I can’t stress enough about the importance of a good chutney or a delicious sambar, on making the whole idli/dosa eating, a good experience. I love preparing different chutney’s so that the same ‘ol coconut chutney does not get mundane. As much as we love that chutney my family is always game for variations. And this easy coconut peanut chutney happens to be one of them!
As the name suggests, it has coconut and roasted, skinned peanuts. I pretty much follow my standard coconut chutney for any chutney that has coconut as the base. Variations include adding cilantro or roasted red chillies or like in this case peanuts, resulting in a coconut peanut chutney. You can skip the coconut for a plain peanut chutney!
I was also asked for the idli recipe when I posted the coriander coconut chutney. Honestly, there is nothing much and yet so much, to the basic idli recipe. I wish the procedure was as short as the list of ingredients, but it is not. In order to master the art of making idlis, you need to get all the steps right. It’s much easier if you have the usual stone wet grinder. The problem starts when you use a mixer instead. Stay tuned, because, next, I’m doing an elaborate idli post, batter ground in the mixer. I’m sure that post will cater to many of you, and hopefully solve your idli making woes too!
OTHER ACCOMPANIMENTS THAT I’VE SHARED EARLIER
Sambar Coconut chutney Spicy and tangy South Indian tomato chutney Coriander coconut chutney
STEP BY STEP INSTRUCTIONS TO MAKE COCONUT PEANUT CHUTNEY | PEANUT CHUTNEY WITH COCONUT
1.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.
2.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.
3.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 1.You can skip coconut and use 1 cup of roasted peanuts instead for peanut chutney. 2.You can either add more of the grated coconut or roasted peanuts as per your taste. I prefer a 1:1 ratio. 3.You can also add 1-2 garlic cloves in this chutney, 4.If 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
HOW TO MAKE COCONUT PEANUT CHUTNEY?
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I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook @ Aromaticessence Pinterest @ Aromatic Essence Instagram @ aromatic_essence77 Twitter @ freda_dias Have a lovely week ahead! Regards, Freda
