Peanut Coconut Chutney
Peanut and coconut chutney - a healthy ,delicious and easy to make dip
Servings: 2 Cup approx
Calories: 707kcal
Ingredients
- 1 cup Peanuts/ Moongphali
- 1/2 cup Fresh coconut grated
- 4 Dried Whole Red Chilies
- small piece Tamarind/ imli lemon size ball
- 1.5 tbsp Ginger/adrak chopped
- To Taste salt
tempering/tadka
- 1 tsp Mustard seeds/ rai
- 1.5 tsp White lentil/urad daal
- 1 tsp Bengal gram/chana daal
- 12 Curry leaves
- 1/4 tsp Asafoetida /hing
- 2.5 tbsp Cooking oil
- 2 Dried red chilies
Instructions
- Take around 1/4 cup water and soak the tamarind in it for around 15 minutes. then mash it and take out the pulp.
- Dry roast the peanuts in a pan on low heat till they start shedding there skin. remove from the pan and keep aside.
- In the same pan add 1.5 tsp oil and roast the dried red chilies on low heat till it changes its colour and become darker .remove the chilies and keep aside
- In the mixer jar add the roasted peanuts, tamrind pulp, roasted red chili,fresh coconut,chopped ginger and salt.
- Grind to make a smooth paste,add water to adjust the consistency.
- Take out the prepared chutney in a bowl
- Tadka-Heat a pan and add 1.5 tbsp oil and then add the urad daal,chana daal and the mustard seeds , when it start crackling add hing ,dried red chilies and curry leaves.after few seconds add this tadka over the chutney and mix.
- keep refrigerated for a long shelf life.
- Serving suggestions- goes well with idli,dosa ,vada ,rice or any snack of your choice
Notes
- you can adjust the ratio of peanut and coconut according to your preference and availability.
- Amount of red chili depend on your taste preference.
Nutrition
Serving: 10g | Calories: 707kcal | Carbohydrates: 28g | Protein: 21g | Fat: 61g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Sodium: 13mg | Potassium: 704mg | Fiber: 10g | Sugar: 7g | Vitamin A: 628IU | Vitamin C: 182mg | Calcium: 89mg | Iron: 3mg