Coconut-Peanut Chutney

Coconut Peanut Chutney

Coconut Peanut chutney goes very well with Medu wada, Idli and Dosa.


  • Grated Coconut: 1/2 Cup
  • Peanuts: 1/2 Cup (Salted and Roasted)
  • Green Chilies: 3-4
  • Garlic cloves: 2(optional)
  • Grated Ginger: 1 tsp
  • Salt: To Taste
  • Red chili powder: 1/2 tsp
  •  Tamarind: 1/2 tsp

For Tempering/Tadka

  • Oil: 1/2 tsp
  • Mustard Seeds: 1/2 tsp
  • Curry Leaves: 4 to 5


In a blender add roasted peanuts (Note: If using raw peanuts, Dry roast peanuts and allow to cool, remove the skin), coconut, salt, ginger, green chilies, chili powder, garlic and tamarind with some water and grind into a smooth paste and transfer to a bowl.

Heat oil in a small pan, add mustard seeds and allow to crackle. Add curry leaves. Pour tempering over chutney, give a quick mix.



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