Peanut chutney for idli and dosa
PEANUT COCONUT CHUTNEY
INGREDIENTS
- Peanut – 1 cup
- Freshly grated coconut – ¼ cup [optional ]
- Red chilli – 5 or 6 or as per taste
- Tamarind – tiny piece
- Garlic – 2 or 3
- Salt as per taste
- Oil – 1 or 2 tsp
- Mustard seed + urad dal – 1 tsp
- Curry leaves – few
- Asafoetida – a pinch
PREPARATION
- Dry roast the peanuts in a pan on medium flame till golden brown. Off the flame and keep it in the same pan till it cools down and becomes crispy. Using palms rub the peanuts to remove the skin.
- Dry roast the red chilli over direct fire.
METHOD
In a mixie jar take roasted peanuts + coconut + red chilli + tamarind + garlic + salt and grind it into a fine paste by adding required water.
Heat oil in a pan ,add mustard seeds + urad dal let it crackle.
Add curry leaves + asafoetida and add it to the chutney.
Mix and serve with any SouthIndian breakfast items like idli /dosa /vada /appe /appam etc
***– Refer to the recipe of chutney for tips and variations ,click here – Southindian coconut chutney recipe
VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
NOTES
- We can also add small onion by frying it a bit [shallots]
- You can avoid coconut.
- Instead of coconut we can add tomatoes.
- Quantity of water depends on the consistency you want.
- Instead of red chilli you can use green chilli
- You can also make of roasted peanut + roasted chana dal + roasted sesame.
- Instead of water you can use milk to grind .
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