Coconut Peanut Chutney | South Indian Coconut Chutney | Nariyal Chutney
Coconut 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, beginner-friendly, no onion no garlic super quick and easy recipe.
Ingredients
- 1 cup Freshly Scrapped Coconut
- 2 tablespoons Roasted Peanuts
- 1 Inch Ginger
- 2 Green Chillies
- Small Piece Of Tamarind
- Salt to taste
- Water, to adjust consistency
For Tadka (Tempering)
- 2 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal (Split Skinned Black Lentils)
- 2 Dry Red Chillies
- 5-6 Curry Leaves
Instructions
- 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 & peanut 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.
Video
Notes
I have tempered this chutney which enhances it's taste. Adding tempering is optional and you make skip it altogether.
You can also add curd/yogurt to make the chutney more creamy.
