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:

Coconut chutney

Coriander chutney

Mint chutney

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.

Comments

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...

Potato coins with cheese dip

Potato coins with cheese dip Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine: Indian...

Torai ki sabji

Torai ki sabji | Turai Masala Torai ( तोरई की सब्जी ) also known as ridge gourd or sponge gourd is a healthy and well known vegetable in India. It is a highly nutritious vegetable. Torai helps to lose weight as it is low in calorie. So you can include this recipe in low carb diet. It has high water content and dietary fibres. It’s a vegan and no onion no garlic recipe. Turai ki sabji is a quick, simple and semi dry sabji recipe. To make turai masala, turai are peeled, chopped and cooked with spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in pressure cooker or in instant pot. It is easily available in the market during summer season. It can be part of your lunch or dinner. It is served with roti or chapatti. If your kids don’t like torai, make it in this way. They will like it surely. Course: Main Course Cuisine: Indian Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 Ingredients: 500 gm. Tora...

Panchratna Dal | Panchmel Dal Recipe | Rajasthani Dal

Panchratna Dal (पंचरतन दाल) is a delicious and healthy dal recipe of Rajasthani cuisine. It is prepared by mixing five types of lentils (dal) like arhar dal, chana dal, moong dal, masoor dal and urad dal. This is a simple, nutritious and healthy dal. It has the nutritions and goodness of five lentils. This dal is one of the good sources of protein for vegetarians. As lentils are used in split form, this panchratna dal is a quick recipe and can be cooked within minutes. Nowadays you can easily purchase the combination of 5 lentils from grocery stores. There are so many variations of dal. Every region in India has its own method to cook dal. Some people cook with onion and garlic. Some prefer to add only tomatoes or some people prepare dal with just simple tempering of heeng jeera. When vegetables and a special type of masala is added, then it is known as sambhar . So you can give the variation which you prefer. The flavour of spices and assorted dal both make this dish delightful. ...

Restro Recipe

Search This Blog

Potato coins with cheese dip