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Potato coins with cheese dip

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Green Coconut and Peanut Chutney

Green Coconut and peanut chutney (हरी नारियल और मूँगफली की चटनी) is a thick, delicious and very popular chutney from South Indian cuisine. This chutney is perfect for idli and dosa. As name suggests, this chutney is made with grated coconut and roasted peanuts. It gets its green colour from green coriander leaves. There is nothing much and it is a simple recipe. It takes just 10 minutes.

To make this green coconut and peanut chutney, we need three main ingredients green coriander, coconut and peanut. This is mildly spiced and has the flavor of garlic. We North Indians mostly make coconut chutney with chana dal but try this coconut peanut chutney as this is smooth and a perfect accompaniment. It is a quite flexible recipe, you can adjust the ratio of peanuts and coconut according to your preference and availability. There is no need to remove the skin from the roasted peanuts so it is easy to prepare and you can make in a jiffy. Later a tempering is poured which enhances the taste of this chutney even more.

This green coconut and peanut chutney goes well with idli, dosa, vada and uttapam. Even you can take this with poha, upma and dhokla. 

Other chutneys that I have shared earlier:

Cuisine:   South Indian
Course:   Chutney
Prep. Time:   10 minutes
Cooking Time:   2 minutes
Serving:   4

Ingredients:

1 cup grated Coconut (fresh or desiccated)
½ cup peanuts (moongfali)
Some green coriander leaves (hara dhaniya)
2 Green Chillies
2 Garlic cloves
Salt

For Tempering-

½ tsp. Mustard Seeds or rai
4-5 Curry Leaves
1 teaspoon Oil

Instructions:

Dry roast the peanuts on medium heat. Transfer to a plate. Keep aside to cool down.
Wash and chop coriander leaves.
Take all ingredients grated coconut, peanut, coriander leaves, green chilli, garlic and salt in a grinder.
First grind with adding ½ cup water. Later if required, add water to make a smooth chutney and according to consistency.
Transfer the chutney into a bowl.

Tempering-

In a tadka pan, heat oil on low to medium flame. Add rai and let them begin to crackle. Now add curry leaves. When leaves become crispy, pour immediately on the chutney.
Enjoy the chutney with your favourite dish.

Tips:

  • You can add some tamarind pulp to make it tangy.
  • Increase or decrease amount of green chilli as per your spice level. You may use dried red chilli in place of green chilli.
  • You may use coconut fresh or desiccated.
  • You may skip garlic.
  • You can skip the coconut for a green peanut chutney.
  • Change ratio of peanuts and coconut according to your reference and availability.
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