Coconut Chutney with Peanuts is a thick and creamy chutney. This is the kind of hearty coconut chutney that goes well with most Indian tiffin (light meals) items like poori, dosa , upma etc.. The peanuts makes it extra creamy and nutty. This chutney stays fresh for a few hours and is perfect to pack in lunch boxes or to take along on a picnic. Serve Lemon Rice with Coconut Peanut Chutney for a simple and satisfying vegan meal.
Peanuts or ground nuts as they are commonly known in India, are not a typical crop of my home state – Kerala. It is widely cultivated in other parts of south India, as an important part of the crop rotation cycle. Did you know that peanuts are not nuts at all. It is part of the legume family, just like beans and peas. I hadn’t really give it a thought until I found farmers selling freshly picked peanut bunches – yes they were attached to the roots of the plant.
Not surprisingly peanuts are found in many dishes in South India – including curries and chutneys. It is a good thickener, adding body and sweet nutty flavor to the dishes. It is also are an easy way to add copper, vitamins and protein to the diet. A good source of cost effective vegetarian/vegan protein !!
Sorry , I tend to ramble at times, but let me get back to the subject at hand – Coconut Chutney with Peanuts. As all coconut chutneys this too is best prepared with fresh coconut. Frozen coconut is ok too, but dried or desiccated coconut are not good for this type of chutney. If you only have dried coconut make the chutney powder like the flaxseed chutney powder.
So here is how you make it . Dry roast the peanuts. Peanuts have good amount of oils in them. There is no need to add any extra oil to the pan. Dry roast them over low to medium heat, stirring often to prevent the nuts from burning. Trust me, you can do a better job than I did in the picture. As the nuts get roasted, they turn light brown and start releasing oils. This is your cue to stop.
Cool the peanuts a bit while you are assembling the remaining ingredients. Grind the coconut, peanuts, salt and green chilies (if using) and ginger together in a blender bowl to a fairly smooth paste adding just a little water. A dash of heat from the chilies enhances the nutty taste. But the chutney tastes good even without the chilies, so I leave it up to you. In a small pan heat 1 tablespoon oil and fry the seasonings – mustard , urad dal , curry leaves and red chilies are the typical seasoning spices for this recipe , but at a minimum use mustard seeds.
If needed add more water to the chutney mix to obtain the desired consistency. Taste and adjust salt. Transfer the chutney to a serving bowl. Pour the seasoning oil along with spices on top . Serve immediately or chill for later.
Storage Tips
- This chutney stays fresh for a couple of hours, but if you are panning to use later chill or freeze.
- Take out the refrigerated chutney 10 minutes before using to let it come back to room temperature and give a gentle stir before serving.
- If freezing store without the seasoning. Make the fresh seasoning each time or freeze the seasoning separately and thaw and add just before serving .
- The chutney can be frozen up to a month in advance.
- Divide into single use portions before freezing , and let it thaw in the fridge or under running water and use immediately.
Coconut Chutney with Peanuts
Ingredients
- 1 C Grated Coconut
- 4 Tbsp Peanuts Whole Skinned
- 1/2 Inch Fresh Ginger Root
- 2 Green Chilies Optional - To Taste
- 1/2 Tsp Salt To Taste
Tempering
- 1 Tbsp Oil
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Urad Dal
- 2 Red Chilies Dry - Optional
- Few Curry Leaves optional
Instructions
- Dry roast peanuts in low to medium heat. stir often to prevent the peanuts from burning. Tun off the heat and let cool when the peanuts have lightly browned and is oozing oil.
- Chop the ginger into small pieces and place in a blender bowl along with coconut peanuts green chilies and salt. Grind to a smooth paste adding a few tablespoons of water.
- Heat oil in a small pan. When hot add the mustard seeds, urad dal , red chilies and green chilies. Turn off the heat once the mustard seeds splutter and the urad dal turns brown.
- Add enough water to the chutney to reach desired consistency. Taste and adjust salt. Pour into a serving bowl and garnish with the tempering oil and spices.
- Serve.
Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.
Here is another coconut chutney recipe that you might like :
