Coconut peanut chutney Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the peanuts until they turn golden brown.
• STEP 2.Allow the peanuts to cool and then remove the skin.
• STEP 3.In a blender, add the roasted peanuts, grated coconut, green chilies, ginger, tamarind paste, salt, and water.
• STEP 4.Blend until you get a smooth and creamy consistency.
• STEP 5.Transfer the chutney to a serving bowl.
• STEP 6.For tempering, heat oil in a small pan and add mustard seeds, urad dal, curry leaves, and dried red chilies.
• STEP 7.Once the mustard seeds start spluttering, pour the tempering over the chutney.
• STEP 8.Mix well and serve the coconut peanut chutney with dosa, idli, or any South Indian dish.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or fewer green chilies.
• If you prefer a thinner consistency, you can add more water while blending.
• For a variation, you can also add roasted garlic or roasted cumin seeds to enhance the flavor.

Storage and Serving

• Coconut peanut chutney can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, bring the chutney to room temperature and give it a good stir.
• Serve the chutney as a dip or spread with dosa, idli, vada, or any South Indian snack.