Chutneys are such an integral part of Indian cuisine. They have the magical power of enhancing the flavor of food multifold in spite of the fact that they are no-fuss and really simple to make.  I really swear by all my chutneys and condiments. Hope you have seen my coriander-tomato chutney and vinegar onion pickle recipes.

This is a really simple recipe. It will allow you to make chutney in about 10 minutes or less. I am not tempering this additionally but you totally can if you want it to look prettier and taste nicer. Will give you those special instructions below.

COOKING TIME: 5 minutes

Peanut Coriander Chutney


  1. Peanuts – ½ cup
  2. Coriander Leaves – 1.5 cups, roughly chopped
  3. Curry Leaves – 3-4 twigs
  4. Green Chilli – 1
  5. Curd – 3 tablespoons
  6. Salt – 1 teaspoon


  1. Take the peanuts and place them in a pan on medium heat and dry roast them. Keep turning them constantly for uniform heating and also make sure they don’t burn.
  2. Turn off the heat after 4-5 minutes as they should be done by then.
  3. Allow them to cool for a few minutes and then peel them with your hands and remove the husk/cover. I simply blow them off and since they are lighter they fly out of the pan.
  4. Add peanuts in a mixer grinder along with salt and a green chilli.
  5. Allow the peanuts to a smooth powder.
  6. Now add washed and chopped coriander leaves and curry leaves along with curd.
  7. Churn again and your chutney is ready.

If you want to temper the chutney, then take a tablespoon of oil in a pan and allow it to heat and then add a few mustard seeds, a red dry chilli, few curry leaves and a pinch of asafetida and add it on top of the chutney.

Serve it with dosa, paniyarams or uttapam. Isn’t this super simple to make?

Peanut Chutney with Paniyarams