Coconut Peanut Chutney
A fragrant chutney made with oven-roasted peanuts, coconut, and lots of curry leaves.
Servings: 4
Calories: 121kcal
Ingredients
- 1-2 dry red chilies spicy
- ⅓ cup peanuts raw (roasted are ok)
- ¼ cup desiccated coconut
- ½ tsp granulated garlic 2 cloves fresh
- ½ tsp salt
- ½ tsp lemon juice
- ½ cup water
- 30 curry leaves 3 stems
Vaghar (optional)
- 1 tsp oil
- 6 curry leaves
- ¼ tsp mustard seeds
- 1 dried red chili
- ¼ tsp urad dal
Instructions
- 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.
- 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.
- 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.
Video
Nutrition
Calories: 121kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 297mg | Potassium: 126mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 348IU | Vitamin C: 180mg | Calcium: 54mg | Iron: 1mg