Peanut Coconut Chutney, Side dish for idli dosa

Peanut chutney recipe, also called வேர்க்கடலை சட்னி in Tamil, with coconut and green chili, with a video and step-by-step pictures. Those who closely follow Jeyashri’s kitchen can relate to my love for peanuts. I add peanuts to Aviyal and Bisibelabath too. I have posted 3 varieties of peanut chutneys. Peanut coconut chutney was on my to-do list from last year. This time, when I was thinking about making it, I saw Ramya’s post on Instagram and was too tempted to make it right away. The idea of adding shallots |chinna vegayam in the tempering tempted me so much. I used to do this for coconut chutney and mentioned it in that post, too. Do try this easy and yummy peanut coconut chutney and enjoy your idli | dosa | kuzhi paniyaram.
Also check out

• Mint coriander peanut chutney
• Tomato peanut chutney
• Peanut chutney without coconut

 

 

 

 

 

Method :

 

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Method with step by step pictures :

• In a pan add 2 tsp oil and add in the peanuts and green chili.
• Saute till the peanuts are cooked.
• Green chili can be added raw but sauting them in oil gives a nice flavour to the chutney.
• You can replace it with red chili too.
• In the same pan add oil and mustard seeds, red chili.
• Once mustard splutters add the sliced onions(if adding)
• Cook till the onions become translucent.

• Switch off and keep it.
• In a mixie add the roasted peanuts, chili, 1/2 cup coconut and salt.
• Grind into a fine paste.
• Add water while grinding.

• This peanut coconut chutney will take lot of water while we are grinding. I added 1.5 cups of water while grinding the chutney.
• Transfer it to a bowl..
• Add the onion mixture to the chutney.
• The crunchiness of the onions in the chutney enhances the taste.
• Serve with idli or dosa or paniyaram.

Notes:

1. A clove of garlic can be added to the chutney while grinding it.
2. Green chilis can be replaced with red chili.
3. Raw peanuts can be ground along with their skin, no need to remove the skin for making the peanut coconut chutney.