Peanut and Coconut chutney
Peanut chutney is an excellent accompaniment to South Indian breakfast delicacies like idli, dosa, pongal etc and pairs well with sambar and onion chutney or tomato chutney.
Servings: 3 to 4 servings
Ingredients
- 1 cup of roasted peanuts
- 3 to 4 green chillies sautéed in a few drops of oil for a minute
- 2 Tablespoons of desiccated coconut
- Cranberry size tamarind
- 2 garlic pods
- 1 teaspoon cumin seeds
- Required salt
- For the seasoning:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 dry red chilli
- A pinch of asafetida
- Few curry leaves
Instructions
- Grind together roasted peanuts, fried green chillies, desiccated coconut, garlic pods, cumin seeds and tamarind to a smooth paste. Transfer to a bowl.
- Heat a small skillet with oil over medium heat and season with mustard seeds, cumin seeds and dry chilli. Once they splutter add a pinch of asafoetida and curry leaves. Turn off the heat and pour the seasoning over the peanut chutney.
- Peanut chutney is ready to be served with idli, dosa, pongal etc.It can also be paired with sambar and onion chutney or tomato chutney and served.
Notes
1. You can substitute dry red chillies for green chillies, which gives a different colour and taste to the chutney.
2. Adjust spice levels with chillies and tanginess with amount of tamarind to suite your taste.
3. You can skip using coconut and prepare only with peanuts which gives a different taste.
2. Adjust spice levels with chillies and tanginess with amount of tamarind to suite your taste.
3. You can skip using coconut and prepare only with peanuts which gives a different taste.