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    Whisk Affair » Recipes » Chutneys » Peanut Coriander Chutney

    Published: Apr 24, 2022 | Last Updated On: Jan 15, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    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 (vegetarian, gluten-free).

    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, and Green Tomato Chutney.

    Peanut coriander chutney served in a bowl.
    Jump to:
    • About Peanut Coriander Chutney
    • Ingredients
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Ingredients

    For The Chutney

    To make the chutney, you will need roasted peanuts, plain yogurt (dahi), green chilies, vegetable oil, 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, mustard seeds, curry leaves, and dry red chilies.

    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

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Peanut Coriander Chutney Recipe

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 6 people
    Calories: 191kcal
    Author: Neha Mathur

    Ingredients 

    For The Chutney

    • 2 teaspoons vegetable oil
    • ½ teaspoon 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 mustard seeds
    • 10-12 curry leaves
    • 2-3 dry red chilies
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    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.

    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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