Coconut Peanut Chutney For Idli Dosa | South Indian White Nariyal Chutney

Jump to Recipe

Coconut peanut chutney is a classic South Indian condiment that pairs best with snacks, and breakfast & is often served as a part of South Indian meals.

This is a vegan, gluten-free, beginner-friendly, no onion no garlic super quick and easy recipe.

About Coconut Chutney With Peanuts

Coconut chutney also called Nariyal Chutney is a classic Indian condiment made with fresh scrapped coconut, roasted peanuts, green chillies, tamarind and ginger.

This chutney is traditionally served with Idli, dosa, medu vada, uttapam and many other South Indian delicacies.

Made out of fresh Coconut pulp that is grounded along with herbs and spices such as green chillies, and ginger and tempered with mustard seeds, dry red chillies, urad dal, and curry leaves.

Fresh coconut works best for making this chutney, but you can also make use of frozen coconut if fresh is not available.

This is such a versatile chutney that it can be easily tweaked and will still taste delightful.

Almost every Indian household makes this coconut chutney at home to serve for breakfast or evening snacks. Every household has its own unique ways.

This coconut chutney can be served plain or with tempering. Tempering adds a nice depth of flavour & texture. This healthy chutney is a wonderful combination of good fats from coconut and protein-rich peanuts.

Normally curd/yogurt is added to this chutney for taste & creamy texture. I have skipped it making it a vegan. If you like, you can add 2 tablespoons of curd / yougurt while blending the coconut.

For making this delicious fresh coconut chutney, roasted chana dal is used to bind the chutney together and also gives a nice texture. However, for this recipe, I totally skipped the chana dal and instead used roasted peanuts.

Personally, I prefer adding peanuts to this chutney with brings out the nice nutty flavour to this chutney.

You can skip roasted peanuts or chana dal and make this chutney only with coconut and it will still taste delicious.

It is best to have this chutney freshly eaten within a few hours of making but in case you want to store then store it in an airtight container for about 2 days, not more than that.

So next time if you are looking out for a fresh, versatile and healthy chutney to accompany your snacks, do try out this white coconut & peanut chutney that is bursting with flavours.

Recipe Video

lngredients

Coconut – To make this coconut chutney, it’s best to use freshly scrapped coconut. You can also cut the coconut into small pieces.

Peanuts – Adding roasted peanuts will give a nice texture & nutty flavour to this chutney. In case you do not eat peanuts, you can replace them with roasted Bengal gram (chana dal) instead.

Herbs & Spices – We will need ginger & green chillies to enhance the taste of this chutney.

Tamarind – Adding tamarind gives a nice tangy & subtle taste to this coconut chutney. In case you do not have tamarind, you can use curd/yogurt or squeeze lemon juice.

For Tempering:

Oil – We will require 1-2 tablespoons of oil for tempering.

We will require, mustard seeds, urad dal (split-skinned black lentils), dry red chillies and curry leaves.

Variations

Instead of using peanuts, you can add roasted chana dal (Bengal gram).

Fresh green coriander leaves can be added while blending the chutney which gives a distinct taste and gives a nice green colour to this chutney.

Curd/yogurt can be added to make this chutney creamy and enhance the taste.

This chutney can be made without tempering too.

Serving Suggestions

Serve this with snacks or along with meals.

Storage Options

It is best to have this chutney freshly eaten within a few hours of making but in case you want to store then store it in an airtight container for not more than 2 days.

Related Recipes

Latest Recipe Post

Coconut & Coriander Chutney

Indian Chutney Recipes

Breakfast Recipes

Snack Recipes

No Onion No Garlic Recipes

Vegan & Plant-Based Recipes

Beginner-Friendly Recipes

More South Indian Recipes

Medu Vada, Pesarattu (Green Moong Dal Dosa), Jowar Idli, Lemon Rice, Rava Masala Dosa, Pineapple Kesari, Ragi Dosa, Moong Dal Payasam (Kheer)

Step-by-Step Coconut Peanuts Chutney With Pitcures

How To Make South Indian Coconut Chutney

• In a blender, add scrapped coconut and roasted peanuts.

• Add ginger & green chillies.

• Add a small piece of tamarind and salt to taste.

• Add 1/2 cup of water and blend to a fine paste.

• Plain coconut chutney is ready.

• Transfer it to a serving bowl.

For Tadka:

• Heat oil, add mustard seeds and let them splutter. Add urad dal (split black lentils), dry red chillies and curry leaves.

• Pour this tadka over the coconut chutney. Mix everything well.

• Delicious Coconut & Peanut Chutney is ready. Serve with a snack or as part of the meal.

Note:

I have tempered this chutney which enhances its taste. Adding tempering is optional and you make skip it altogether.

You can also add curd/yogurt to make the chutney more creamy.

Join “Easy Indian Vegetarian & Vegan Recipes” on Facebook & be a part of our community.

If you like recipes like these, let’s connect on Youtube, Instagram & Facebook. Thank you for stopping by, I would really love to know your thoughts on this recipe.

Watch On Youtube

Recipe Card

If you like this recipe or make this recipe do leave a comment and share the picture. I would love to see your creation.

Use the hashtag #thespicycafemumbai or #thespicycafeofficial to feature on Instagram and Facebook.