How to make Kadale Chutney - Roasted peanut chutney

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh coconut (ताज़ा नारियल), Peanuts (kadale)

Cuisine : Karnataka

Course : Pickles, Jams and Chutneys

Kadale Chutney Recipe Card

Kadale Chutney

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Kadale Chutney checkout Coconut Chutney, Coconut Chutney. You can also find more Pickles, Jams and Chutneys recipes like Salsa Verde, Hirvee Mirchi Cha Thecha , Aalch Chutin , Lemon And Fresh Turmeric Pickle.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kadale Chutney Recipe

  • Fresh coconut scraped 2 tablespoons

  • Peanuts (kadale) roasted 2 tablespoons

  • Green chillies chopped 4

  • Onion chopped 1 small

  • Fresh coriander leaves chopped 4 tablespoons

  • Ginger chopped 1 inch

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 4-5

  • Asafoetida 1/2 teaspoon

  • Salt to taste


Step 1

Grind coconut, peanuts, green chillies, onion, coriander leaves and ginger with a little water to a fine chutney.

Step 2

Put the chutney into a bowl and adjust the consistency with water as required.

Step 3

Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add curry leaves and asafoetida and pour this tempering over the chutney.

Step 4

Add salt and mix well. Serve.