Peanut Coconut Chutney


I don’t really enjoy writing about myself. But I do like peanut coconut chutney which is a strange thing to know about me unless you’re my real-life best friend or something. I’m going to be working on this website a lot more, focusing on SEO and web design, so stay tuned for some updates.



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 quite flexible recipe ,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 chutney but if they are not in your pantry then you can use the fresh green chilies instead.just the colour will be slight different but taste awesome both ways.

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.

peanut coconut chutney

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


  • 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.


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).
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.


This curry leaves, peanut, and coconut chutney is a unique mix of creamy nuttiness, spicy tempering, and fresh curry leaves flavors. It is a perfect side to a dosa, idli, or any South Indian breakfast but I wouldn’t limit it to just that!  

curry leaves peanut and coconut chutney, South Indian coconut chutney, peanut chutney

Peanuts give a distinct nuttiness to the chutney, coconut makes it creamy, and curry leaves add in a lot of fresh aroma and flavor. I also love the spicy tempering on top. Oil tempered with dried red chillies, urad dal, curry leaves, and mustard seeds adds in a crunch as well as mild heat. 

Recently I was craving for some South Indian breakfast. While I love my granola, and oatmeal, and paratha, today I wanted an uttapam or a dosa. Just a couple of days ago, I had bought a packet of uttapam batter so it had been on my mind since then. Uttapam is a thick rice and lentil pancake. The batter is similar to idli batter.

Finally the wish was realized today morning and we all had a breakfast of crispy onion-tomato uttapam with fresh curry leaves, peanut and coconut chutney.  Mmmmmmm….. Absolutely delicious and absolute bliss :-). 

South Indian breakfast, peanut and coconut chutney
A simple South Indian breakfast of Onion tomato Uttapam with peanut and coconut chutney


The world of Indian Chutneys is diverse and versatile. Across different cuisines of India, there is a chutney of almost every ingredient from fresh herbs, to fruits, to vegetables, to dried fruits and nuts, to even just spices! And they cover all the taste profiles — sweet, sour, spicy, bitter, and salty.  

Some are more common than others. For example, in a North Indian kitchen some variation of coriander chutney is most common and in a South Indian kitchen some variation of coconut chutney is most common. 

My roommate in IIT was from Kerala. She moved to US after college and when I asked how is she finding it there. Her one response was, “As long as they have freshly grated coconut in the Indian stores, I’m well.” 🙂 That’s how much coconut is integral to South Indian cuisine!


Using peanuts in coconut chutney is very unique to Karnataka’s Udupi cuisine. This chutney used to be my everyday breakfast accompaniment in Bangalore. It was usually a plate of idlis or vadas or a dosa with peanut-coconut chutney on the side at a small eatery just opposite our home. Plus one filter coffee. Life was simple.

Curry leaves, peanut and coconut chutney

This curry leaves, peanut, and coconut chutney is a unique mix of creamy nuttiness, spicy tempering, and fresh curry leaves flavors. It is a perfect side to a dosa, idli, or any South Indian breakfast but I wouldn’t limit it to just that! 

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Breakfast, Chutney

Cuisine: Gluten-free, Indian, Vegan, Vegetarian

Keyword: coconut, peanut recipe

Servings: 4

Calories: 164kcal

Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)

  • ⅓ cup Fresh Curry Leaves use dried curry leaves if fresh are not available
  • ½ cup Peanuts
  • ¼ cup Grated Coconut fresh or desiccated if fresh is not available
  • 1 inch Ginger peeled and chopped
  • 1 Green Chili chopped
  • 1 tsp Tamarind paste
  • 1 pinch Jaggery powder
  • Salt to taste
  • 1 tsp Vegetable Oil

For tempering

  • 2 tsp Vegetable Oil
  • ½ tsp Mustard Seeds
  • 4-5 Fresh Curry Leaves
  • 2 Dried Red Chilies broken into 2
  • 1 tsp Yellow Urad Dal split and skinned black gram dal


  • Dry roast peanuts on medium heat till they just start to brown. Remove on a wide bowl and once they are cool enough, rub them between your palms to remove the skin.
  • While you wait for the peanuts to cool, heat 1 tsp oil in the same pan. Add curry leaves, ginger, and green chili. Sauté for a couple of minutes and then switch off heat.
  • In a grinder jar, add the roasted (and skin removed) peanuts, grated coconut, roasted curry leaves, ginger, green chili, tamarind, jaggery, salt, and ½ cup water. Grind to a smooth paste. Add more water if required. Remove in a bowl.
  • For the tempering: In a small tempering pan, heat 2 tsp oil. Once the oil is hot, add mustard seeds. When the mustard seeds start to sputter, add dried red chili, urad dal, and curry leaves.
  • When the urad dal just starts to turn brown, add the tempering to the chutney in the bowl and serve immediately with idli, dosa, or uttapam.


  • Nutritional Information is the approximate value for 1 of 4 servings. 
  • Leftover chutney can be stored in an airtight container in the fridge. Use within the week.
  • This chutney easily freezes as well. If you want to freeze the peanut and coconut chutney, don’t temper and freeze it ground chutney. Defrost and temper before use. 

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