Peanut Coconut Chutney is easy to make and typically served alongside with Idli , dosa and other south indian breakfasts like upma, uttapam ,ponganalu and many more.
This chutney can be served without tadka also. which makes it less oily and lot more healthier version.
Chutney is very common in south indian household and mainly served at breakfast time. South Indians makes many varieties and variations in chutneys. For today its Peanut Coconut Chutney recipe … click on the link below for video 🔽
Level: Easy
Serves: 2-3
1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml
Ingredients
Peanuts: 1/3 cup
Oil : 1 TBSP
Green Chilli : 2 cut (to taste)
Cumin Seeds: 1 tsp
Fresh coconut: 1/2 cup chopped
Tamarind : 1 inch
Coriander leaves: 1/4 cup
Salt to taste
Water: 1/4 cup as desired consistency
Directions
In a pan add Peanuts, Oil and green chillies and fry until the peanuts crack and change its colour.
Add Cumin seeds and fry for bit more and turn off and let it cool.
Transfer to the blender and then add fresh coconut, tamarind, coriander leaves, salt and water.
Blend to smooth paste.
Serve with Idli, Dosa , Upma and any south indian breakfast
Note:
If You like it, you can add tadka too the chutney.
Tadka:
In a small pan add 2 TBSP of oil. Once oil is hot add mustard seeds, when seeds starts to crack, add Cumin seeds, curry leaves, Dry red chilli. Fry until red chilli change colour and pour it on chutney and mix well.
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