Peanut Coriander Chutney
Peanut Coriander Chutney is a delicious South Indian-style chutney made with roasted peanuts, fresh coriander leaves (cilantro), and yogurt. Serve it with idli, dosa, uttapam, paniyaram, etc.
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. This vegetarian and gluten-free accompaniment is nutty, tangy, refreshing, and has a beautiful green hue.
I cook the coriander and curry leaves before blending them with other ingredients as this process gives a nice flavor to the chutney. But you can add skip the cooking process and blend all the ingredients together as is for a taste change. The non cooked version also tastes delicious.
Serve it with idli, dosa, uttapam, appe, plain parathas, or any Indian-style meal.
Ingredients
For The Chutney
To make the peanut coriander chutney, you will need roasted skinned peanuts, plain yogurt (dahi, curd), green chilies, oil, brown mustard seeds, cumin seeds, curry leaves, cilantro (fresh coriander leaves), salt, and tamarind pulp.
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.
How To Make Peanut And Coriander Chutney
Make The Chutney
Heat 2 teaspoon oil in a pan over medium-high heat.
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.
Remove the pan from the heat and transfer the cooked ingredients to a blender.
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.
Temper The Chutney (Optional)
Heat 1 tablespoon oil in a pan over medium-high heat.
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.
Storage Suggestions
You can store the peanut coriander chutney in an airtight container for 4-5 days. Serve it chilled or bring it to room temperature before serving.
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Peanut Coriander Chutney Recipe
Ingredients
For The Chutney
- 2 teaspoons oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- 10-12 curry leaves
- 2 tablespoons cilantro (fresh coriander leaves)
- 1 cup roasted skinned peanuts
- 2 teaspoons plain yogurt (dahi)
- 2 teaspoons chopped green chilies
- ½ teaspoon salt (or to taste)
- 1 teaspoon tamarind pulp
For The Tempering (Optional)
- 1 tablespoon oil
- ½ teaspoons brown mustard seeds
- 10-12 curry leaves
- 2-3 dry red chilies
Instructions
Make The Chutney
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for 3-4 seconds.
- Add curry leaves and cilantro and fry for 6-8 seconds.
- Remove the pan from the heat and transfer the cooked ingredients to a blender.
- Add peanuts, yogurt, green chilies, salt, and tamarind pulp to the blender.
- 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 thick for your liking.
- Check for salt and add more if needed.
- Transfer the chutney into the serving bowl.
Temper The Chutney
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, curry leaves, and dry red chilies and let them crackle for 3-4 seconds.
- 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.