Coconut Peanut Coriander Chutney.
Coconut chutney is a classic South Indian condiment. This one is relished as a side with a lot of breakfast dishes and snacks. My favourite one being with dosas and idlis. Over the years, there are a lot of versions of this classic chutney have come up based on personal preferences.
I am today writing the recipe for my favourite chutney here, which is so simple to make and super quick too.
How to make the chutney?
Use either fresh or frozen grated coconut for this. Roast a few peanuts and cool them. Mix in coconut, peanuts, coriander leaves, salt, and green chillies and garlic and grind them along with water as per the desired consistency. Temper it by heating a little coconut oil or groundnut oil, sizzle mustard seeds in it, a few curry leaves and dried red chilli. Pour in over the chutney and mix well. Exact measurements and process is in the recipe card below.
How to store it?
This chutney is best when consumed within 4-5 hours of making it. But it could be stored in the refrigerator for upto two days in an airtight container. I usually like to temper it again to get it back to its fresh state if consuming later.
What do you eat it with?
You could eat this with dosa, idli, uttapam, vada, pongal, appe, bonda and more. I also eat it with poha (that’s how it used to be served in my office cafeteria in Pune) and I am not complaining :).
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Coconut peanut coriander chutney
- 1/2 Cup Grated coconut
- 1/4 Cup Coriander leaves
- 3 Tbsp Roasted peanuts
- 2 Pcs Green chillies
- 2-3 Cloves Roasted garlic cloves
- Salt to taste
- 1/3 Cup Water
- 2 Tsp Groundnut oil or coconut oil
- 1 Tsp Mustard seeds
- 6-7 Pcs Curry leaves
- 1 Pc Dry red chilli
- Dry roast peanuts and garlic.
- Mix in all the ingredients and blend it to desired consistency.
- For tempering - heat oil in a termpering pan, add mustard seeds and let it crackle. Add red chilli and curry leaves. Sauté for a few seconds.
- Pour the tempering over the chutney and mix it well.Enjoy!!!