Peanut Coconut Chutney Recipe for Idli & Dosa
Peanut Coconut Chutney is one of the tasty chutnies belonging to South Indian cuisine, prepared with fresh coconut, roasted peanuts, roasted gram dal, and spices. It is especially popular for its creamy smooth texture and nutty flavor. This recipe is easy to make, but the way it is presented here makes it amiable to learn, along with tips and a video.
About Peanut Coconut Chutney Recipe
Peanut Coconut Chutney Recipe This is one of the most flavorsome South Indian chutneys that seems to pump a flavor into many other preparations. This is a mixture of grated coconut, roasted peanuts, spices, and herbs mixed together. The smooth consistency and nutty taste of this chutney make it flexible enough to complement wide ranges of Indian dishes.
Serve
Coconut Peanut Chutney is an all-purpose accompaniment for dosa, idli, vada, uttapam, and even rice. Serve this as an accompaniment to your meal or make the flavors in that dish richer by having it as a side.
This can also be smeared as a sandwich spread, wraps, or even as a dipping sauce for your snacks.
Variations:
Some other ingredients are that you use dry red chilies instead of green chilies for another type of spiciness.
Adjust the proportion of coconut and peanuts according to your taste.
Add small amounts of jaggery or grated carrots for sweetness.
Here are a few finger-licking recipes:
Tomato Chutney and
How to make peanut coconut chutney recipe:
1. Heat 2 tbsp. oil in a pan and add green chilies. Roast for a while and once they are fried, transfer to another bowl.
2. In remaining oil put peanuts and roast for a while, once they turn crisp transfer to another plate.
3. Put fresh coconut in a mixer bowl, add fried green chiles, cumin seeds and garlic cloves.
4. Add crystal salt and 2 tbsp. curry leaves. Close the lid and grind coarsely.
5. Put roasted peanuts and roasted gram dal. Once they are coarsely ground add little water to get soft paste. Transfer to another bowl.
6. Heat oil in a tadka pan, add chana dal, moong dal and mustard seeds.
7. Add dry red chilies, 3 tbsp. curry leaves and asafetida (Hing). Put this tadka in coconut peanut chutney recipe and mix well.
Watch the peanut coconut chutney recipe video on YouTube.
Pro-Tips:
Fresh ingredients: Use fresh ingredients, especially grated coconut and peanuts. Freshness is going to contribute to the best flavor and texture of your chutney.
Roasting Peanuts: Roast those peanuts so that they get evenly golden brown. Over-roasting can give you a bitter taste. Cool them before using them so that you have a smooth blend.
Spice Level: Spiciness can be adjusted with varied green chilies. The number of chilies used may be a matter simply of personal preference on the level of spiciness. If you are easily offended by extreme hotness, you can remove the seeds from the chilies.
Balancing of taste: The earthy nutty flavor of peanuts will be married with the sweetness of coconut, and to that, the tanginess will be added by the tamarind or lemon juice. Taste the chutney and add salt, tamarind, or lemon juice accordingly.
Temper the Chutney: Season the chutney by adding to it with good heating of the oil while mustard seeds are added. After the mustard seeds start popping, then urad dal and curry leaves can be added. This makes the chutney too more tasty.
Texture and Consistency: Mix the ingredients with water in it such that the consistency is creamy though not too runny. Chutney should smear well on a spoon and should not fall at the bottom too fast.
Blender or Grinder: Blend the mixture in an excellent blender or grinder. If necessary, add a little water and blend at intervals.
Optional Ingredients: You can give it a flavoring preference by having a small piece of ginger to freshness or a clove of garlic to add more depth to it. Some versions also add a few roasted cumin seeds to give it a more aromatic character.
Fresh Curry Leaves: Curry leaves not only enhance the flavour but also give nice aroma so they are the quintessence of South Indian flavors. They do add a panache to the tempering while making the chutney.
Add herbs: If you want, you can add chopped coriander leaves to the chutney after blending. They are a freshness factor.
Consistency adjustment before serving: If your chutney becomes thick while you are away for some time, you can add a little water and blend just before serving it according to your requirement.
Serving Temperature Serving: Serve Coconut Peanut Chutney at room temperature, or chill it very lightly in case you prefer.
Peanut Coconut Chutney Recipe Card
Peanut Coconut Chutney Recipe is apopular South Indian condiment made by blending fresh coconut, roasted peanuts,roasted gram dal and spices.
Ingredients
- Coconut – 1 cup
- Peanut – 1 cup
- Roasted gram dal/ putnalu – ½ cup
- Oil – 6 tbsp.
- Green chilies – ½ cup
- Cumin seeds – 1 tbsp.
- Garlic cloves – 8 No.
- Crystal Salt – 1 tbsp.
- Curry leaves – 5 tbsp.
- Water – required
- Chana dal – ½ tbsp.
- Moong dal – ½ tbsp.
- Mustard seeds – ½ tbsp.
- Dry red chilies – 2 No.
Instructions
- Heat 2 tablespoons oil in a skillet and add green chilies. Roast for a few minutes, then transfer to another bowl.
- In the remaining oil, toast the peanuts until crisp, then transfer to a separate plate.
- In a mixing dish, combine fresh coconut, fried green chiles, cumin seeds, and garlic cloves.
- Season with crystal salt and 2 tablespoons curry leaves. Close the cover and coarsely grind.
- Add the roasted peanuts and gramme dal. Once coarsely mashed, add a little water to make a soft paste. Transfer to a different bowl.
- In a tadka pan, heat the oil and add the chana dal, moong dal, and mustardseeds.
- Stir in the dry red chilies, curry leaves, and asafetida (Hing). Mix this tadka into the coconut peanut chutney mixture.
Recipe Video
FAQ:
What is Coconut Peanut Chutney?
Coconut Peanut Chutney is an Indian South condiment obtained by grinding grated coconut together with roasted peanuts, spices, and herbs. This chutney is completely flavourous and very creamy; hence it has been relished with so many Indian dishes.
What do I serve the Coconut Peanut Chutney with?
Ah, this Coconut Peanut Chutney is simply a great accompaniment that can be prepared side-by-side with some of the South Indian specialties like dosa, idli, vada, uttapam, even piquant steaming hot rice. Good for crudités or sandwich spread.
How to reduce spiciness of the chutney?
Green chilies make the chutney spicy. To reduce hotness, you can add more or fewer chilies, and also remove seeds from it to have a less hot dish.
How to make head for preparation?
Serve fresh, or make Coconut Peanut Chutney ahead of time and refrigerate for a few hours. Just keep in mind that this would be intensifying the flavors.
How to make less spicy this chutney?
You can reduce green chilies or possibly use those chili varieties that are not spicy.
Can other spices be added to give additional flavour?
Of course, one can fiddle with this original dish in terms of adding more spices-whether it is green chilies, roasted peanuts and coconut, or just roasted cumin seeds or a pinch of asafoetida for extra flavors.
How to temper Coconut Peanut Chutney?
Temper along with the oil that contains it, mustard seeds, leaving it to splutter and adding urad dal along with its curry leaves. Mix all together well after tempering those with that mixture over the chutney.
Shredded fruits or veggies can also be incorporated into the chutney very easily. Of course. Now, while Coconut Peanut Chutney, obviously, contains coconut and peanuts, you may add shredded carrots to your chutney-and chunks of mango as well as other fruits-to add even more nutritional value and flavor.
How long can Coconut Peanut Chutney be preserved?
One can store Coconut Peanut Chutney in the refrigerator for a couple of days. Of course, the best would be when it is fresh so you may get the proper taste and texture.
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