Wednesday, 27 January 2016

Peanut Chutney (With Coconut) !


Peanut chutney always remains our favourite and hence I try variations in them, using onion , or tomatoes, or coconut. My mom makes another version of Peanut chutney that is very very simple that doesnt have any onions, tomatoes or coconut but still tastes yumm. 
If you are interested in other variations of the peanut chutney then do check these, Peanut chutney with Onions and Peanut Tomato Chutney
Though this chutney looks like coconut chutney, peanuts play a major role when compared to coconuts. But this little bit fresh coconut definitely enhances the taste and texture. 


INGREDIENTS
  • 1/2 cup Peanuts
  • 1/4 cup chopped fresh coconut
  • 1 tbsp oil
  • 2 tsp Urad Dal
  • 2 tsp Channa Dal
  • 1 inch piece Ginger
  • 4 Green Chillis
  • salt as needed

To Temper
  • 2 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 Cumin Seeds
  • a pinch of Hing
  • 1 - 2 Broken Red chilli
  • curry leaves

STEPS

  • Heat 1 tbsp oil in a pan and add the dals and fry them.
  • Once they turn slightly brown add, ginger, chillis and coconut and fry for a minute. Turn off stove and let them cool.
  • Meanwhile dry roast the peanuts till the skin is easily removable.


  • Remove the skin of peanuts completely by rubbing them between your two palms and blow the skin away.
  • Now grind together the roasted peanuts, the fried coconut and dal mixture with salt adding some water to a smooth chutney.
  • Transfer to a bowl, adjust water and then  do the tempering with the ingredients given under "To Temper".



NOTES

  • If you have roasted and deskinned peanuts handy then this chutney can be made in minutes.
  • I sometimes roast the peanuts in oven, it is much easier when compared to stove top. A large batch can be roasted and deskinned and stored in air tight container.
  • Adjust chillis as per spice level.
  • Serve with idlis / Dosas. 



With Love,

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