Coconut Peanut Chutney

Name: Coconut Peanut Chutney
Ingredients: 1/4 cup fresh coconut (about 20 grams); 2 tablespoons roasted peanuts; 1 teaspoon Kashmiri red chili powder; 1 teaspoon lemon juice; 2 tablespoons plain yogurt; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/2 inch piece ginger; 2-3 green chilies; as needed Water; 2 tablespoons oil; 1/2 teaspoon mustard seeds; 2-3 dried red chilies; 6-8 curry leaves

Parul Manish Jain @treatsgallery_

Raipur

Coconut chutney holds a special place in South Indian cuisine. It is served with dosa, idli, medu vada, uttapam, appam, or appe. There are many ways to make coconut chutney. Today, I have made it with peanuts.

Parul Manish Jain @treatsgallery_

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Ingredients

1/4 cupfresh coconut (about 20 grams)
2 tablespoonsroasted peanuts
1 teaspoonKashmiri red chili powder
1 teaspoonlemon juice
2 tablespoonsplain yogurt
1/4 teaspoonsalt
1/4 teaspoonsugar
1/2 inchpiece ginger
2-3green chilies
as neededWater
For tempering
2 tablespoonsoil
1/2 teaspoonmustard seeds
2-3dried red chilies
6-8curry leaves

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Steps

1

Gather all the ingredients. Wash the coconut thoroughly.
2

Add all the chutney ingredients to a blender jar, add a little water, and blend into a slightly coarse chutney.
3

For tempering: Heat oil in a small pan, add mustard seeds and let them splutter. Turn off the heat, add dried red chilies and curry leaves, and lightly roast. Pour this tempering over the chutney.
4

Your coconut peanut chutney is ready. Serve it with dosa, idli, or uttapam.