Go Back
+ servings
peanut coconut chutney
Print Recipe
4 from 1 vote

Peanut Coconut Chutney

Peanut and coconut chutney - a healthy ,delicious and easy to make dip
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Chutney /Dips
Cuisine: South Indian Cuisine
Keyword: coconut chutney, peanut chutney, peanut coconut chutney
Servings: 2 Cup approx
Author: Anjana Chaturvedi


  • 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


  • 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


  • 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


  • you can adjust the ratio of peanut and coconut according to your preference and availability.
  • Amount of red chili depend on your taste preference.