Peanut Coriander Chutney Recipe
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Peanut coriander chutney is a delicious South Indian-style chutney made with roasted peanuts, fresh coriander leaves (cilantro), and yogurt. Serve it with idlis, dosas, uttapams, paniyarams, etc.
Here are some more South Indian chutney recipes you may like: Mint coconut chutney, coconut cilantro chutney, red chili coconut chutney, and onion tomato chutney.
Quick Look: Peanut Coriander Chutney
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 people
Calories: Approx. 185 per serving
Dietary Info: Vegetarian, gluten-free. Can be easily made vegan (use plant-based yogurt).
Skill Level: Easy
Tools Needed: Pan, blender, small pan for tempering.
Shelf Life: Up to 4–5 days refrigerated in an airtight container.
Table of Contents
We eat South Indian food at least once a week. I like to play around with chutneys and try to make new versions to add a twist to the meal. I tried this delicious chutney with peanuts and cilantro this time, and it was a hit. Try it!
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, and refreshing, with a beautiful green hue.
I cook the coriander and curry leaves before blending them with other ingredients, as this process gives the chutney a nice flavor. But you can skip the cooking and blend all the ingredients together as is for a different taste. 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
- Roasted skinned peanuts
- Plain yogurt (dahi, curd)
- Green chilies
- Oil
- Brown mustard seeds
- Cumin seeds
- Curry leaves
- Cilantro (fresh coriander leaves)
- Salt
- 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
- Black mustard seeds
- Curry leaves
- Dry red chilies
How To Make Peanut Coriander Chutney
Make The Chutney
Step 1: Heat 2 teaspoons of oil in a pan over medium-high heat.
Step 2: Once the oil is hot, add ½ teaspoon black mustard seeds and ½ teaspoon cumin seeds and let them crackle for 3-4 seconds. Add 10-12 curry leaves and 2 tablespoons of chopped cilantro, and fry for 6-8 seconds.
Step 3: Remove the pan from the heat and transfer the cooked ingredients to a blender.
Step 4: Add the following ingredients to the blender.
- 1 cup of roasted, skinned peanuts
- 2 teaspoons plain yogurt
- 2 teaspoons chopped green chilies
- ½ teaspoon salt
- 1 teaspoon tamarind pulp
Step 5: Add ½ cup of water and blend until smooth to make a 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)
Step 6: Heat 1 tablespoon oil in a pan over medium-high heat.
Step 7: 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
Step 8: Pour the tempering over the chutney and mix well.
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 black 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.
- Serve the chutney chilled or at room temperature with dosa, idli or uttapam.
