A thick and creamy coconut chutney with flavored with peanuts
Course Dip
Cuisine Indian
Keyword chutney, Dip, Side, South Indian
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Author Syama
Ingredients
1CGrated Coconut
4TbspPeanuts Whole Skinned
1/2Inch Fresh Ginger Root
2Green Chilies Optional - To Taste
1/2 TspSalt To Taste
Tempering
1TbspOil
1/2TspMustard Seeds
1/2TspUrad Dal
2Red Chilies Dry - Optional
FewCurry Leaves optional
Instructions
Dry roast peanuts in low to medium heat. stir often to prevent the peanuts from burning. Tun off the heat and let cool when the peanuts have lightly browned and is oozing oil.
Chop the ginger into small pieces and place in a blender bowl along with coconut peanuts green chilies and salt. Grind to a smooth paste adding a few tablespoons of water.
Heat oil in a small pan. When hot add the mustard seeds, urad dal , red chilies and green chilies. Turn off the heat once the mustard seeds splutter and the urad dal turns brown.
Add enough water to the chutney to reach desired consistency. Taste and adjust salt. Pour into a serving bowl and garnish with the tempering oil and spices.