Creamy Coconut Chutney With Peanuts

Coconut Chutney with Peanuts

A   thick  and  creamy coconut  chutney with  flavored   with  peanuts

Course Dip
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Syama


  • 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


  • 1 Tbsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Urad Dal
  • 2 Red Chilies Dry - Optional
  • Few Curry Leaves optional


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve.