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    Home » Recipes » chutney

    Last Updated: July 17, 2020 | First Published on: February 28, 2014 by Hari Chandana Ponnaluri

    Verusenaga Kothimeera Pachadi – Peanut Coriander Chutney Recipe for Idli Dosa

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    Verusenaga Kothimeera Pachadi or Peanut Coriander Chutney Recipe – An easy chutney or dip recipe with roasted peanuts, cilantro and chillies.

    plate of idli and vada with peanut cilantro chutney

    What is Peanut Coriander Chutney?

    Coriander Peanut Chutney or Palli Kothimeera Pachadi Recipe is a healthy, flavorful and easy South Indian Chutney made with roased peanuts, cilantro, green chillies and tamarind. This chutney is super quick to make if you have roasted peanuts ready.

    Is this chutney vegan?

    The answer is YES. It is a plant-based chutney recipe.

    How long can you store peanut chutney?

    It keeps fresh for 2-3 days in the refrigerator.

    Serving Suggestions:

    that goes well with any South Indian breakfast dishes such as Pongal, Upma, Idli or Dosa. They taste great with bajjis or pakoras too. If you love fusion food, try the chutney with a toast or crackers.

    If you are looking for more chutney varieties then do check the below recipes.

    Few More Chutney Recipes on the blog:

    • Palakura Kandi Pachadi
    • Tomato Onion Red Chutney
    • Curry Leaves Coconut Chutney
    • Peanut Mint Chutney
    • Mint Radish Chutney
    • Coconut Tomato Chutney
    • Hotel Style Coconut Chutney
    • Carrot Peanut Chutney

    How to Make Coriander Peanut Chutney Recipe:

    Coriander Peanut Chutney Recipe

    Hari Chandana Ponnaluri
    How to make Peanut Coriander Chutney or Palli Kothimeera Pachadi Recipe. An easy and healthy chutney recipe for South Indian breakfasts.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Chutney, Condiments, Side Dish
    Cuisine South Indian
    Servings 4
    Calories 147 kcal

    Ingredients
      

    • ½ cup Peanuts
    • ½ cup Coriander Leaves tightly packed
    • 3 - 4 Green Chillies
    • 1 inch piece of Tamarind
    • ¼ - ½ tsp Jaggery optional
    • ¼ tsp Mustard Seeds
    • ¼ tsp Chana Dal
    • ¼ tsp Urad Dal
    • ¼ tsp Cumin Seeds
    • A pinch of Hing
    • 1 dried red chilli
    • 3 tsp Oil
    • Salt to taste
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    Instructions
     

    • Heat a pan on low flame, add the peanuts and roast them till they turn brown. Let them cool completely.
    • Remove the skin of the peanuts completely.
    • Heat a teaspoon of oil in a pan. Add the slit green chillies and saute for a minute.
    • Then add the coriander leaves and fry for a minute.
    • Turn off the flame and keep it aside.
    • Grind the roasted peanuts and tamarind into a coarse powder. Add the sauteed green chilli – coriander leaves, jaggery and salt and grind everything.
    • Add water and grind to a smooth paste.
    • Heat 2 teaspoons of oil in a pan for seasoning. Add the mustard seeds, urad dal, chana dal and cumin seeds and let them splutter.
    • When the seeds stop popping, add the red chilli and hing. Turn off the flame.
    • Pour it over the chutney and combine.
    • Serve with idli, dosa, pongal or upma.

    Notes

    Adjust the spice levels as per your taste.
    This chutney keeps well for 2-3 days in the refrigerator. 

    Nutrition

    Calories: 147kcalCarbohydrates: 6gProtein: 4gFat: 12gSaturated Fat: 1gSodium: 118mgPotassium: 146mgFiber: 2gSugar: 1gVitamin A: 135IUVitamin C: 4.6mgCalcium: 19mgIron: 0.8mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    You might also like to check these recipes:

    • Chikkudu Ginjala Pulusu
    • Cornmeal Upma
    • Ragi Semiya Upma
    • Menthikura Atukulu
    • Ponnaganti Aaku Vepudu 
    • Sakinalu 
    • Lobia Sandwich 
    • Peanut Murukulu
    • Aloo Palak
    • Bhinda Sambhariya 

     

    More chutney

    • Vankaya Pachadi Recipe – Andhra Style Brinjal Chutney Recipe {Video}
    • Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut
    • Radish Chutney Recipe – How to Make Mullangi Pachadi for Tiffins
    • Tomato Coconut Chutney Recipe – Tomato Kobbari Pachadi Recipe – South Indian Chutney Recipes for Idli Dosa
    599 shares

    Reader Interactions

    Comments

    1. Sony P says

      February 28, 2014 at 6:54 pm

      Ahh…….super tempting chutney!!

      Reply
    2. nandoos Kitchen says

      March 01, 2014 at 11:11 am

      lovely mouthwatering chutney.

      Reply
    3. Sweta Biswal says

      March 02, 2014 at 9:45 am

      A simple and flavorful chutney….yummy!!

      Reply
    4. Gayathri Sathyanarayanan says

      March 03, 2014 at 12:56 am

      Healthy and nutritious chutney.looks yummy.

      Reply
    5. Hema says

      March 04, 2014 at 3:49 pm

      I've never added coriander to peanut chutney, looks so good..

      Reply
    6. Ranjani Raj says

      March 05, 2014 at 6:58 am

      Simple and easy recipe

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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