Coconut Peanut Chutney Recipe (No Onion No Garlic Recipe)
This Coconut Peanut Chutney is a delightful South Indian accompaniment that is both simple and delicious. The recipe is particularly well-suited for those following a No Onion No Garlic (Sattvic) diet, making it perfect for a light and refreshing side dish. Whether you’re looking for something to pair with your morning breakfast or a savory snack, this chutney fits the bill. The combination of fresh coconut and roasted peanuts offers a rich, nutty flavor, enhanced by the refreshing notes of green chilies and coriander.
Cuisine: South Indian
Course: Side Dish
Diet: No Onion No Garlic (Sattvic)
Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Green chilies (chopped) | 2 |
| Coriander (Dhania) leaves (roughly chopped) | 2 sprigs |
| Curry leaves | 2-4 leaves |
| Roasted peanuts (Moongphali) | 1/4 cup |
| Salt (or rock salt) | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 kcal |
| Carbohydrates | 7g |
| Protein | 3g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 180mg |
| Sugar | 2g |
Instructions
-
Prepare the Ingredients:
Begin by gathering all the ingredients for the chutney. Chop the green chilies and coriander leaves as needed. Make sure the fresh coconut is grated finely for smooth blending, and have the roasted peanuts ready to go. -
Grind the Chutney:
Add all the ingredients – fresh coconut, green chilies, coriander leaves, curry leaves, and roasted peanuts – to a blender or food processor. Blend the ingredients until they are coarsely ground. You can add a little water if necessary to help with the blending process. The consistency should be slightly chunky, not a smooth paste. -
Seasoning:
Taste the chutney and add salt (or rock salt) as needed to balance the flavors. -
Serve:
This chutney pairs wonderfully with various South Indian dishes like Idli, Dosa, or Upma. It also goes well with Singhara Atta Cheela, making it an ideal quick breakfast option.
Tips & Variations:
- If you prefer a spicier chutney, you can increase the number of green chilies according to your taste.
- For a tangy twist, you can add a small amount of tamarind or lemon juice while blending the chutney.
- You can store any leftover chutney in an airtight container in the refrigerator for up to 2-3 days.
Enjoy this flavorful, Sattvic-friendly Coconut Peanut Chutney as a perfect side dish for your next meal, bringing the tastes of South India to your table with minimal ingredients and maximum flavor!
