Coconut Peanut Chutney For Idli & Dosa
This coconut peanut chutney is thick, creamy and delicious that is perfect to be mopped along with some idli or dosa!
Servings 2 cups of chutney (approx)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup freshly grated coconut
- 1/2 cup raw peanuts
- 1/2 inch ginger
- 2-3 green chilli, adjust as per desired heat
- gooseberry sized ball of tamarind/lemon juice
- Pinch of sugar, optional
- Salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 red chillies
- Pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Dry roast the peanuts on medium heat. Transfer to a plate. Once it is cool, rub the peanuts between your palms to remove the skin. If you already have roasted peanuts, use that instead and skip this step.
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
- For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves turn crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used here, it is best to consume it within 1-2 days. Store it in the refrigerator.
Notes
- You can skip coconut and use 1 cup of roasted peanuts instead for peanut chutney.
- You can either add more of the grated coconut or roasted peanuts as per your taste. I prefer a 1:1 ratio.
- You can also add 1-2 garlic cloves in this chutney.
- f you use frozen grated coconut, bring it to room temperature and use warm water for grinding or else the fat in the coconut will separate and the chutney will curdle. If that happens, you can add more peanuts or dalia dal and grind. This will help absorb excess moisture.