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. 

Coriander Peanut Chutney
Coriander Peanut Chutney

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:

How to Make Coriander Peanut Chutney | Kothimeera Verusenaga Pachadi | Kothimira Palli Pachadi 

  1. To Roast Peanuts
    1. 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.
    2. Transfer to a plate and let them cool.
    3. While standing over a sink, rub the peanuts between palms of your hands to remove the peel. 
    4. Gently blow to remove the peel.
  2. Making the Pachadi
    1. 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.
    2. Store refrigerated in an air-tight container.
Kothimira Verusenaga Pachadi | Kothimeera Palli Pachadi
Kothimira Verusenaga Pachadi | Kothimeera Palli Pachadi

Recipe for Coriander Peanut Chutney

Coriander Peanut Chutney | Kothimeera Verusenaga Pachadi | Kothimira Palli Pachadi

Aruna
This creamy Coriander Peanut Chutney is always in my home. You can use it as an accompaniment to idli, dosa and various tikkis. Of course, it can be used to make some great chutney sandwiches as well.
0 from 0 votes
Prep Time 5 mins
Cook Time 5 mins
Course Accompaniment, Sides
Cuisine Gluten Free, Indian, Vegan, Vegetarian
Calories 197 kcal
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
If you need to roast Peanuts
  • 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.
Nutrition Facts
Coriander Peanut Chutney | Kothimeera Verusenaga Pachadi | Kothimira Palli Pachadi
Amount Per Serving
Calories 197 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 844mg37%
Potassium 239mg7%
Carbohydrates 23g8%
Fiber 10g42%
Sugar 10g11%
Protein 6g12%
Vitamin A 1080IU22%
Vitamin C 33mg40%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coriander Peanut Chutney, Dhania Mungfali Chutney, Kothimeera Verusenaga Pachadi, Kothimira Palli Pachadi
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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