Peanut Coconut Chutney -a delicious healthy dip of peanuts and fresh coconut
Peanut coconut chutney is a very popular chutney from Southern India. It is served with most of the tiffin items and as a side dish with your main course. This chutney is very easy to make with the readily available ingredients in your pantry. It is a pretty flexible recipe as you can adjust the ratio of peanuts and coconut according to your preference and availability.
The peanuts and the red chilies are roasted before adding in the Peanut coconut chutney. There is no need to remove the skin from the roasted peanuts as it adds the fiber and gives a nice colour to the chutney. for a quicker version you can use roasted peanuts instead of using raw and then roasting them.
Traditionally whole red chilies are added in the peanut coconut chutney but if they are not in your pantry then you can use the fresh green chilies instead. The colour will be slightly different but it will taste very good either way.
This peanut coconut chutney goes well with Idli, Dosa, vada, upma , rice or any snack of your choice. Keep it refrigerated for a long shelf life.
How to grind this chutney correctly to avoid the coconut separating out oil
Grind this peanut coconut chutney in pulse mode (grinding for a 2-3 seconds and then stopping and then starting again). As the motor of the grinder heats up, it starts heating the coconut as well, which starts ‘cooking’ it and therefore the coconut starts leaving out its oil and spoiling the peanut coconut chutney.
Health benefits of Coconuts
In Ayurveda, the traditional system of medicine originating in India, coconuts hold a revered status for their numerous health benefits and are considered a valuable food item. Ayurveda recognizes the various components of the coconut, including its flesh, water, and oil, each having unique properties contributing to overall well-being.
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General Reverence:
- Ayurveda highly reveres coconuts for their numerous health benefits and considers them a valuable food item.
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Distinct Components:
- Ayurveda recognizes various components of the coconut, including its flesh, water, and oil, each contributing unique properties to overall well-being.
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Balancing Pitta Dosha:
- Coconuts are cooling and soothing makes them particularly beneficial for balancing Pitta dosha, which associates with heat, inflammation, and digestive issues.
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Digestive Support:
- Ayurveda recommends the easy digestibility of coconut, especially for individuals with weak digestion. Its fiber content supports healthy digestion and regular bowel movements..
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Immune-Boosting Properties:
- Antimicrobial and immune-boosting properties of lauric acid in coconut, make it a favorable choice to support the body’s natural defenses, especially during seasonal changes.
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Skin and Hair Care:
- Ayurveda highly values coconut oil for its skin-nourishing and hair-conditioning properties. People often use it in traditional practices like Abhyanga (oil massage) to promote skin health.
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Balancing Vata Dosha:
- While generally beneficial for all doshas, coconut’s sweet and oily qualities make it particularly nourishing for balancing Vata dosha, associated with dryness and cold.
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Hydration and Rehydration:
- Ayurvedic practitioners recommend coconut water for rehydration, especially during hot seasons or after physical activities, considering it a natural electrolyte-rich beverage.
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Looking for more chutney recipes then do try-
- Ginger chutney
- Red Coconut Chutney
- Amrood Pudina Chutney
- Rajkot Chutney
- Tomato Thokku
- Peanut and Tomato Chutney
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Peanut Coconut Chutney
Ingredients
- 1 cup Peanuts/ Moongphali
- 1/2 cup Fresh coconut grated
- 4 Dried Whole Red Chilies
- small piece Tamarind/ imli lemon size ball
- 1.5 tbsp Ginger/adrak chopped
- To Taste salt
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 chilies
Instructions
- Take around 1/4 cup water and soak the tamarind in it for around 15 minutes. then mash it and take out the pulp.
- Dry roast the peanuts in a pan on low heat till they start shedding there skin. remove from the pan and keep aside.
- In the same pan add 1.5 tsp oil and roast the dried red chilies on low heat till it changes its colour and become darker .remove the chilies and keep aside
- In the mixer jar add the roasted peanuts, tamrind pulp, roasted red chili,fresh coconut,chopped ginger and salt.
- Grind to make a smooth paste,add water to adjust the consistency.
- Take out the prepared chutney in a bowl
- Tadka-Heat a pan and add 1.5 tbsp oil and then add the urad daal,chana daal and the mustard seeds , when it start crackling add hing ,dried red chilies and curry leaves.after few seconds add this tadka over the chutney and mix.
- keep refrigerated for a long shelf life.
- Serving suggestions- goes well with idli,dosa ,vada ,rice or any snack of your choice
Notes
- you can adjust the ratio of peanut and coconut according to your preference and availability.
- Amount of red chili depend on your taste preference.
alkadixit says
during winters oil oozes out when we grind coconut.how to grind it??
Anjana Chaturvedi says
keep pulsing it (grind for a second then stop, then grind then stop) instead of grinding it for a long time in one go. The oil oozes out because the coconut starts heating up (due to machine heating up).