Dry roast the peanuts and dry red chillies until golden. But if you are in the mood for tempering and jazzy in the morning like I was (weekend and all da), heat sesame oil (gingely oil) in a pan until hot. Take a mixie jar and add in half a teaspoon of tamarind paste. Dosa, uttapam, idli is incomplete without this chutney. Step1: In a Blender/grinder combine Coconut,roasted peanut, ginger, chilly, tamarind, coriander leaves,chana dal,1/2 teaspoon cumin seed(rest will be used in tempering) and salt as per taste.Blend it to a smooth paste using as little water as needed for a moderately thick (not watery) consistency. Grind to a smooth paste. This site uses Akismet to reduce spam. Jaggery n hing is new to me ka.. will try this … it’s gonna be yummy. July 15, 2017 by Suguna Vinodh 12 Comments. I am passionate about South Indian food. Thank you. Dry roast the peanuts and dry red chillies until golden. Peanut coconut chutney with red chillies and a hint of garlic flavour. Grind to a smooth paste and the chutney is ready. Happy Cooking. Many of the Tamil Nadu chutney recipes will have coconut in it. 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 … Ingredients. Wow, that was great chutney, I always used to do coconut one, this turned out so well yummy, thanks. I like to use the Karnataka Byadagi chillies as it imparts a great colour and is not very spicy. I didn’t have jaggery so I added quarter teaspoon sugar as I love it spicy. Here is the video of how to do peanut coconut chutney. FacebookInstagramTwitter, Your email address will not be published. I love this peanut coconut recipe. Thanks for visiting my website. https://aromaticessence.co/coconut-peanut-chutney-idli-dosa Take a mixie jar and add in half a teaspoon of tamarind paste. Set aside. I make it with Idli and dosa. To add to that, I am not a morning person. Recipe for easy and quick peanut coconut chutney that can be made in minutes. All it takes is just 5 minutes to put this chutney together and goes so well with idli and dosa. Preparation Time: 5mins ∏ Cooking Time: 5mins ∏ Servings:1 small bowl, Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm. https://rakskitchen.net/peanut-coconut-chutney-recipe-how-to Turn off the flame and pour the tempering on to the coconut paste. Peanuts, roasted – 1/2 cup Coconut, grated – 1/2 cup Red chilli – 6 Garlic – 1 flake 5 minutes of extra sleep in the morning seriously does matter a lot. Here is how to do peanut coconut chutney. I love south Indian food and I am passionate about baking. We like that little sweetness. I share recipes gathered from my friends and family here. Crispy dosa recipe. I still am a super fan and I am glad to have passed on the love to both my husband and kid :). OMG! Required fields are marked *, Rate this recipe Coconut chutney – Most South Indian breakfast and snacks can’t do without coconut chutney – a coconut-based dip that we all love to dunk our idli and dosas in. I mostly serve the chutney without tempering. ★☆. Step2: Add 1-2 teaspoon oil in a heated pan, then add mustard seed and let them crackle.Now add 1/2 teaspoon cumin seed and hing and saute it for a while and then add urad dal and roast it for a minute. ★☆ Coconut chutney is ready to be served with any of the south indian snacks, you can also store this in fridge for couple of days. Add in the coconut, salt, jaggery and hing (Asafoetida). A sharp knife is a girls best friend. I crazy love knives. Welcome to my space. And to accompany this we make so many chutney recipes. Coconut peanut chutney is a very common side dish served with almost all the south Indian food. Hope you like the recipes here. This coconut peanut chutney is thick, creamy and delicious that is perfect to be mopped along with some idli or dosa! as a matter of fact the variations to this chutney is introduced the way this side dish is used. Let the mustard seeds splutter. I am Aakanksha Singh and the blogger behind DishesandFlavors. I make this chutney at-least twice a week. I'm Suguna Vinodh aka Kannamma. ★☆ Ha ha akka the same thing I do and it’s my favourite one ka… I add garlic . We are a typical South Indian “idli-dosa” for breakfast family. Now, I have the privilege of doing all of the recipe-developing, photography and writing for this site as my full-time job. Perfecto! Add in the mustard seeds and curry leaves. Easy to prepare as peanuts are added with skin.