Peanut-Coconut Chutney is one of those remarkable dishes that pack flavor, texture, and nutrition, making it a wholesome vegan dish. And what’s not to like about this chutney? Its mildly sweet, spicy taste and crunchy texture will have you reaching out for more helpings. When I make this dish, I end up eating more chutney than the dosa or idli I pair it with!
Peanuts
The Indian cuisine has a lot of peanut-based recipes. This bodes well for vegans and vegetarians, since peanuts are loaded with nutrition. My wife unfortunately is allergic to peanuts, so our household is very sensitive when it comes to peanuts. I use them sparingly and take great care to avoid any cross contamination. I even store them in a safe corner outside of our pantry in an air-tight container, to ensure there’s no spillage of any kind. It is a sad fact though that a lot of folks I know are allergic to peanuts. Especially the kids.
A tidbit: did you know that peanuts (called groundnuts in some parts of Asia) are not really nuts? They are legumes belonging to the same family as lentils and peas. Walnuts, pecans, almonds are classified as tree nuts. Peanuts when stored improperly can develop a mold called aflatoxin, which some research shows to be a human carcinogen. The nutritional benefits outweigh this risk but do purchase your peanuts from trusted sources that have taken adequate precautions to prevent the aflatoxin fungi from growing on peanuts during the harvesting and storing process. Freeze your peanuts if you don’t plan on consuming them within a few weeks. And of course, eat them in moderation.
Peanuts
Chutney Vs. Salsa
Just like salsa is to Mexican cuisine, chutney is an integral part of Indian cuisine. Also, like salsas, chutneys have different purposes and different shelf lives. You could do chutney as the only side for a breakfast dish (like this recipe), of one of many accompaniments. A chutney could be a dip, or part of a meal with rice, dal, veggies and so on. Some chutneys last up to a week in the refrigerator, some can last a month. I simply cannot imagine my meals, without a chutney of some kind!
Delicious Peanut-Coconut Chutney
Yes, this is delicious. Peanuts and fresh coconut bring in a natural sweetness that is so refreshing. I use peanuts with their skin on – this brings in a slightly sharp taste. Roasting peanuts and chana dal, adds a nice aroma to the chutney. And last but not the least, South Indian tempering with curry leaves, mustard and cumin seeds, urad dal and dry chili pepper completes the recipe. Wholesome, spicy, somewhat sweet and crunchy. You’ll love it!
Peanuts are an especially good source of healthful fats, protein, and fiber. Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Green chili peppers are a great source of vitamin C and have anti-inflammatory properties.
Check out our amazing line up of chutneys, while you’re here:
- Fresh Coconut Tomato Chutney
- Yellow Mung Raw Onion Chutney
- Cranberry Chutney with a South Indian Twist
- Roasted Eggplant and Tomato Chutney
- Zero-Waste Butternut Squash Sippae (Peel) Chutney
- Spicy Sweet Tangy Tomato Chutney
- Raw Mango Fenugreek Salsa
- Ridge Gourd Chutney
- Malabar Chutney
- Smoky Eggplant Chutney
- Coconut Chutney
- Raw Green Tomato Chutney
- Superfood Moringa Leaf Chutney
- Flavorful Cilantro-Mint Chutney
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Delicious Peanut-Coconut Chutney
Ingredients
- 1/2 Cup Peanuts - Raw, skin on
- 1 Tablespoon Chana Dal
- 1/2 Cup Grated Coconut - Fresh
- 1 Pepper Green Chili Pepper - Small
- 1/4 Teaspoon Sea Salt - Or to taste
- 1/4 Cup Filtered water
Tempering
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Urad Dal
- 6-8 Leaves Curry Leaves
- 1/2 Pepper Dry Red Chili
- 1 Teaspoon Olive Oil
Instructions
- Heat pan on a stove top, add a drop of oil (oil is optional). Roast peanuts and chana dal for 2-3 minutes on medium flame.
- Transfer these to a blender jar. Add fresh coconut, chili pepper, salt and blend.
- Add water and blend more to a coarse texture.
- Heat oil in a pan and sauté tempering ingredients (mustard and cumin seeds, urad dal, curry leaves and dry red chili) till mustard and cumin seeds crackle.
- Add the tempering to the blended contents. Mix well before serving.
- Serve fresh chutney with hot Multigrain Dosa.
