Spicy Peanut Chutney with Coconut is a yummy dip to serve with idly, dosa or rotis. This vegan Indian chutney is gluten free too and makes an excellent condiment to mix with rice as well. It’s delicious and packs a punch with flavour. Find step-by-step pics to make this simple yet flavourful chutney.
Peanut Lovers Unite!
Peanuts are our favourite nuts to munch on at home. They are inexpensive, nutritious and very wholesome. We add them to our chutnies, curries, rice dishes, salads, soups like Laksa and dry Indian stir fries.
The Peanut Chutney in my blog already gets so much love; it is one of those recipes that gets a lot of page views. A friend loves it so much that she says she has it even with biriyani!
It’s a chutney like no other and very flavourful. However, it doesn’t call for coconut in the recipe unlike this recipe. It is unique and yummy in its own way and a good one to keep in your recipe arsenal for those times when you want more than just coconut chutney or sambhar.
Coconut Twist in the Chutney
If you are anything like me and love these nuts as much as I do, you are in for a treat with Spicy Peanut Chutney with Coconut. This is coconut chutney but better.
Let me start by saying that I am not staking claim on the chutney recipe idea. It’s been in existence for ever! If you have ever had breakfast/tiffin at Andhra restaurants or have friends from Andhra Pradesh or Telangana, there is a good chance you have tasted a spicy peanut chutney with hints of coconut in it.
This is my version of the Andhra style peanut chutney and I can tell you I make it very often at home. We love it a lot! It is a refreshing change from the Classic Coconut Chutney.
Peanuts and coconut when combined with the kick of garlic and spicy chillies makes this a cracker of a chutney. *insert chef’s kiss*
Mop up this chutney with dosai or idly (my absolute favourite combo) or if you’re like my husband you will enjoy mixing a generous spoonful of this chutney with rice and ghee.
- Garlic renders the chutney a nice flavour and aroma. Skip it if you don’t enjoy garlic flavour in your chutney.
- We love spicy food at home and the quantity of chillies are based on the preference. Adjust chilli quantities to suit your taste.
- If you have access to pre-roasted peanuts it will save you some time. However, make it a bit nuttier by dry roasting until golden.
- Grind 4 or 5 shallots/sambhar onions/chinna vengayam along with the chutney ingredients for a sharp flavour. I’ve tried it and my family gives it the thumbs up!
- If you don’t have whole Kashmiri chillies or Byadagi chillies, just add a heaped teaspoon of Kashmiri chilli powder to give it that orang-ish hue.
- You could use raw peanuts with skin. However, the colour of the chutney may be different. If you do use peanuts with skin, brown them well on medium flame until you get a dark brown colour but ensure you don’t burn it.
- If you like a tangry flavour, add a teaspoon of tamarind paste or pulp.
This versatile chutney can be served in a few interesting ways:
- Serve the chutney with classic Indian breakfasts like idly, dosa, adai and upma. We love this chutney as an accompaniment for semiya upma.
- The chutney is a delicious condiment for kuzhi paniyarams.
- Plain parathas or rotis taste extra awesome with this nutty chutney.
- Mix hot steamed rice with this chutney with ghee or sesame oil (if you prefer a lighter or vegan option) and serve with chips or appalam for a quick lunch option.
- This chutney can double up as a savoury and spicy nut butter for your sandwiches or toasts.
- Whole Kashmiri/bydagi chillies are merely to give that nice colour. Skip if you are not too fussed about the colour.
Check out some more chutney recipes
- Skinless peanuts – 200g
- Oil – 1 ½ tsp
- Grated coconut (fresh or frozen) – ½ cup tightly packed
- Kashmiri chillies whole or Byadagi chillies – 4
- Dried red chillies – 5 to 6
- Garlic (optional) – 2 cloves
- Salt – To Taste
- Heat oil in a pan.
- Toss in the peanuts and dried red chillies, roast them in medium flame until golden brown.
- Let it cool.
- Add the roasted peanuts and dried red chillies, whole Kashmiri chillies, coconut, garlic cloves and required salt.
- Grind into a smooth mixture using small amounts of water.
- Transfer to a clean bowl and set aside.
- Optionally, let’s make the tempering.
- In a small pan, heat oil.
- Add mustard seeds and let it crackle.
- Toss in the curry leaves.
- Fry for a few seconds in medium heat.
- Add the dried red chillies and let it brown slightly.
- Turn off the flame and pour the tempering over the chutney.
- Serve idli, dosa or rotis with the Spicy Peanut Coconut Chutney
Step-by-Step Photo Instructions