Peanut coconut chutney makes the dish even more finger-licking when served as an accompaniment. It is very easy to make. Prepare this easy and mouth-watering peanut coconut chutney and serve it with idli, dosa, vada, uttapam or any meal.
To make peanut coconut chutney you only require fresh coconut, peanuts, green chilly and few more ingredients. The tempering added to this chutney makes it even more delectable. Store this chutney in refrigerator and relish eating for about 3-4 days. So, definitely try out making peanut coconut chutney with these easy to follow step-by-step instructions. Enjoy!
Directions
Getting ready:
Make a bunch of curry leaves and finely chop it with a scissor or knife.
Making:
Take grated fresh coconut, roasted peanuts, lemon juice, salt, roughly chopped green chilly and ½ cup of water into a mixer jar. Churn to grind all the ingredients together to make slightly coarse paste.
Chutney is now grounded aptly. Transfer it to a bowl. Now add tempering to the chutney.
For tempering, place a small pan on flame. Pour some oil into it. When the oil gets heated add red mustard seeds into it. After the seeds starts spluttering, add finely chopped curry leaves into it. Turn off the flame and add red chilly powder as well. Mix everything really well. Tempering is now ready.
Serving:
Pour the tempering on this finger-licking and lip-smacking peanut coconut chutney and mix it really well. Serve this chutney as a side assortment with idli, dosa, vada, uttapam or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!
- Fresh coconut – ½ (grated) (1 cup)
- Peanuts – ½ cup (roasted and peeled)
- Oil – 1 tbsp
- Green chilly – 2
- Curry leaves – 8-10
- Lemon – 1 (squeezed)
- Red mustard seeds – ½ tsp
- Red chilly powder – 1 pinch
- Salt – 1 tsp or to taste
- Take grated fresh coconut, roasted peanuts, lemon juice, salt, roughly chopped green chilly and ½ cup of water into a mixer jar. Grind all the ingredients together to make slightly coarse paste. Transfer it to a bowl.
- Heat a small pan with some oil into it. When the oil gets heated add red mustard seeds, chopped curry leaves into it. Turn off the flame and add red chilly powder as well. Mix everything really well.
- Pour the tempering on this finger-licking and lip-smacking peanut coconut chutney and mix it really well. Serve this chutney as a side assortment with idli, dosa, vada, uttapam or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!
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