Peanut Chutney with Coconut, Groundnut(verkadalai) chutney Recipe
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Peanut Chutney with Coconut, Groundnut(verkadalai) chutney Recipe made with coconut and peanuts
Recipe type: Main
Cuisine: Indian
Serves: 4
  • for chutney
  • ½ cup peanuts or groundnuts
  • ⅓ cup grated coconut or dry coconut
  • 2 green chilies
  • small gooseberry sized tamarind
  • 1 garlic cloves
  • salt as per the taste
  • water for grinding
  • for seasoning
  • 4-5 curry leaves
  • 1-2 red chilies
  • 2 tbsp coconut oil
  • pinch hing
  • ½ tbsp mustard seeds
  • ½ tbsp urad dal
  1. Roast the ½ cup peanuts(verkadalai) until golden.
  2. Roast ⅓ cup dry coconut, 2-3 green chili, tamarind, 1 garlic clove. Roast everything well and let it cool for sometime.
  3. Add salt and Ground it to a smooth paste with little water. Peanut chutney with coconut is ready to serve.
You can add fresh coconut or dry coconut
Make sure that peanut should not burn while roasting.
I prefer grinding peanuts with the skin since it has a lot of nutritional value.
Check the variations above to make different peanut chutneys.
Recipe by Prema's Culinary at