Authentic Coconut Chutney Recipe – Peanuts & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Chutney Recipe – Peanuts & Curry Leaves

Introduction

Oh, coconut chutney! Is there anything more satisfying with a crispy dosa, fluffy idli, or a golden vada? This isn’t just a recipe; it’s a little piece of South Indian breakfast heaven. I remember the first time I tried to make this myself – it didn’t quite turn out right, but with a little practice (and my ajji’s guidance!), I’ve perfected it. Now, I’m so excited to share my go-to coconut chutney recipe with you. It’s fresh, flavorful, and surprisingly easy to make!

Why You’ll Love This Recipe

This coconut chutney is a staple in many South Indian homes, and for good reason! It’s incredibly versatile, bursting with fresh flavors, and comes together in under an hour. Plus, the addition of roasted peanuts adds a lovely texture and subtle sweetness that takes it to the next level. It’s a fantastic way to add a vibrant touch to your breakfast or snack spread.

Ingredients

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

• 1 cup freshly grated coconut
• 1 tsp cumin seeds
• 1 small bunch fresh coriander leaves
• 10-12 mint leaves
• 3-4 green chillies
• 1/4 cup roasted peanuts
• ½ – ¾ cup water
• Salt to taste
• 1 tsp oil
• ½ tsp oil
• 1 tsp mustard seeds
• 8-10 fresh curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Freshly Grated Coconut: Seriously, fresh is best! It has a sweetness and aroma that pre-shredded coconut just can’t match. If you can, crack open a coconut yourself – it’s so rewarding. About 150-200g of coconut flesh will give you 1 cup grated.
• Cumin Seeds: These little seeds add a warm, earthy flavor. Some people like to lightly dry roast them before using to enhance their aroma. Just a minute or two in a dry pan is enough!
• Green Chillies: This is where you can customize the spice level. I usually use 3-4 for a good kick, but feel free to adjust based on your preference. Remember to remove the seeds for a milder chutney.
• Roasted Peanuts: Don’t skip these! They add a wonderful crunch and nutty flavor. You can buy pre-roasted peanuts, but roasting them yourself gives you more control over the flavor.
• Curry Leaves: These fragrant leaves are essential for that authentic South Indian flavor. Look for fresh, vibrant green leaves – they should smell amazing!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tsp oil in a pan. Add the cumin seeds and let them splutter – you’ll know they’re ready when they start to jump around!
2. Add the green chillies and chopped coriander leaves. Sauté for 2-3 minutes until everything is fragrant and softened.
3. Stir in the mint leaves and sauté for just 30 seconds. We want to keep them bright green and fresh. Remove from the heat and let the mixture cool down.
4. Now, it’s time to grind! In a blender or food processor, combine the cooled sautéed mixture, freshly grated coconut, roasted peanuts, salt, and ½ cup of water. Blend into a smooth paste, adding more water if needed to reach your desired consistency.
5. For the tempering (this is where the magic happens!), heat ½ tsp oil in a small pan. Add the mustard seeds and curry leaves. Let them crackle and sizzle – this releases their amazing aroma.
6. Pour the tempering over the chutney and mix well. Serve immediately with your favorite South Indian breakfast!

Expert Tips

A few little things that can make a big difference:

• Don’t over-blend the chutney. You want it smooth, but a little texture is nice too.
• Taste and adjust the salt and spice levels as needed.
• The tempering is key! Don’t skip it – it adds so much flavor.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder chutney, use fewer green chillies or remove the seeds. For a spicier kick, add a pinch of red chilli powder. My friend, Priya, loves adding a tiny bit of Kashmiri chilli powder for color and mild heat.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Festival Adaptations: South Indian Breakfast Specials: During festivals like Ganesh Chaturthi or Pongal, I sometimes add a tablespoon of urad dal (split black lentils) to the chutney for a richer flavor.

Serving Suggestions

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

• With dosa, idli, and vada (of course!)
• As a dip for vegetable sticks
• Spread on sandwiches or wraps
• Served alongside uttapam

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 2-3 days. It might lose a little of its freshness, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

• How do I prevent the chutney from turning brown? Exposure to air can cause the chutney to oxidize and turn brown. To prevent this, store it in an airtight container and add a tiny squeeze of lemon juice.
• Can I use frozen coconut for this recipe? While fresh is best, you can use frozen coconut in a pinch. Just make sure to thaw it completely and squeeze out any excess water before using.
• What is the best way to roast peanuts for chutney? You can roast peanuts in a dry pan over medium heat for 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Or, bake them in a preheated oven at 180°C (350°F) for 8-10 minutes.
• Can this chutney be made ahead of time? Yes, you can make the chutney a day ahead of time. The flavors will actually meld together even more! Just store it properly in the refrigerator.
• What other dishes can I serve this chutney with besides dosa, idli, and vada? Try it with pongal, upma, or even as a spread for sandwiches!