Spicy Peanut Recipe – Authentic Indian Chutney with Coconut

Last Updated on 2 months by Neha Deshmukh

Spicy Peanut Recipe – Authentic Indian Chutney With Coconut

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a spicy peanut chutney with a lovely hint of coconut. It’s the kind of dish my grandmother used to make, and the aroma instantly transports me back to her kitchen. This isn’t just a snack; it’s a little piece of home. It’s super easy to whip up, and honestly, it’s addictive!

Why You’ll Love This Recipe

This peanut chutney is the perfect blend of spicy, savory, and slightly sweet. It’s incredibly versatile – you can enjoy it as a quick snack, a side dish with rice, or even spread it on sandwiches. Plus, it comes together in under 20 minutes! It’s a fantastic way to add a burst of flavour to any meal.

Ingredients

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

• 1 cup peanuts (about 150g)
• 3 tablespoons grated coconut (about 30g)
• Salt to taste
• 2 teaspoons oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon urad dal (split black lentils)
• 2 red chillies, broken into pieces
• 1 sprig curry leaves
• 1 tiny pinch hing (asafoetida)

Ingredient Notes

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

Peanuts: Choosing the Right Type & Freshness
I prefer using raw, skin-on peanuts for this recipe. They have a more robust flavour. Make sure they smell fresh – a stale smell means they’re past their prime.

Coconut: Fresh vs. Dried – What to Use
Freshly grated coconut is always best, if you can get it. It adds a beautiful sweetness and texture. However, unsweetened desiccated coconut works well in a pinch! About 3 tablespoons of desiccated coconut is a good substitute.

Hing (Asafoetida): The Secret Umami Ingredient
Don’t skip the hing! It adds a unique umami flavour that really elevates the chutney. It can be a little pungent on its own, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores, or online.

Regional Variations in Peanut Recipes

Peanut chutneys are incredibly popular across India, and each region has its own twist. In some parts of Maharashtra, they add a touch of jaggery for sweetness. Down South, you might find versions with tamarind for a tangy kick. My family’s recipe leans towards a spicier profile, but feel free to adjust it to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

First, soak the raw peanuts in water for about an hour. This softens them up and makes them easier to cook.

Next, drain the peanuts and add them to a pressure cooker with about 1 cup of water and a pinch of salt. Pressure cook for 4-5 whistles, or until the peanuts are tender but still have a little bit of crunch. Don’t overcook them, or they’ll become mushy! Drain any excess water.

Now for the magic – the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, red chillies, curry leaves, and hing. Sauté for about 30 seconds, until fragrant.

Add the boiled peanuts to the pan and mix well, ensuring they’re coated in the tempering. Adjust the salt to your taste.

Finally, stir in the grated coconut and cook for another minute on low heat. This helps the flavours meld together beautifully.

Expert Tips

Achieving the Perfect Peanut Texture
The key is to not overcook the peanuts. You want them to be tender enough to eat, but still retain a bit of bite.

Tempering Techniques for Maximum Flavor
Don’t rush the tempering! Allowing the spices to sizzle in the hot oil releases their aromas and creates a deeper flavour.

Adjusting Spice Levels
Feel free to adjust the number of red chillies to control the spice level. You can also remove the seeds from the chillies for a milder flavour.

Variations

Vegan Adaptation
This recipe is naturally vegan!

Gluten-Free Confirmation
This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Use 1 red chilli and remove the seeds.
* Medium: Use 2 red chillies.
* Hot: Use 3-4 red chillies, or add a pinch of cayenne pepper.

Festival Adaptations (Diwali, Onam)
During Diwali, I sometimes add a handful of roasted chana dal (split chickpeas) for extra crunch. For Onam, a tiny bit of jaggery adds a lovely festive sweetness.

Serving Suggestions

This peanut chutney is incredibly versatile! Here are a few ideas:

• Enjoy it as a snack with a cup of chai.
• Serve it as a side dish with steamed rice and a dollop of ghee.
• Spread it on sandwiches or wraps for a flavourful twist.
• Pair it with idli or dosa for a delicious South Indian breakfast.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify over time, which some people actually prefer!

FAQs

What type of peanuts work best for this recipe?
Raw, skin-on peanuts are my go-to. They have the best flavour!

Can I use pre-boiled peanuts?
While you can use pre-boiled peanuts, the texture won’t be quite the same. They tend to be softer and less crunchy.

How can I adjust the spice level of this chutney?
Adjust the number of red chillies, or remove the seeds for a milder flavour.

What is hing and where can I find it?
Hing is asafoetida, a resin with a pungent smell. You can find it at Indian grocery stores or online.

How long does this peanut chutney stay fresh?
Up to 3-4 days in an airtight container in the refrigerator.

Can this be made in advance?
Absolutely! It actually tastes even better the next day as the flavours meld.