This chutney or dip is an essential accompaniment to idli or dosa. It can also be had with cheela (chickpea crepes or savoury rice crepes). Coconut peanut chutney is very healthy, the coconut supports gut health, peanuts are rich in proteins, essential fats and fat soluble vitamins. So just a teaspoonful is actually beneficial along with being tasty as well.
Mop up with Medu wada, Idli and Dosa. I devour it with fritters and kebabs as well.
- Grated Coconut: 1/2 Cup
- Peanuts: 1/2 Cup (Roasted and skinned, better to use salted)
- Green Chilies: 3-4
- Garlic cloves: 2(optional)
- Grated Ginger: 1 tsp
- Salt: To Taste
- Red chili powder: 1/2 tsp
- Tamarind: 1/2 tsp
- Oil: 1/2 tsp
- Mustard Seeds: 1/2 tsp
- Curry Leaves: 4 to 5
In a blender add roasted peanuts (Note: If using raw peanuts, Dry roast peanuts and allow to cool, remove the skin), coconut, salt, ginger, green chilies, chili powder, garlic and tamarind with some water and grind into a smooth paste and transfer to a bowl.
Heat oil in a small pan, add mustard seeds and allow to crackle. Add curry leaves. Pour tempering over chutney, give a quick mix.