Coconut Peanut Chutney

Ingredients

• 1-2 dry red chilies (spicy)
• 1/3 cup peanuts (raw (roasted are ok))
• 1/4 cup desiccated coconut
• 1/2 tsp granulated garlic (2 cloves fresh)
• 1/2 tsp salt
• 1/2 tsp lemon juice
• 1/2 cup water
• 30 curry leaves (3 stems)
• Vaghar (optional)
• 1 tsp oil
• 6 curry leaves
• 1/4 tsp mustard seeds
• 1 dried red chili
• 1/4 tsp urad dal

Instructions

1. Dry roast the peanuts, either with a hot pan on the stove, or, in the oven, and toast on a sheet pan at 350°F for about 8 minutes.
2. Add chilies, peanuts, coconut, garlic, salt, lemon juice, and curry leaves to a blender. Add as little water as you can to get the blender going.
3. Optionally, finish with a vaghar. Heat the oil in a small pan. Add mustard seeds and let them sizzle, and pop for 10 seconds. Add urad dal, and let it toast. Add curry leaves and remove from heat. Pour over the chutney.

Nutrition

• Calories: 121
• Carbohydrates: 5
• Protein: 4
• Fat: 11
• Saturated Fat: 4
• Polyunsaturated Fat: 2
• Monounsaturated Fat: 4
• Trans Fat: 0.01
• Sodium: 297
• Potassium: 126
• Fiber: 2
• Sugar: 0.4
• Vitamin A: 348
• Vitamin C: 180
• Calcium: 54
• Iron: 1