Peanut Coriander Chutney Recipe Whiskaffair

on Apr 24, 2022, Updated Oct 21, 2023 Here are some more South Indian chutney recipes you may like: Mint Coconut Chutney, Coconut Cilantro Chutney, Red Chilli Coconut Chutney, and Onion Tomato Chutney. We eat South Indian food at least once a week. I like to play around with chutneys and try to make a new version to give a twist to the meal. I tried this delicious chutney with peanuts and coriander this time, and it was a hit. Try it!

About Peanut Coriander Chutney

Peanut Coriander Chutney is a South Indian chutney made with fresh coriander leaves, roasted peanuts, yogurt, tamarind pulp, and spices. It is nutty, tangy, refreshing, and has a beautiful green hue. Serve it with idli, dosa, uttapam, appe, plain parathas, or any Indian-style meal.

For The Tempering

Tempering is optional, but it adds a great flavor. To temper the chutney, you will need just four ingredients: oil, brown mustard seeds, curry leaves, and dry red chilies. Once the oil is hot, add ½ teaspoon brown mustard seeds and ½ teaspoon cumin seeds and let them crackle for 3-4 seconds. Add 10-12 curry leaves and 2 tablespoon chopped cilantro and fry for 6-8 seconds. Add the following ingredients to the blender.

1 cup of roasted, skinned peanuts 2 teaspoon plain yogurt 2 teaspoon chopped green chilies ½ teaspoon salt 1 teaspoon tamarind pulp

Add ½ cup of water and blend to make a smooth chutney. Scrape the sides of the blender a few times while blending. Add some more water if the chutney is too thick for your liking. Check for salt and add more if needed. Transfer the chutney to the serving bowl. Once the oil is hot, add the following ingredients and let them crackle for 3-4 seconds.

½ teaspoon brown mustard seeds 10-12 curry leaves 2-3 dry red chilies

Pour the tempering over the chutney and mix well. Tip – Save some tempering for garnishing. Serve the chutney chilled or at room temperature with dosa, idli, or uttapam.