indian chutney recipe
- The Best indian chutney recipe
- Creamy Coconut-Lime Chutney with Spiced Peanuts
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Coconut-Lime Chutney with Spiced Peanuts Works
- ❓ Frequently Asked Questions About Creamy Coconut-Lime Chutney with Spiced Peanuts
The Best indian chutney recipe
Creamy Coconut-Lime Chutney with Spiced Peanuts
A refreshing, tangy chutney that balances bright lime and creamy coconut with a nutty crunch. Perfect for pairing with grilled meats, rice, or as a dip for fresh vegetables.
🥘Ingredients
- 1 cup unsweetened coconut milk
- ½ cup plain yogurt
- Juice of 2 limes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch fresh ginger, grated
- ½ cup roasted peanuts, roughly chopped
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro, chopped
- Extra lime wedges
👨🍳Directions
-
1
In a mixing bowl, combine coconut milk, yogurt, lime juice, chopped onion, garlic, and ginger. Let sit for 10 minutes to allow flavors to meld. -
2
In a separate bowl, mix peanuts with cumin, turmeric, chili powder, and salt. Toast in a dry pan over medium heat for 2–3 minutes until fragrant, then cool. -
3
Process the coconut-yogurt mixture in a food processor until smooth. If needed, strain through a fine-mesh sieve for a silky texture. -
4
Fold the spiced peanuts into the chutney. Adjust lime juice or salt to taste. For extra freshness, garnish with cilantro and lime wedges.
🔧Equipment
- Mixing bowls
- Food processor or mortar and pestle
- Fine-mesh sieve (optional)
📊Nutrition Facts (per serving)
📝Notes
- For a smoother texture, blend the coconut milk and yogurt mixture until completely smooth.
- Substitute peanuts with cashews or almonds if preferred.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Watch Video Of How Creamy Coconut-Lime Chutney with Spiced Peanuts Works
❓ Frequently Asked Questions About Creamy Coconut-Lime Chutney with Spiced Peanuts
1. What is the best way to adjust the spice level in this chutney?
Use the green chilies as your guide: start with fewer and gradually increase if you prefer heat. If you dislike spice entirely, skip the chilies and add just a pinch of cayenne or red pepper flakes for mild warmth. Always taste as you go—adjust with water to thin if needed.
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2. Can I make this chutney ahead of time?
Yes, but store it in an airtight container in the fridge for up to five days. If you plan to use it in dishes like curries or wraps, let it sit overnight to let flavors meld. For longer storage, freeze portions for up to three months.
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3. What if I don’t have fresh cilantro?
Substitute with equal parts chopped parsley or mint. If you’re avoiding fresh herbs entirely, use dried cilantro (one part dried to three parts fresh by volume) and steep it in warm water for 10 minutes before blending. The texture will be slightly thicker.
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4. How do I prevent the chutney from getting too runny?
Reduce the water slightly at the start (start with 1/4 cup instead of 1/2) and let the mixture thicken naturally. If it’s too thin after blending, simmer gently for two minutes over low heat. For a thicker paste, strain through a fine-mesh sieve before blending.
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5. Can I use this chutney in other dishes besides curries?
Absolutely! Mix it into marinades for grilled meats or tofu, use it as a sandwich spread on roasted sweet potatoes, or drizzle it over tacos with grilled fish. For a tangy twist, stir it into yogurt-based dressings or mix it into spiced rice for a quick flavor boost.
