This is my version of Peanut Chutney where I have used only 4 main ingredients. This easy to make chutney tastes awesome and can be a great substitute for routine coconut chutneys we make with idli, dosa and wada. This Peanut coconut chutney tastes good with chapathi, pesrattu, akki rotti, paratha and roti as well. Peanut coconut chutney can be done in jiffy if you have peanuts and coconuts at home.
This chutney recipe is based on the chutneys I have tasted in various restaurants. Peanuts are rich in energy, lowers bad cholesterol, prevents heart diseases and have various other health benefits. Hence using them in our day to day cooking like chutney is the best way to provide nutrition to our body.
Preparation time: 10 mins Cooking time: 5 mins Author: Anusha Acharya Recipe Type: Chutney Cuisine: South Indian Serving : 2 1 Cup = 250 ml
Shenga/Moongphalee/Peanuts/Groundnuts – ¼ cup
Thenginkaayi thuri/ Kisa huwa naariyal/Grated coconut – ½ cup
Hasi mensinkaayi/Hari mirchi/Green chillies – 1 or 2 based on your taste
Bellulli/Lahasun/Garlic – 1 or 2 cloves(I have used one big clove)
Neeru/Paani/Water – As required
Uppu/Namak/Salt – As required
Enne/Thel/Oil – ½ tspn
Uddin bele/Urad dal/Split black gram – ¼ tspn
Saasve/Sarson ke beej/Mustard seeds – ¼ tspn
Karibev soppu/Karee Patte/ Curry leaves – 8 to 10 leaves
Step 1: Dry roast peanut in medium flame until its color changes and the nice aroma of peanut starts coming. Keep this aside to cool.
Step 2: Meanwhile grate the coconut required, peel garlic, wash and cut green chillies and wash curry leaves when peanut cools down.
Step 1: Add peanuts, coconut, garlic, green chillies and required amount of salt and water into a blender and blend the mixture. The consistency should not be too coarse or too smooth, it should be in between.
Step 2: Transfer the ground chutney into a container and temper it with the tempering ingredients.
- Do not over roast peanuts since this will make the chutney taste bitter.
- If you are using frozen coconut, then use warm water while grinding chutney.
- I have not added tamarind in this chutney since most of the times we will have it with idlis and dosas which are fermented and are already sour. If you want your chutney to be sour, about ½ tspn of tamarind can be soaked and added while grinding.
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Happy and Healthy Cooking!!!!!