Coconut and peanut chutney, with all its flavour and nutrition, helps preserve these grand South Indian dishes beautifully well, such as dosa, idli, vada, and rice. The crunch and pureed texture of coconut with peanuts provides a rich and creamy feel complemented with nutty hints of spices. Chutney comes with both the satisfaction of taste and health benefits, making it one of the staples used widely in Indian cuisine. Simple peanut coconut chutney preparation is possible using this recipe and a few essential ingredients, which means it can be easily added to your meal. Coconut and peanut chutney is prepared by grinding freshly grated coconut with roasted peanuts, green chillies, ginger, and a dash of tamarind. Adding some water can adjust the chutney according to the desired consistency. An excellent and elaborate tempering consisting of mustard seeds, curry leaves, and dried red chillies adds flavour and delightful crunch and aroma. Variations can be made in the degree of spiciness or sweetness in this coconut and peanut chutney recipe. Peanuts provide good protein, while coconuts are a good source of healthy fats, making the chutney both flavourful and nutritious. This chutney is versatile and can be enjoyed as a side dish; besides, it can be used as a dip for most savoury Indian snacks and meals. The unique flavour profile makes it a great addition to any Indian spread.

• 1-2 dry red chillies
• 1/3 cup peanuts raw
• 1/4 cup desiccated coconut
• 1/2 tsp granulated garlic
• 1/2 tsp salt
• 1/2 tsp lemon juice
• 36 curry leaves
• 1 tsp oil
• 1/4 tsp mustard seeds
• 1 dried red chilli
• 1/4 tsp urad dal

• Coconut and Peanut Chutney is a game-changer—creamy, nutty, and spicy, it's the kind of chutney you want to slather on everything, from dosas to rice, or just dip your favorite snacks into it.
• First, grab 1-2 dry red chilies—
• Dry roast ⅓ cup of raw peanuts in a pan until they're golden brown and smelling like the best kind of toast.
• Once they're ready, set them aside to cool down.
• Then, add ¼ cup of desiccated coconut to the same pan and roast it lightly for about a minute, just until it lets out that sweet, nutty aroma.
• Now, chuck those peanuts, roasted coconut, 1/2 teaspoon of granulated garlic (or 2 fresh garlic cloves), and 1/2 teaspoon of salt into your blender.
• To give this chutney that fresh zing, squeeze in 1/2 teaspoon of lemon juice and add 1/2 cup of water to make it blend smoothly.
• Blitz it all together until it's creamy and perfectly smooth.
• But wait—let's not stop there!
• Time for the tempering (or ‘vaghar')—the secret to that extra oomph.
• Heat 1 teaspoon of oil in a small pan and toss in 6 curry leaves—let them crisp up for a few seconds.
• Then, add ¼ teaspoon of mustard seeds and wait for them to pop and crackle.
• Toss in a dried red chili and saut for another few seconds to let the heat infuse.
• Finally, add ¼ teaspoon of urad dal (split black gram) and let it fry until golden brown.
• Once your tempering is done, pour it over the chutney and mix everything together.
• The tempering adds a gorgeous color and a whole new layer of flavor.
• Garnish with a few extra curry leaves for that fresh pop of color.
• This chutney is everything you need in a side dish—creamy, nutty, and full of bold flavors that balance out the richness of the peanuts and coconut with a punch of spice.
• Dip away and savor the delicious recipe of coconut and peanut chutney today!