Nothing compares to a warm breakfast of Idli and dosa along with Coconut Chutney.I absolutely love the smell of curry leaves and mustard seeds that fills my house while making my favorite breakfast .So Inviting.
This is a popular South Indian dish and we can see people enjoying the chutney with soft idlis along with dosa and upma. Chutney dates back to 500 BC. The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. In all honesty this chutney is finger licking good.
Chutney takes an important space in our Indian Cuisine and is loved by all.This chutney has two main ingredients.
Coconut the key ingredient is a good source of fats and the added flavour and creaminess in the chutney matches perfectly with South Indian Cuisine.
Peanuts are a good source of fat and protein and works as a great replacement for roasted chana dal,(as so many may not have it)
We Indians love our chutneys and every household makes it with a lot of variation.
The lip smacking green chutney along with garlic chutney and tomato chutney are my saviours when I have to spice up a boring meal.
These can stay refrigerated for a couple of days but honestly in my house they are polished clean immediately after they are made.
How easy it is when we have a ready-made batter of idlis in the refrigerator ,then all we need is a quick churn of chutney and we have an easy snack in no time.
South India is popular for its chutneys and I absolutely love the variety of chutneys it offers.
Here Kashmiri red chillies are used which are not really hot,provide tons of flavour,and improve the shelf life of the chutney.
So who is coming with me to make an easy peasy coconut chutney ready in no time.
Coconut Chutney with Peanuts
- 1 cup freshly grated coconut
- ¼ cup roasted peanuts
- 2 cloves of garlic
- ½ teaspoon of cumin seeds
- 2-3 whole red chillies Kashmiri chillies
- 1 teaspoon seedless tamarind
- ½ cup of water to grind
- Salt to taste
- ½ teaspoon mustard seeds
- ½ teaspoon chopped ginger
- ½ teaspoon urad dal
- ½ teaspoon chana dal
- 1 whole red chillies
- 4-5 curry leaves
- 1 teaspoon coconut/peanut oil
- In a mixer blend roasted peanuts, garlic cloves, cumin seeds, whole red chillies, tamarind and freshly grated coconut.
- Add some water if needed.
- Add salt to taste, remove in a bowl and add ¼ cup of more water or as per desired consistency
- To make the tempering heat oil, add mustard seeds ,chopped ginger, urad dal, chana dal, whole red chillies, curry leaves and salt.
- In a small heated pan, add oil mustard seeds ginger, whole red chillies, curry leaves, chana dal, urad dal. Cook Briefly and top over the coconut chutney.