Authentic South Indian Peanut & Coconut Chutney Recipe – Easy Sesame Oil Blend

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Peanut & Coconut Chutney Recipe – Easy Sesame Oil Blend

Introduction

Oh, chutney! Is there anything more versatile? Seriously, a good chutney can elevate any meal. This particular one – a South Indian Peanut & Coconut Chutney – holds a special place in my heart. I first made it trying to recreate the flavors from a tiny roadside eatery on a trip to Tamil Nadu, and honestly, it took a few tries to get it just right! But now? It’s a family favorite, and I’m so excited to share it with you. It’s a little bit spicy, a little bit sweet, and completely addictive.

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a flavor bomb! The combination of roasted peanuts and coconut, tempered with fragrant spices and a hint of tang from the tamarind, is just… chef’s kiss. Plus, it’s surprisingly easy to make, even if you’re new to South Indian cooking. It’s perfect with idli, dosa, vada, or even as a dip for veggies. Trust me, you’ll want to keep a batch in your fridge at all times.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 6 large green chillies
• 3 tablespoons sesame oil
• 2 tablespoons white sesame seeds
• 2 tablespoons raw peanuts
• 2 tablespoons grated coconut
• 2 cloves garlic
• 1 inch ginger
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon red chilli powder
• 0.25 teaspoon black mustard seeds
• 0.25 teaspoon fenugreek seeds
• 0.5 cup sliced onions
• 0.5 cup tamarind extract
• 1 pinch turmeric powder
• 1-2 dry red chillies
• 0.5 teaspoon jaggery powder or brown sugar
• A few curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Sesame Oil: Don’t skimp on the sesame oil! It’s the star of the show, giving this chutney its signature flavor. I prefer using naturally flavored sesame oil, but you can use toasted sesame oil for an even deeper flavor.
• Coconut: You can use fresh or dried grated coconut. Fresh is amazing if you can get it, but dried works perfectly well. If using dried, make sure it’s unsweetened. About 1 cup of fresh grated coconut is equivalent to ½ cup of dried.
• Peanuts: I like to use raw, skin-on peanuts for a more rustic flavor. You can use blanched peanuts if you prefer, but the skin adds a nice texture.
• Chillies: The heat level is totally up to you! I use Byadagi chillies for color and mild heat, but you can use any variety you like. Just adjust the quantity to your preference. Some people love a fiery chutney, while others prefer something milder.
• Tamarind: Tamarind extract is readily available in Indian grocery stores. If you’re using tamarind pulp, soak it in warm water for about 20 minutes, then strain to get the extract.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s char those green chillies. Heat 2 tablespoons of sesame oil in a pan and fry the green chillies until they’re nicely charred. This takes about 2-3 minutes. Set them aside. This step really mellows out the raw chilli flavor and adds a lovely smokiness.
2. Next, dry roast the coconut until it’s golden brown and fragrant. This usually takes about 5-7 minutes. Be careful not to burn it!
3. In the same pan, roast the peanuts and sesame seeds until they’re lightly golden. Add them to the roasted coconut and mix well.
4. Now for the tempering! Heat the remaining oil in the same pan. Add the mustard seeds and let them splutter. Then add the fenugreek seeds, onions, and dry red chillies. Sauté until the onions are golden brown.
5. Add the curry leaves, ginger, garlic, and turmeric powder. Sauté for another minute until everything is fragrant. Your kitchen should be smelling amazing right now!
6. In a small bowl, mix the red chilli powder, coriander powder, and cumin powder with a little water to form a paste. Add this to the pan and simmer for a couple of minutes.
7. Grind the roasted coconut-peanut-sesame mixture into a smooth paste. You can use a blender or a traditional stone grinder (if you’re feeling ambitious!). Add this paste to the gravy in the pan.
8. Add the tamarind extract, jaggery (or brown sugar), and the fried green chillies. Simmer for about 5-7 minutes, or until the chutney thickens and the oil starts to separate from the sides. This is a good sign!
9. Finally, adjust the consistency with a little water if needed. Add salt to taste. And that’s it! Your delicious South Indian Peanut & Coconut Chutney is ready.

Expert Tips

• Don’t overcrowd the pan when frying the chillies. Work in batches if necessary.
• Roasting the spices briefly before adding them to the gravy enhances their flavor.
• If you want a smoother chutney, grind the ingredients with a little warm water.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the number of green chillies and red chilli powder to control the spice level. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This chutney is often made during Ganesh Chaturthi as an offering to Lord Ganesha. You can add a little bit of grated ginger to the chutney for a more festive flavor.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With idli and dosa – a classic pairing!
• As a dip for vegetable sticks (carrots, cucumbers, bell peppers)
• Spread on sandwiches or wraps
• Served alongside vada or bonda
• Even with a simple bowl of rice!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so just add a little water and stir before serving.

FAQs

• What is the best type of coconut to use for this chutney? You can use either fresh or dried grated coconut. Fresh is best if you can get it, but dried works perfectly well.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.
• How can I adjust the spice level of the chutney? Reduce the number of green chillies and red chilli powder for a milder chutney.
• What is the purpose of frying the green chillies? Frying the green chillies mellows out their raw flavor and adds a lovely smokiness to the chutney.
• Can I use a food processor instead of grinding by hand? Absolutely! A food processor or blender works just fine. You might need to add a little more water to get a smooth paste.