Peanut Coconut chutney recipe | Hotel style chutney
Peanut Coconut chutney recipe is very easy to make with easily available ingredients in your pantry. It is a popular breakfast chutney from the Andhra cuisine. The chutney is one of the side dishes for South Indian breakfast items like idli, dosa, uttapam, vadas, paniyaram, or even poori.
If you are new to chutneys, it is a widely popular spicy or savory condiment or a dip in South India and breakfast is incomplete without chutney as an accompaniment.
South Indians have a knack for preparing chutneys using any of the following ingredients or their combinations – vegetables, nuts, lentils, herbs, fruits, and coconut. The list is endless. The chutney is served as a side dish with breakfast items, rice and ghee, or evening snacks.
Some chutneys are made by cooking the key ingredients first, while others are blended raw with fresh herbs and Indian spices.
I’ve already shared Fried Gram chutney and Peanut chutney separately in my blog. Peanut Coconut chutney is another addition to the delicious chutney collection.
What is Peanut Coconut chutney?
As the name suggests, the chutney is primarily made with peanuts, and coconut, along with a few basic spices. It is also called palli (peanuts) kobari (coconut) chutney in Andhra.
The chutney is also served as an accompaniment to deep-fried street food snacks like masala vada, mirchi vada, bonda, punugulu, or even samosa.
I have grown up eating the basic versions of coconut chutney, peanut chutney, and fried gram chutney. Being a South Indian, I have seen my mom whip up chutneys in a jiffy. Now, I follow her food steps, LOL!!!
After relocating to Hyderabad, I have visited many popular spots to enjoy a hearty South Indian breakfast. I noticed that no two hotels in the city prepare/serve their chutneys the same way. Some are thick, semi-thick, or runny consistency.
The first time I had the Peanut Coconut chutney was at Chutneys restaurant in Hyderabad.
This iconic restaurant in the city is known for serving lip-smacking dishes such as Guntur Idli, Babai Idli, Uthappams (4 varieties), MLA Pesarattu, 70MM Dosa, piping hot Vadas, and Ghee Karam Dosa.
True to its name, the USP is the 6 different varieties of chutneys, which they serve unlimited – Peanut Coconut chutney, Putnal (fried gram) chutney, pure coconut sweet chutney, spicy ginger chutney, sweet and spicy ginger chutney, and tomato and corn chutney. These chutneys will leave you licking your fingers.
I instantly fell in love with the colorful and medium-thick chutneys, each one has its own distinct flavor. Although a little pricey, Chutneys restaurant is a must-visit to truly experience one of the best South Indian breakfasts in Hyderabad.
About Peanut Coconut chutney recipe
This traditional Andhra style chutney is made by blending fresh coconut, fried/roasted peanuts, with spicy green chilies, cumin, ginger, and salt. Later the ground chutney is tempered with oil, mustard seeds, cumin, lentils, dried red chilies, curry leaves, and asafoetida.
The Peanut Coconut chutney is inspired by the super delicious chutneys served at Chutneys restaurant. With coconut twist in the chutney, you are in for a treat. Can say a variation of coconut chutney but better in taste.
The chutney is a refreshing change from the white coconut chutney.
The best part of the Peanut Coconut chutney recipe is that you can alter the quantity of the ingredients. You can adjust the ratio of peanut and coconut as per your personal or family’s taste preference. To be honest, I do not measure or follow a standard recipe.
Later, the chutney is topped with a tadka (tempering).
Tadka is a quintessential part of the chutneys. It enhances the aroma and elevates the taste to the next level. Also, the ingredients add a crunch to every bite.
Reasons to make
Traditional and authentic recipe.
Peanut coconut chutney has a tangy, savory, spicy, and mildly sweet taste.
Can be made within 15-20 minutes.
Turns the boring idly or upma dish into a delicacy.
Peanut gives a nutty, creamy, and thickness to the chutney.
The chutney makes up for the absence of sambar.
Make your breakfast, appetizer, or snacks extra special.
Beginner & bachelor-friendly recipe if you have a mixer or blender.
Pairs well with tea-time snacks.
The peanut coconut chutney recipe just needs a handful of ingredients and they are easily available at local Indian grocery stores.
Peanuts: Use fresh and good quality. It gives the body to the chutney and prevents the chutney from getting watery.
Coconut: For the authentic taste, use fresh coconut. You can use desiccated coconut, but the taste will be different. If using frozen coconut, you can soak it in hot water, microwave it for a few seconds, or saute it in the pan until warm.
Green chilies: They are used to add spice to the chutney. The spiciness of the chutney will depend on the amount and type of green chilies. Adjust the number of green chilies as per your taste.
Cumin seeds: The seeds add an earthy flavor. Add it in the mentioned quantity, else it will overpower the taste of chutney.
Ginger: It adds a sharp flavor to the chutney.
Tamarind: An important ingredient in any chutney. It adds tanginess to the chutney.
You can substitute with lemon juice.
Salt as needed.
Tempering: oil, lentils (white urad dal and chana dal), mustard seeds, cumin seeds, dry red chilies, curry leaves, and asafoetida (hing).
Grate or chop coconut into small pieces for easy grinding and smooth texture.
If you are a beginner, be careful while adding curry leaves as the oil may splatter.
Make slits in the chilies or split them in half before roasting or frying to prevent the sudden sputtering. You can cover the pan to prevent skin burns.
Depending on the frying of the peanuts, the color of the chutney will vary.
Fry the peanuts till they are light golden in color. If the peanuts are fried to dark golden color, the chutney might have a burnt taste. If they are not roasted properly, the chutney will have the raw taste of the peanuts.
How to make Peanut Coconut chutney?
Heat oil in a pan over medium flame and add peanuts. Stirring often, fry the peanuts until they turn light brown. Transfer them to a plate.
In the same oil, add green chilies and saute until chilies are blistered. Add them to the plate of fried peanuts. Allow them to cool.
Add chopped coconut pieces, cumin seeds, a small piece of ginger, salt, and soaked tamarind.
Without adding water, grind coarse.
Add water a little at a time and grind till it becomes smooth.
Taste for seasoning (salt). Add if needed and mix well.
Reheat the oil. When it becomes hot, add lentils (urad dal and chana dal), mustard seeds, and cumin. Allow the mustard seeds to crackle and lentils to turn a light golden color. Add dry red chilly and curry leaves. Stir and fry till leaves are crisp. Add asafoetida and mix well. Turn off the flame and add the tempering to the ground chutney.
Peanut Coconut chutney is ready. Serve immediately with your breakfast item.
What do you eat peanut coconut chutney with?
The chutney is served with Southern Indian breakfast items like idli, dosa, vadas, uttapam, paniyaram, rava dosa, upma, pongal, semiya upma, adai, etc along with sambar.
It also pairs well with evening snack items like masala vada, pungulu, mirchi bhaji, samosa, batata vada, aloo bhajiya/pakora, bread pakoda, etc
You can keep this peanut coconut chutney in an air-tight container and store it in the refrigerator for 2-3 days. Before serving, take out refrigerated chutney 20-30 minutes before and let it come to room temperature. If the consistency is thick, add little water and mix well.
You can even freeze the chutney for a month. I would suggest grinding the chutney to a thick consistency and storing it without the tadka. Use a freezer-friendly container/bag and divide it into single portions before freezing. Thaw it for a couple of hours on the kitchen counter and add the fresh seasoning just before serving.
Roasted gram for an extra creamy and nutty chutney.
Add coriander leaves. It adds bits of green color and freshness to the chutney. Coriander is also rich in anti-oxidant.
Roasted red chilies: For a vibrant orang-ish hue, you can add whole Kashmiri chilies or Byadagi chilies, or just add a heaped teaspoon of Kashmiri chili powder.
Add 1-2 garlic cloves in place of ginger for a different flavor. You can also add both to enhance the taste.
If you’ve tried this Hotel style Peanut Coconut chutney recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
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Peanut Coconut chutney recipe | Hotel style chutney
- 2 tbsp Oil
- 1/2 cup Coconut
- 1/4 cup Peanuts
- 7-9 Green chilies (adjust as per your taste)
- 1/2 inch Ginger
- 1/4 tsp Cumin (jeera)
- lemon size Tamarind (soak in hot water)
- Salt to taste
- 1/2 tsp Split white lentils (urad dal)
- 1/2 tsp Split bengal gram (chana dal)
- 1/2 tsp mustard seeds
- 1/4 tsp cumin
- 2-3 dry red chilly
- 6-8 curry leaves
- a pinch asafoetida (hing)
- Heat oil in a pan over medium flame and add peanuts. Stirring often, fry the peanuts until they turn light brown. Transfer them to a plate.
- In the same oil, add green chilies and saute until chilies are blistered. Add them to the plate of fried peanuts. Allow them to cool.
- In a mixie jar, add fried peanuts, green chilies, chopped coconut pieces, cumin seeds, a small piece of ginger, salt, and soaked tamarind.
- Without adding water, grind coarse. Add water a little at a time and grind till it becomes smooth.
- Taste for seasoning (salt) and add if needed.
Talimpu or Tempering
- Reheat the oil. When it becomes hot, add lentils (urad dal and chana dal), mustard seeds, and cumin. Allow the mustard seeds to crackle and lentils to turn a light golden color.
- Add dry red chilly and curry leaves. Stir and fry till leaves are crisp. Add asafoetida and mix well.
- Turn off the flame and add the tempering to the ground chutney.
- Peanut coconut chutney is ready. Serve immediately with your breakfast or snack item.
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