Peanut-Coconut Chutney

South Indian Cuisine

Peanut-Coconut Chutney

Chutney is a sauce or a dry base for a sauce in the cuisines of the Indian subcontinent. There are wide number of variety of Chutney in the Indian subcontinent.Chutney can be sweet, sour or spicy.Peanut-Coconut Chutney is one o the most common chutney in South India. Its is mainly served with Uttapam, Idly,Dosa, Vada etc. Its taste and color depends upon the way it is made.
Some people like it spicy so the color may become reddish, if it is made with coriander leaves then color become greenish. Peanut-Coconut Chutney has a flavor of lemon, garlic and little bit spicy. You can also use this Peanut-Coconut Chutney as a side dish in the meal.
Preparation Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes
Serve:2-3

Ingridents:

• ¼ cup Peanuts (Moongphali or Groundnut or shenga)
• ¼ cup of choped Coconuts (Naareal)
• ¼ cup Bengal Gram (Chana Dal)
• 1 to 2 Green Chilli (Hari Mirch) and Dry Red chilli (Sookhi Lal Mirch)
• ¼ inch Ginger (Adrak)
• 4-5 Cloves Garlic (Lahshun)
• 12 to 15 Curry Leaves (Kadi Patta)
• 1 or 2 Teaspoon Mustard Oil (Sarso Tel)
• 1 pinch Asafoetida (hing)
• ½ Black Mustard Seed (Rai)
• Salt as required
• Water as required
• 1 Lemon (Nimboo)

Procedure:

1. Take a pan and heat it.
2. Now put ¼ cup Peanuts (Moongphali or Groundnut or shenga), ¼ cup Bengal Gram (Chana Dal) and some dry Red Chilli on the pan. Allow it to rost.
3. Rost it until it color changes to light brown.
4. Take care that you don't over brown or burn this Peanuts (Moongphali or Groundnut or shenga) and Bengal Gram (Chana Dal), else the chutney might have bitter tones.
5. After roasting allow it to cool down.
6. Now remove the peel of Peanuts (Moongphali or Groundnut or shenga).
7. Add the rosted Peanuts (Moongphali or Groundnut or shenga),Bengal Gram (Chana Dal),¼ cup of choped Coconuts (Naareal),¼ inch Ginger (Adrak), 4-5 Cloves Garlic (Lahshun) and 1 to 2 Green Chilli (Hari Mirch) in a chuney grinder or a small blender.
   Note:You and add more 1 or 2 Green Chili to make it more spicy.
8. Add salt as per required.
9. Pour some water and grind the peanut chutney to a smooth consistency and blend it.
10. You can make the peanut chutney thick or of medium consistency.
11. Check the salt and add more if required.
12. Heat 1 or 2 Teaspoon Mustard Oil (Sarso Tel) in Ladle (Kalchul).
13. Add 1 pinch Asafoetida (hing),½ Rai and Dry Red chilies (Sookhi Lal Mirch)
14. Now add the tadka of the above mixture of Asafoetida (hing),Black Mustard Seed (Rai) and Dry Red chilies (Sookhi Lal Mirch) to the Penute-Coconut Chutney. And mix it well.
15. Add some Lemon Juice for the tangy flavour in the Chutney.
16. Now garnish it with Curry Leaves (Kadi Patta) and 1 dry rosted Red Chili.
17. Serve this Chutney with:
    Uttapam   ,Idli, Vada, Dosa andPakoras