There are so many ways to make a nariyal mungfali chutney, even I make it in so many different ways. The one I am sharing today is one of my favorites for many reasons, its hot and tangy, its super simple and it goes with almost anything. I have it with Dosa, idli, upma, dhokla,chilla (Try it with my moong dal chillas) and even with dal chawal. Its hot and tangy flavour makes you wanna have it just like that even with a cracker.
So as we know by the name its made of peanuts, and coconut plus a few easily available ingredients. Lets quickly go through the recipe so that you can try this one for your weekend breakfast. By the way it stays fine in the fridge for a few days.
Garlic cloves- 4 small
Ginger- 1 inch piece
Dry red chillies -3-4 (remove seeds for reduced heat)
Onion- 1 medium
Tamarind paste(Imli)- 1 Tbsp
Coconut- 5 Tbsp (fresh or dry)
Roasted Peanuts: 4 tbsp
Salt- To taste
Mustard seeds-1 tsp
oil: 3-4 tbsp
1) Heat oil in a pan and add mustard seeds, dry red chilies and curry leaves, when they splutter add chopped ginger and garlic.
2) Add chopped onion and once its sauteed add chopped tomatoes.
3) let it cook for a few minutes and add the rest of the ingredients, here you may add green chilies if you like.
4) Cover it and let it simmer for at least 10 minutes stirring in between.
5) Grind the mixture in a grinder jar once cool and enjoy this super tasty chutney.