Coconut & Peanut Chutney

As soon as, I have seen Priti's post on Peanut Chutney, I was dying to try that out. few days back, my whole family was in mood for Idli, sambar and to go with that, I made Priti's peanut chutney. I followed her whole recipe, plus thought to add coconut in it, as I love coconut chutney with Idli, Dosa. This chutney is a perfect side dish with Dosa, Upma, idli, Pongal. For original recipe, click here.

Ingredients:

Peanuts/Ground nuts : 1/2 Cup
Roasted Urad dal : 1/2 Cup
Dry Red Chillies – 3-4(as per taste)
Chopped Garlic – 1 tsp
Jeera/Cumin Seeds – 1 tsp
Tamarind – marble size
Hing/Asafoetida Powder – A pinch
Salt – to taste
Oil – 1 tsp
Water – As needed

For Tempering :

Oil – 1 tsp
Dry Red Chilli – 1
Urad Dal – 1/2 tsp
Mustard Seeds – 1/2 tsp
Curry leaves – 1 sprig

Method:

• Soak Tamarind in little water.
• Heat oil in a pan, add cumin seeds and allow to splutter.  Add dry red chillies, garlic and saute until brown.
• Now add peanuts and stir until brown but not burnt, add roasted urad dal and coconut and saute until light brown. Stir continuously.
• Remove from fire and transfer everything to a bowl and allow it to cool.
• Once all fried items in room temperature, transfer it to a mixer or blender, add soaked tamarind with water, salt, Asafoetida and grind into smooth paste/chutney.  Add as much water as you like the consistency of your chutney.
• Transfer the chutney in a bowl and adjust salt if required. Amount of water depends on how you like your chutney consistency.
• To make the tempering, in a small pan heat oil, add all ingredients listed under tempering in given order, saute until urad dal and chilli becomes brown and you get the aroma. Remove from fire and pour the tempering over prepare chutney and give a stir.

Chutney is ready, now enjoy.........................

Sending this to Priya's Now Serving to her
 "The big Chutney Chow Down"