Coconut and peanut chutney

Name: Coconut and peanut chutney
Cuisine: Indian
Ingredients: 1 cup dry coconut; 1/2 cup peanuts; 1/2 tsp jeera; to taste Salt; 3-4 dry red chilli; 3-4 cloves garlic; as required Water; 7-8 curry leaves; 1 tsp oil; 1/2 tsp mustard seeds

Dipali Amin @cook_12176446

#goldenapron3

#week_8
#ingredients_coconut and peanuts

#goldenapron3

#week_8
#ingredients_coconut and peanuts

Dipali Amin @cook_12176446

#goldenapron3

#week_8
#ingredients_coconut and peanuts

#goldenapron3

#week_8
#ingredients_coconut and peanuts

Saved

Ingredients

1 cupdry coconut
1/2 cuppeanuts
1/2 tspjeera
to tasteSalt
3-4dry red chilli
3-4 clovesgarlic
as required Water
7-8curry leaves
1 tspoil
1/2 tspmustard seeds

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Steps

1

Take ½ cup freshly grated coconut in a chutney grinder jar or a small grinder jar.
2

Then add 3 -4 dry red chilli, 3 - 4 tsp peanuts, Salt and 1/2 jeera. For a spicy taste you can add 3 - 4 cloves garlic.
3

Add 3 to 4 tablespoons water. You can even make coconut chutney thick by adding less water.
4

Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
5

Remove the coconut chutney with a spoon or spatula in a heat proof bowl like a steel bowl or a pyrex bowl or a glass bowl. Check the taste and at this step, you can add more salt if needed.
6

In a small pan or a tadka pan,heat 1 tsp oil.
7

Add ½ teaspoon mustard seeds and let them begin to crackle.
8

Once the mustard seeds begin to crackle, add 7 - 8 curry leaves.
9

Stir and fry for a couple of seconds till the curry leaves become crisp
10

Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl.