Now that we are back from a long weekend its time to get back to work. I can understand you guys must be having the Monday /Tuesday blues. Weather you celebrated Holi or Easter these holidays, I am sure you are doing your best to fight those blues. Trust me I know that as I am doing the same here, my laptop has felt the fresh air after 4 days too.
Let me write a feel good post for myself and one that will taste good to you I promise. This week let’s make a yummy & super easy Peanut coconut chutney my mum’s version. This one is perfect for your Dosa, Idli, Medu Vada , Appe/ Paniyaram or the Uthappams. I have already posted some interesting south Indian chutney recipes like the Green Coconut chutney, the dry peanut garlic chutney, and the dry flax seeds chutney. I also posted a version of Nariyal Mungfali chutney / coconut peanut chutney earlier. As you know there are thousands of ways to make a chutney and all tastes different. This time I am writing the recipe for white peanut coconut chutney this one is my mums recipe very simple and tasty, looks and tastes very different from my earlier chutney recipe.
I am a Fan of my mum’s masala dosa and this peanut coconut chutney. Just in case you are wondering, I am not from southern part of India. I am just lucky to have a mum who loves to cook varieties of food. No wonder that I am a food enthusiast, I guess that’s in our genes. My mum used to make Masala Dosa with chutney on Sundays and that used to be our lovely brunch, I wish I could reproduce the love and taste those dosas had. (I will share the recipe for Masala dosa soon).
Coming back to the peanut coconut chutney, its simple ingredients and takes just 5 minutes max of cooking. The tamarind in this chutney is my addition and is totally optional you may want to skip it if you are not a tangy lover. I use roasted peanuts here, but you can certainly use the raw ones (that’s what my mum uses). Make sure you dry roast them and once cold remove there brown peels by rubbing between your palms. Its much easier to peel them once the peanuts are cold, so don’t rush. (Looks like when you are away from home anything and everything makes you nostalgic, I am visualizing picture my mum rubbing the peels off and the blowing them off the thali in our backyard )
- Roasted Peanuts: 1 cup
- Desiccated coconut: 1/2 cup
- Curry Leaves: 5-10
- Mustard Seeds:1 tbsp
- Onion:1 Medium
- Ginger:1 Inch Piece
- Green chilies: to taste
- Tamarind Pulp: 2 Tbsp (Optional)
- Oil: 4 tbsp
- Salt : to taste
- Water: as needed
- Chop Onions, green chilies and ginger.
- In a pan heat 2 tbsp oil, once hot add half the mustard seeds and curry leaves.
- Once mustard seeds splutter add onion, chilies and ginger and let it cook for a minute.
- Add peanut and coconut, cook for another 30 seconds.
- Add the mixture and Tamarind pulp to the blender add 1/2 cup of water and churn to get a fine paste.
- Adjust the consistency if you want a thinner chutney.
- Transfer the chutney into a serving bowl.
- In a small pan heat the left over 2 tbsp oil and add Mustard seeds and curry leaves, once the seeds splutter turn off the gas.
- With a spoon put this tempering over the chutney before serving.