You make peanut coconut chutney at home. It’s good, but it’s not as good as the tiffin centre chutney.
That creamy, slightly spicy chutney they pour generously over idlis? That’s not regular peanut coconut chutney, it’s tiffin centre chutney.
This version is:
And the best part? You can make it at home in under 20 minutes, no grinder tricks, no secret ingredients.
Unlike traditional coconut chutney, tiffin centre-style Peanut Coconut chutney is designed to coat idlis and dosas.
It’s not meant to sit thick in a bowl.
It’s meant to flow, soak, and cling.
That’s why tiffin centres use:
This combination creates the chutney you remember from street-side hotels.
This recipe solves multiple breakfast problems at once:
If you serve idlis or dosas often, this becomes your default chutney.
You start by lightly roasting the peanuts, roasted gram, not to brown it, but to wake it up. That aroma is important.
Green chillies go in next, just until blistered. No burning, bitterness ruins chutney.
Next comes fresh coconut, tamarind, and mint leaves, added to balance the flavours and keep the chutney fresh and light.
Everything then goes into the blender: coconut, peanuts, roasted gram, shallots, tamarind, herbs, salt, and water. You’re not aiming for thick paste here, think pourable, spoon-coating consistency.
Now comes the magic moment.
The tempering is done separately; the oil is heated well, and the spices crackle loudly. That sizzling hot tempering is poured straight over the chutney.
That’s when the chutney turns from “good” to tiffin centre style Peanut Coconut Chutney.
Pro Tip 💡: Always pour hot tempering over chutney, never the other way around. It releases aroma instantly and locks in flavour.
This is the chutney you serve when you want people to ask,
“Did you buy this from outside?”
That’s exactly how tiffin centres do it.
Making chutney for guests or the next morning?
For tiffin packing, keep chutney slightly thicker; it loosens naturally over time.
Store in an airtight container in the refrigerator for up to 24 hours.
Because it contains coconut and peanuts, it’s best enjoyed fresh.
Do not reheat directly on high heat.
Instead:
Fix these, and you’ll nail the hotel flavour every time.
Other adjustments:
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Tiffin Centre Chutney is a classic South Indian accompaniment served with idli, dosa, vada, and pongal at traditional tiffin centres. Made with a simple blend of coconut, peanut, roasted chana dal, green chillies, and tempered with mustard seeds, curry leaves, and dried red chillies, this chutney is smooth, mildly spicy, and perfectly balanced in flavour. Unlike restaurant-style thick chutneys, tiffin centre chutney is light, slightly runny, and designed to soak beautifully into hot idlis and crisp dosas. Easy to prepare at home with everyday ingredients, this chutney brings the authentic taste of South Indian breakfast stalls straight to your kitchen.
Keep all tempering ingredients ready near the stove
|
Heat a pan, add oil, peanuts and roast them until aromatic |
Add roasted gram, green chilies roast them until blistered
Add the coconut, mint leaves and tamarind to the pan, and lightly roast them
Transfer peanuts, roasted gram and chillies to a blender, add coconut, tamarind, salt, herbs and water
Grind to a smooth or slightly coarse chutney with a loose consistency
Heat oil in a small pan for tempering
Add mustard seeds, cumin seeds, dals, red chilli, curry leaves and hing
Pour hot tempering over chutney and mix well
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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