This curry leaves, peanut, and coconut chutney is a unique mix of creamy nuttiness, spicy tempering, and fresh curry leaves flavors. It is a perfect side to a dosa, idli, or any South Indian breakfast but I wouldn’t limit it to just that!
Peanuts give a distinct nuttiness to the chutney, coconut makes it creamy, and curry leaves add in a lot of fresh aroma and flavor. I also love the spicy tempering on top. Oil tempered with dried red chillies, urad dal, curry leaves, and mustard seeds adds in a crunch as well as mild heat.
Recently I was craving for some South Indian breakfast. While I love my granola, and oatmeal, and paratha, today I wanted an uttapam or a dosa. Just a couple of days ago, I had bought a packet of uttapam batter so it had been on my mind since then. Uttapam is a thick rice and lentil pancake. The batter is similar to idli batter.
Finally the wish was realized today morning and we all had a breakfast of crispy onion-tomato uttapam with fresh curry leaves, peanut and coconut chutney. Mmmmmmm….. Absolutely delicious and absolute bliss :-).
Indian Chutneys
The world of Indian Chutneys is diverse and versatile. Across different cuisines of India, there is a chutney of almost every ingredient from fresh herbs, to fruits, to vegetables, to dried fruits and nuts, to even just spices! And they cover all the taste profiles — sweet, sour, spicy, bitter, and salty.
Some are more common than others. For example, in a North Indian kitchen some variation of coriander chutney is most common and in a South Indian kitchen some variation of coconut chutney is most common.
My roommate in IIT was from Kerala. She moved to US after college and when I asked how is she finding it there. Her one response was, “As long as they have freshly grated coconut in the Indian stores, I’m well.” 🙂 That’s how much coconut is integral to South Indian cuisine!
Peanut and coconut chutney
Using peanuts in coconut chutney is very unique to Karnataka’s Udupi cuisine. This chutney used to be my everyday breakfast accompaniment in Bangalore. It was usually a plate of idlis or vadas or a dosa with peanut-coconut chutney on the side at a small eatery just opposite our home. Plus one filter coffee. Life was simple.
Curry leaves, peanut and coconut chutney
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- ⅓ cup Fresh Curry Leaves use dried curry leaves if fresh are not available
- ½ cup Peanuts
- ¼ cup Grated Coconut fresh or desiccated if fresh is not available
- 1 inch Ginger peeled and chopped
- 1 Green Chili chopped
- 1 tsp Tamarind paste
- 1 pinch Jaggery powder
- Salt to taste
- 1 tsp Vegetable Oil
For tempering
- 2 tsp Vegetable Oil
- ½ tsp Mustard Seeds
- 4-5 Fresh Curry Leaves
- 2 Dried Red Chilies broken into 2
- 1 tsp Yellow Urad Dal split and skinned black gram dal
Instructions
- Dry roast peanuts on medium heat till they just start to brown. Remove on a wide bowl and once they are cool enough, rub them between your palms to remove the skin.
- While you wait for the peanuts to cool, heat 1 tsp oil in the same pan. Add curry leaves, ginger, and green chili. Sauté for a couple of minutes and then switch off heat.
- In a grinder jar, add the roasted (and skin removed) peanuts, grated coconut, roasted curry leaves, ginger, green chili, tamarind, jaggery, salt, and ½ cup water. Grind to a smooth paste. Add more water if required. Remove in a bowl.
- For the tempering: In a small tempering pan, heat 2 tsp oil. Once the oil is hot, add mustard seeds. When the mustard seeds start to sputter, add dried red chili, urad dal, and curry leaves.
- When the urad dal just starts to turn brown, add the tempering to the chutney in the bowl and serve immediately with idli, dosa, or uttapam.
Notes
- Nutritional Information is the approximate value for 1 of 4 servings.
- Leftover chutney can be stored in an airtight container in the fridge. Use within the week.
- This chutney easily freezes as well. If you want to freeze the peanut and coconut chutney, don’t temper and freeze it ground chutney. Defrost and temper before use.
Indian Food Blogger’s World!
This recipe is part of our Indian Food Bloggers Group called — Cooking Secretly! The purpose of the group is to have some blogging fun while exploring new cuisines together. Every month, two partners are paired and based on the monthly theme they give each other two secret ingredients to cook with. This month the theme is suggested by Jayashree who blogs at evergreen dishes. It is Udupi Cuisine and I’m paired with Sasmita who blogs at First Timer Cook. She prepared this refreshing kosambari salad recipe.
Connect with me
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Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
I can have this coconut peanut chutney with dosa any day. Infact we have the same type of plate you have used here so the recipe post is an all round memory jog!
Thanks, Seema!
It is interesting how different things take us on a memory trip! 🙂 I am glad this post brought up some happy ones!
Nice and simple. chutney. Can go with all the South Indian snacks
Thanks, Shobha!
Yes this coconut chutney goes with all South Indian snacks! 🙂
My favorite chutney. I love the nutty flavor of groundnut in the chutney along with the crisp tempering of mustard and the dhalls
Thanks, Priya…
I loved the groundnut addition too! I used to make coconut chutney with yogurt and curry leaves earlier but this recipe is not only vegan but groundnuts, as you said, add a nice nutty flavor to it.
I love coconut and peanut chutney and can have it even with parathas. made with all the nutritious ingredients, this looks so inviting and tempting.
Thanks, Swati!
I have till now stayed mostly with green chutney with parathas! Will definitely have to try them with coconut chutney 🙂 For me coconut chutney, especially this one, is the definite companion of idli/dos/uttapam/vada! Thanks for the suggestion!
While we make a simple coconut chutney quite often at home, this one sounds so different and so very flavourful. I can imagine the burst of flavours in this chutney, from the coconut, jaggery, peanuts and tamarind. I’d love to try out your recipe shortly!
Thanks, Archana!
I am glad you like this recipe of peanut and coconut chutney! Will love to know how it went when you try it.
First of all, I totally agree with your friend as without fresh coconut any South Indian dish is not the same at all. I’ve tasted coconut chutney made with desiccated coconut and its not the same. Ashima I add peanuts to my South Indian Style coconut chutney but many times have been frowned upon by South Indians. However, that doesn’t stop me from using them as I love how peanut adds thickness and flavour.
3 hurrays for the adventurous ones! I love modifying different recipes and add my twists. I seriously believe that a recipe is a guideline and every one should add their own touch. However, this curry leaves, peanut, and coconut chutney combination is one that I have eaten so many time in Bangalore so I am surprised why should you be frowned upon 😮 It is a traditional Udupi recipe 🙂
I love the peanuts and I am glad you continue to use them despite the frowns! 🙂
As a Maharashtrian, roasted peanuts are in most of my chutneys and dips. This one with coconut, peanuts and dal along with jaggery, chilies and tamarind sounds absolutely flavorful Ashima ! Would definitely try out your version next time.
Thanks, Poonam!
I love peanuts too and I think I caught on them when I lived in Mumbai for 8 years! 🙂
I would love to know your feedback when you try it!
I recently made a similar chutney and we loved it. This one looks super tempting and will go well with almost everything
Thanks, Renu!
What was your recipe? I love trying different variations.
Delicious chutney with peanuts and coconut. I usually make it with peanuts and onion. I need some dosa or idli to polish this delicious chutney .
Thanks, Preethi!
Haven’t tried an onions and peanuts chutney but you’ve got me interested! Glad you liked this recipe for coconut chutney! 🙂
Curry leaves, peanut and coconut chutney looks very creamy. Loved your uttapam too looks very yummy. I even love to have this chutney with upma too. the amount o curry leaves you used surely added unique taste to chutney.
Thanks, Veena!
I’ve actually never tried this chutney with upma! Definitely have to try it out 🙂 Thanks for the suggestion!
This one looks super tempting ashima 🙂 I will try this version. The chutney sounds absolutely flavorful with all those ingredients ..
Thank you, Sasmita!
I am glad you liked it and thanks for being my partner in the cooking challenge this month!
I make curry leaves chutney with coconut however I dont add peanuts to it. I should try this version. Uthappam with chutney looks so inviting.
Thanks, Anu!
I too make a curry leaves and coconut chutney. With peanuts, this chutney is nuttier and creamier :-). And I always love to make different variations 🙂 Would love to know how you find it, when you try it out!
wow what a coincidence, I made this chutney today for breakfast to serve along with Adai. This is one of my favourite chutney and looks super tempting!
yay!!! 🙂
Thanks, for sharing!
This is one of the chutneys I often make at home as my son loves it. It is tasty and must with idli or dosa. Nice pics.
Thanks, Jayashree!
Peanut and coconut chutney sure is a must with Idlis and dosa! I am glad you liked the recipe and the pictures.
Crunchy and delicious peanut chutney is one of favorite in our home. Addition of curry leaves makes it more healthy. Will try this version sometime.
Thanks, Narmadha!!
Ditto on the peanut chutney being a favorite in our home too! Everyone at home eagerly waits for the Uttapam breakfast weekend of the month so that we have this chutney to feast on for days after! 🙂