Peanut Coconut Chutney Recipe

Recipe for easy and quick peanut coconut chutney that can be made in minutes. Recipe with step by step pictures.

We are a typical South Indian “idli-dosa” for breakfast family. I make this chutney at-least twice a week. All it takes is just 5 minutes to put this chutney together and goes so well with idli and dosa. Just like any mom, mornings are precious to me too! To add to that, I am not a morning person. Its all tooooooo a.m for me every single day and the Bangalore weather doesn’t help one bit. 5 minutes of extra sleep in the morning seriously does matter a lot. So recipes like these rescues me during those kind of days which is like almost every single day! I always have a stash of frozen coconut in the freezer and that is a great time saver. What peanut butter does in the morning in the western countries, peanut chutney does to us daaaaa.

Here is how to do peanut coconut chutney. Here is the video of how to do peanut coconut chutney

Dry roast the peanuts and dry red chillies until golden. I like to use the Karnataka Byadagi chillies as it imparts a great colour and is not very spicy. Set aside.

Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida). Here is the recipe for homemade tamarind paste . Its a life saver in the kitchen. You can use fresh soaked tamarind too! Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste and the chutney is ready.

I mostly serve the chutney without tempering. But if you are in the mood for tempering and jazzy in the morning like I was (weekend and all da), heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.

Serve with idli or dosa. Brown rice idli recipe Softest idli recipe Crispy dosa recipe

For the chutney

• 1/3 cup peanuts
• 2 dried red chillies (use more for a spicy chutney)
• 1/2 teaspoon tamarind paste
• 2 tablespoon fresh shredded coconut
• 1/2 teaspoon salt
• 1/2 teaspoon jaggery
• 1/4 teaspoon hing

For the tempering

• 1/2 teaspoon of sesame oil (gingely oil)
• 1/4 teaspoon of mustards seeds
• 1 sprig curry leaves

For the chutney

1. Dry roast the peanuts and dry red chillies until golden.
2. Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
3. Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste.

For tempering

1. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 mins
• Cook Time: 5 mins
• Category: Side Dish
• Cuisine: Tamilnadu

For the chutney

• 1/3 cup peanuts
• 2 dried red chillies (use more for a spicy chutney)
• 1/2 teaspoon tamarind paste
• 2 tablespoon fresh shredded coconut
• 1/2 teaspoon salt
• 1/2 teaspoon jaggery
• 1/4 teaspoon hing

For the tempering

• 1/2 teaspoon of sesame oil (gingely oil)
• 1/4 teaspoon of mustards seeds
• 1 sprig curry leaves

For the chutney

1. Dry roast the peanuts and dry red chillies until golden.
2. Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
3. Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste.

For tempering

1. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 mins
• Cook Time: 5 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/peanut-coconut-chutney-recipe/

Easy Recipe for tomato dal with garlic and spices. Perfect accompaniment for lunch with rice. The flavor of roasted garlic is so aromatic and delicious in this recipe. With step by step pictures.

Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.

Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and cumin seeds. Add in the chopped garlic and curry leaves. Fry on a low flame till the garlic is well roasted and brown on the edges.

Add in the chopped onions. If you want a spicy dal, add in a few green chillies at this stage. Fry till the onions are soft and slightly brown in colour. It will take around 5 minutes of sauteing.

Add in the salt, turmeric powder, sambar powder, coriander powder and hing (asafoetida). Saute for a few seconds. Do not fry for long as the masalas might burn.

Add in the tomatoes and half a cup of water. Fry till the tomatoes are soft and juiced down.

Add in the cooked dal to the pan. If the dal is very thick, add little water to dilute the curry. Simmer the curry for two minutes. Switch off the flame and garnish with coriander leaves.

Serve hot with rice.

• 1/2 cup toor dal
• 1 teaspoon sesame oil (gingely oil)
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 10 cloves garlic, chopped
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chillies, sliced
• 3/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon sambar powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon hing (asafoetida)
• 2 ripe tomatoes, chopped
• 2 sprigs coriander leaves, chopped

1. Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.
2. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and cumin seeds. Add in the chopped garlic and curry leaves. Fry on a low flame till the garlic is well roasted and brown on the edges.
3. Add in the chopped onions and green chillies. Fry till the onions are soft and slightly brown in colour. It will take around 5 minutes of sauteing.
4. Add in the salt, turmeric powder, sambar powder, coriander powder and hing (asafoetida). Saute for a few seconds. Do not fry for long as the masalas might burn.
5. Add in the tomatoes and half a cup of water. Fry till the tomatoes are soft and juiced down.
6. Add in the cooked dal to the pan. If the dal is very thick, add little water to dilute the curry. Simmer the curry for two minutes. Switch off the flame and garnish with coriander leaves.
7. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian