Peanut Coriander Chutney

5 from 2 votes

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.

Peanut coriander chutney served in a bowl.
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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.

Ingredients

For The Chutney

To make the 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.

Oil heating in a pan.

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.

Mustard seeds, cumin seeds, curry leaves and coriander added to hot ghee.

Remove the pan from the heat and transfer the cooked ingredients to a blender.

Oil with curry leaves and coriander added 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.

Peanut, yogurt, green chilies, salt, tamarind paste and water added to the blender.
Smooth chutney made.

Temper The Chutney

Heat 1 tablespoon oil in a pan over medium-high heat.

Oil heating in a pan.

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
Mustard seeds, curry leaves and dry red chilies added to hot oil.

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.

Tempering poured over ready peanut coriander chutney.

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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 (vegan, gluten-free).
5 from 2 votes

Peanut Coriander Chutney Recipe

Peanut And 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.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 6 people

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

  • 1 tablespoon oil
  • ½ teaspoons brown mustard seeds
  • 10-12 curry leaves
  • 2-3 dry red chilies
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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.

Video

YouTube video

Notes

If the chutney has thickened after refrigeration, add some water to thin it down.

Nutrition

Calories: 191kcal, Carbohydrates: 8g, Protein: 7g, Fat: 15g, Saturated Fat: 4g, Sodium: 159mg, Potassium: 271mg, Fiber: 3g, Sugar: 2g, Vitamin A: 305IU, Vitamin C: 93.4mg, Calcium: 48mg, Iron: 1.1mg
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