Coconut peanut chutney is a very common side dish served with almost all the south Indian food. Dosa, uttapam, idli is incomplete without this chutney.
Preparation Time: 5mins ∏ Cooking Time: 5mins ∏ Servings:1 small bowl
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1 cup fresh/frozen unsweetened coconut
- 1/4 cup roasted peanuts
- 1 inch roughly chopped ginger
- 2-3 chopped green chilly
- Fistful fresh chopped coriander leaves
- 1 teaspoon tamarind
- 1 teaspoon cumin seeds
- 1 teaspoon roasted chana dal
- 1 pinch hing
- Salt as per taste
- 2-3 teaspoon water for grinding
- 1-2 teaspoon oil
- 1 teaspoon mustard seed
- 1/2 teaspoon urad dal
- 5-6 curry leaves
- 1 Whole red chilly
How to make Coconut peanut chutney:
Step1: In a Blender/grinder combine Coconut,roasted peanut, ginger, chilly, tamarind, coriander leaves,chana dal,1/2 teaspoon cumin seed(rest will be used in tempering) and salt as per taste.Blend it to a smooth paste using as little water as needed for a moderately thick (not watery) consistency. Set aside.
Step2: Add 1-2 teaspoon oil in a heated pan, then add mustard seed and let them crackle.Now add 1/2 teaspoon cumin seed and hing and saute it for a while and then add urad dal and roast it for a minute.
Step3: Now add red chilly along with curry leaves and roast the tempering till it turns golden in colour. Turn off the flame and pour the tempering on to the coconut paste.
Coconut chutney is ready to be served with any of the south indian snacks, you can also store this in fridge for couple of days.