Palli Coconut Chutney Recipe

How to Make Palli Coconut Chutney

Peanut chutney is a good substitute for coconut chutney. Peanut coconut chutney is made in Andhra style to accompany idly, dosa etc. Ground nut is just another term for peanut. This protein rich peanut chutney is made regularly at home for breakfast.

There are so many ways peanut chutney is made. The color of the chutney can vary based on the ingredients like tamarind, red chilies and roasting the peanuts as well.

Ingredients Required:

Peanuts – 1 cup
Coconut pieces – ½ cup
Green chilies – 8
Tamarind as per required
Mustard seeds – ¼ teaspoon
Bengal gram – 1 tablespoon
Splitted urad dal – 1 tablespoon
Red chillies – 3
Curry leaves – 2 bunches
Garlic – 4(skinless)
Broken garlic – 3(for tempering)
Oil – 3 tablespoons

Preparation method:

a. Soak tamarind in water for 15 minutes until it becomes soft.
b. Extract the juice, filter and keep aside in to a cup.
c. Add peanuts to the hot pan and dry roast them under low flame till they start changing color.
d. Cool them down.
e. Add oil (1 tablespoon) to the hot pan and fry washed green chilies (8) by covering the pan and sauté for few minutes on medium flame, until they start changing color.
f. Let this mixture warm or cool down.
g. In a blender, add coconut pieces and powder them finely.
h. Into the powder, add fried peanuts, garlic (4 skinless) which gives a nice taste to the chutney.
i. Then add fried green chilies and grind.
j. When it is half grinded, add tamarind juice and water as per consistency required.
k. Add salt as per taste.
l. Frequently check the consistency by adding water and mixing the ingredients uniformly.
m. Scrape off the sides and blend.
n. Blend the chutney into a fine smooth paste.
o. Now transfer the chutney into a bowl.

Tempering process:

Add oil (2 tablespoons) to the hot pan and then turn down to low flame.
Add garlic (3 broken), mustard seeds (¼ teaspoon) and allow them to pop up.
Now add Bengal gram (1 tablespoon), splitted urad dal (1 tablespoon) and fry them for few seconds.
Then add curry leaves and cover the pan, let them crackle.
Remove the lid, now add red chilies (3) and fry the mixture until golden brown color.
Add the tempering to the chutney.
Mix it well.
Transfer this chutney to a serving bowl.
Tasty and Delicious Palli Coconut Chutney is ready
Serve the chutney with idly, dosa, uttapam or your favorite breakfast.


Do not over roast unless you like the over roasted flavor.
Store in an air tight container and refrigerate.
But once made this chutney it is best to consume within few hours. The taste diminishes after few hours.
After dry roasting the peanuts if you want you can peel the peanuts otherwise not required.

Nutrition facts:

Total carbs – 14g
Dietary fiber – 6g
Sugars – 2g
Protein – 7g
Vitamin A – 6%
Vitamin C – 4%
Calcium – 3%
Iron – 7%

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