UDUPI RESTAURANT STYLE PEANUTS COCONUT CHUTNEY (For Idlis And Dosas CHUTNEY)

 Peanut Chutney is a delicious and healthy accompaniment to serve with snacks like Idli, Dosa ,Uttapam and with many fried and steamed snacks . Usually peanut chutney is made using tomatoes, red chilies ,coconut and tamarind depending on individual choice and preferences.

Ever wondered why hotel idli chutney tastes so addictive? You make peanut coconut chutney at home. It’s good, but it’s not as good as the tiffin centre chutney. That creamy, slightly spicy chutney they pour generously over idlis? That’s not regular peanut coconut chutney, it’s tiffin centre chutney.

This version is:

▶️slightly loose

▶️nutty from peanuts and roasted gram

▶️spicy without burning

▶️rich, but not heavy

▶️And the best part? You can make it at home in under 20 minutes, no grinder tricks, no secret ingredients. This chutney is quite commonly served in restaurants in Bangalore, alongside idlis, dosas and paniyaram.  It is a perfect side to a dosa, idli, or any South Indian breakfast but I wouldn’t limit it to just that! 

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📌📌Watch the video recipe here📌📌

INGREDIENTS -

1/2 cup roasted Peanuts 

1/4 cup roasted Gram/ Chana 

6–7 Green Chillies 

 1/2 cup fresh grated Coconut

 Small piece tamarind 

Handful of coriander leaves with stems

Few Mint Leaves 

  Few Curry leaves 

  1 tbsp Oil

 Salt to taste

Water to adjust the consistency of chutney 

For tempering-

 2 tbsp Oil

  ½ tsp Mustard Seeds 

1 tsp Cumin Seeds 

 1 tsp Urad dal

 1 tsp Chana dal 

1–2 dried red chilies (broken)

 Few Curry Leaves 

Asafoetida a pinch

METHOD -

STEP 1 - Heat a pan, add oil, peanuts and roast them until aromatic.

STEP 2 - Add roasted gram and coconut and roast for a minute.

STEP 3 - Add green chilies roast them until blistered and then add curry leaves, mint leaves, coriander leaves with stems and roast lightly.

STEP 4 - Add  tamarind, saute for a minute and then transfer the mixture on a plate and let it cool down completely.

STEP 5 - Add in mixer pot and grind to a smooth or slightly coarse chutney with a loose consistency with salt as per taste and some water.

STEP 6 - Transfer to a serving bowl and add water to adjust the consistency of the chutney.

For Tempering -

 STEP 1 - Heat oil, add  mustard, cumin seeds, splutter them.

STEP 2 - Add chana dal, urad dal, red chilies followed by curry leaves and saute well.

STEP 3 - Add asafoetida and switch off the flame.

STEP 4 - Pour over the chutney and mix well.

STEP 5 -  Ready to serve with idli, dosa, pongal, or upma.