Peanut Coriander Chutney is a delicious South Indian style chutney made using roasted peanuts, fresh coriander leaves (cilantro), and yogurt. This delicious chutney is great to serve with idli, dosa, uttapam, paniyaram, etc (vegetarian, gluten-free).
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About Peanut Coriander Chutney
Peanut Coriander Chutney is a South Indian style chutney made with fresh coriander leaves, roasted peanuts, yogurt, tamarind pulp, and a few spices. It is nutty, tangy, refreshing, and has a beautiful green hue to it.
Serve it with idli, dosa, uttapam, appe, plain parathas, or any Indian-style meal.
This recipe is vegetarian and gluten-free and can be easily doubled or tripled.
Here are some more South Indian chutney recipes that you may like
- Mint Coconut Chutney
- Coconut Cilantro Chutney
- Red Chilli Coconut Chutney
- Onion Tomato Chutney
- Andhra Style Peanut Chutney
- Green Tomato Chutney
- White Coconut Chutney
- Cabbage Pachadi
- Sweet Tomato Chutney
Ingredients
For The Chutney
To make the chutney, you will need roasted skinned peanuts, plain yogurt (dahi, curd), green chilies, vegetable 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 4 ingredients – vegetable oil, brown mustard seeds, curry leaves, and dry red chilies.
How To Make Peanut Coriander Chutney
Make The Chutney
Heat 2 teaspoon vegetable 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 1 cup of roasted skinned peanuts, 2 teaspoon plain yogurt, 2 teaspoon chopped green chilies, ½ teaspoon salt, and 1 teaspoon 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 to the serving bowl.
Temper The Chutney
Heat 1 tablespoon vegetable oil in a pan over medium-high heat.
Once the oil is hot, add ½ teaspoon brown mustard seeds, 10-12 curry leaves, and 2-3 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.
Serving Suggestions
Peanut cilantro chutney tastes great with South Indian breakfasts such as idli, dosa, uttapam, appe, neer dosa, upma, pongal, etc.
It can also be served on the side with your everyday meals or with plain parathas for breakfast.
Storage Suggestions
This chutney lasts for 4-5 days when stored in a clean and dry air-tight container in the refrigerator.
Add a little water to adjust the consistency, if the chutney has become too thick after refrigeration.
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Recipe Card
Peanut Coriander Chutney Recipe
Ingredients
For The Chutney
- 2 teaspoons vegetable oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- 10-12 curry leaves
- 2 tablespoons cilantro (fresh coriander leaves)
- 1 cup roasted peanuts
- 2 teaspoons plain yogurt (dahi)
- 2 teaspoons chopped green chilies
- ½ teaspoon salt (or to taste)
- 1 teaspoon tamarind pulp
For The Tempering
- 1 tablespoon vegetable oil
- ½ teaspoons brown mustard seeds
- 10-12 curry leaves
- 2-3 dry red chilies
Instructions
Make The Chutney
- Heat vegetable 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.
Did you make this recipe? Let me know!