Coconut Chutney with Peanuts

Peanut Coconut Chutney
Jump To Recipe 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.

Peanut Coconut Chutney Steps

 

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

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Serves 4 to 6

Ingredients

Coconut - 1 C Lightly Packed
Peanuts - 4 Tbsp, Whole Skinned
Ginger - 1/2 " piece
Green Chilies - 2 (Optional)
Salt - 1/2 Tsp (To Taste)
Tempering
Oil - 1 Tbsp
Mustard Seeds - 1/2 Tsp
Urad Dal - 1/2 Tsp
Red Chilies - 2 (optional)
Curry Leaves - A few (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.

https://oventales.com/coconut-chutney-with-peanuts/

Here is another  coconut  chutney  recipe that  you might like :

Coconut Peanut Chutney

Red Coconut Chutney

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