Peanut Coconut Chutney | Best with Idli, Dosa
Ingredients
- Peanuts- 1/2 cup
- Fresh grated coconut- 1/4 cup
- Green chillies- 3 nos.
- Garlic cloves- 2 to 3 nos.
- Cumin seeds- 3/4 tsp
- Tamarind- Marble sized
- Salt- 1 tsp
- Cooking oil- 1 tsp
To temper
- Cooking oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Broken red chilly- 1 no.
- Curry leaves- Few
Instructions
Method
- Take peanuts in a pan and dry roast them till they shed their skin off. It may take few minutes. Let it cool down, then crush them between your palms to remove the skin off.
- Heat a pan adding oil, green chillies and garlic cloves. Roast them in medium flame and switch off. Add roasted peanuts, garlic, coconut, green chillies, cumin, salt and tamarind in a mixer and grind them together to little coarse puree. Add water as needed.
- Yummy peanut coconut chutney is ready to serve with dosa and idli.
Notes
- You can use the roasted peanuts with skin too. In that case the color of the chutney would differ.
- Do not skip garlic, it adds unique flavor to the chutney.
- While grinding the chutney, add water as per the desired consistency.