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Peanut Coriander chutney
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Peanut Coriander chutney

Peanut Coriander chutney is something is popular breakfast joints in Bangalore. They usually serve idli Dunken in chutney with some coffee.
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Chutney
Cuisine: karnataka
Servings: 4
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • Coconut – ½ cup
  • Roasted Peanuts – ¼ cup
  • Coriander leaves – 2 tbsp tightly packed
  • Green Chilli – 2
  • Garlic – 2 pods
  • Ginger a small piece
  • Water as needed
  • Salt as needed

To Temper:

  • Oil – 1 tbsp
  • Mustard Seeds – ½ tsp
  • Cumin Seeds – ½ tsp
  • Dry Red Chilli – 2
  • Curry Leaves a spring


  • In a blender add in the coconut, roasted peanuts, coriander leaves, green chili, ginger, and garlic. Pulse everything together to a coarse paste.
  • Next, add in the water and blend to a fine paste. Transfer everything to a bowl add the required water and salt.
  • In a tadka pan add in oil once it is hot add the mustard and cumin seeds let them splutter and then add in the dry red chili and curry leaves let them fry for few secs and then pour the prepared tadka over the prepared chutney. Mix well and serve.


Goes well with Idli, Dosa, or Pongal.
I served it with Pongal and Sambar.
Adjust the no.of green chili as per your spice level.
Keyword Peanut Coriander chutney
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