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Crunchy Coconut Peanut Chutney With Besan Carrot Dosa

Take your simple coconut chutney to a crunchy level by adding peanuts to it. Try out Coconut Peanut Chutney.

Coconut Peanut Chutney

Coconut Peanut Chutney


  • Grated Coconut – 1 cup (fresh or frozen)
  • Dry Roasted Peanuts – a small handful
  • Chopped Green Chillies – 1 or 2 (Alter according to your spice tolerance)
  • Peeled Ginger – a small piece
  • Salt – to taste
  • Water – 1/4 cup
  • Oil – 1 tsp
  • Mustard Seeds – 1/4 tsp
  • Sliced Shallots – 2
  • Curry Leaves – a small sprig

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  • Grind coconut, peanuts, green chillies and ginger along with water to form a medium-thick paste.
  • If the paste is too thick, you can add a little more water. Season with salt.
  • Heat 1 tsp oil in a pan and splutter mustard seeds.
  • Throw in the shallots and curry leaves and quickly saute for a few seconds.
  • Pour the coconut-peanut paste into the pan. Stir everything and remove from heat.
  • Serve with Besan Carrot Dosa.


  • You can also grind a few curry leaves along with the coconut and it would taste even more wonderful.
  • Add a teaspoon of sugar to your chutney and your kids are going to love it.

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