted peanuts, tamarind pulp, roasted red chilli, fresh coconut, sliced ginger, and salt in the mixer jar.
Make it a smooth paste by adding water to adjust the consistency. Transfer the prepared chutney to a bowl.
Make the tempered tadka with oil, urad daal, chana daal, and mustard seeds, hing, dried red chillies, and curry leaves.
Mix this tadka with the chutney. It goes well with traditional Indian meals like idli, dosa, vada, rice, or any snack of your choice.