Coconut Peanut Chutney
Coconut Peanut Chutney: A spicy, easy-to-make South Indian vegan treat. Perfect with Idli, Dosa, or Uttapam. Gluten-free and packed with flavor!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pepkitchen.com.
Cooking tools:
- Blender
- Mixing bowl
- Spoon
- Saucepan
- Stove
- Measuring cup
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 1/2 cup coconut (desiccated or freshly grated)
- 1/2 cup peanut (roasted and peeled)
- 1/2 cup roasted bengal gram (daalia)
- 3 green chili
- small ball of tamarind
- 1 tsp salt
- 2 cups water
- 2 tbsp oil
- 1/2 tsp urad dal (split black gram)
- 1 tsp mustard seeds (rai)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp asafoetida (hing)
- 2 dry red chili
- 10 curry leaves
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