Sometimes, when I look at the blog, I realise how many old posts need refreshing and this Coriander Peanut Chutney is one of the many. I had first posted this recipe in September 2014 and have just got round to updating it with better pictures and a recipe card.
Kothimeera Verusenaga Pachadi as we call this Coriander and Peanut Chutney in Telugu is a versatile chutney that can used as an accompaniment to idli, dosa and tikkis; or then to used to spice up a sandwich (yes, yes, Indian sandwiches are laced with chutney, a story for another post.:-)).
Truth be told, I like this chutney better than the plain Kothimeera Pachadi because it is far creamier because of the peanuts in it. Also, using peanuts prevents this chutney from discolouring even when left uncovered, a problem one faces with plain coriander chutney sometimes.
Do also try my recipes for:
- Beerakaya Thokku Pachadi | Andhra Ridge Gourd Peel Chutney
- Mamidikaya Nuvvula Pachadi | Andhra Raw Mango & Sesame Chutney
- Anapakaya Pachadi | Sorakaya Pachadi (Andhra Lauki Chutney)
- Andhra Dondakaya Pachadi | Kovakkai Thogayal by Satya Rapaka
How to Make Coriander Peanut Chutney | Kothimeera Verusenaga Pachadi | Kothimira Palli Pachadi
- To Roast Peanuts
- In a heavy-bottomed pan or kadhai, over medium heat, dry roast 2 tbsp peanuts till they start to change colour and start to break open.
- Transfer to a plate and let them cool.
- While standing over a sink, rub the peanuts between palms of your hands to remove the peel.
- Gently blow to remove the peel.
- Making the Pachadi
- Grind together 1 Cup Fresh Coriander Leaves, 2 tbsp Roasted Peanuts, 2-3 Green Chillies, 1/2″ Piece of Ginger, 1/2 tsp Sugar, and Salt with some water to a smooth paste. You can also add 2 cloves garlic, if you wish.
- Store refrigerated in an air-tight container.
Recipe for Coriander Peanut Chutney
Coriander Peanut Chutney | Kothimeera Verusenaga Pachadi | Kothimira Palli Pachadi
Ingredients
- 1 Cup Fresh Coriander Leaves
- 2 tbsp Roasted Peanuts (See Notes)
- 2 or 3 Green Chillies
- 1/2 tsp Sugar
- 1/2" Ginger
- 2 Garlic Cloves (Optional)
- Salt to Taste
Instructions
- Grind together 1 Cup Fresh Coriander Leaves, 1 tbsp Peanuts, 2 Green Chillies, 1/2" Ginger, 1/2 tsp Sugar, and Salt with some water to a smooth paste. You can also add 2 cloves garlic, if you wish.
- Store refrigerated in an air-tight container.
Notes
- In a heavy-bottomed pan or kadhai, over medium heat, dry roast 1 tbsp peanuts till they start to change colour and start to break open.
- Transfer to a plate and let them cool.
- While standing over a sink, rub the peanuts between palms of your hands to remove the peel.
- Gently blow to remove the peel.
Sounds delicious and your photo is beautiful.
i would love to have this chutney <3 but am allergic to peanuts :/
Add cashew instead of peanuts. Taste changes but still great.
yeah that i can do 😀 thank you 🙂
Simple n flavorful :).
Delicious. Love chutneys in sandwiches.
Delicious!!!
Yummmm.. like d idea of spread
Yum Aruna! I love finding new chutney recipes, this one actually reminds me of one I used to get at a batata vada stall, was so delicious and yours must be even better 🙂
Bit spicy for me but coriander and peanut I love it. My father was thr in Vijayawada for 10 years and he love spicy food after seeing this I remember his craving for spicy chutney:-)
Lovely!!
I love coriander leaves going into any dish 🙂 Thanks for posting!
Very tasty chutney. I made your recipe today and all of us at home liked it a lot! Thanks for sharing 🙂
Hey! Thank you for the feedback. 🙂
You’re welcome 🙂
Flavoursome and nutty…. 🙂
Reblogged this on greenzgrains and commented:
Love green chutney and all its variations, sooo delicious and versatile