This coconut peanut chutney is thick, creamy, and delicious that is perfect to be mopped along with some idly or dosa!
Coconut Peanut Butter Chutney [Vegan, Gluten-Free]
- 1/2 cup freshly grated coconut
- 1/2 cup raw peanuts
- 1/2 inch ginger
- 2-3 green chili, adjust as per desired heat
- Gooseberry sized ball of tamarind/lemon juice
- Pinch of sugar (optional)
- Salt to taste
For the Tempering:
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- A sprig of curry leaves
- 2-3 red chilies
- Pinch of asafoetida (Hing)
- 2 teaspoons oil
- Dry roast the peanuts on medium heat. Transfer to a plate. Once it is cool, rub the peanuts between your palms to remove the skin. If you already have roasted peanuts, use that instead and skip this step.
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used a little more than 1/2 cup water. Taste and adjust seasoning if required.
- For the tempering - heat oil in a pan, add mustard seeds, once they splutter add urad dal, when it turns golden brown, add curry leaves, red chilies, and asafoetida. When the curry leaves turn crisp, pour the tempering over the prepared coconut paste.
- Enjoy with idlis/dosas. Since fresh coconut is used here, it is best to consume it within 1-2 days. Store it in the refrigerator.
1. You can skip the coconut and use 1 cup of roasted peanuts instead of peanut chutney. 2. You can either add more of the grated coconut or roasted as per your taste, I prefer 1:1 ratio. 3. You can also add 1-2 garlic cloves in this chutney. 4. If you use frozen grated coconut, bring it to room temperature and use warm water for grinding or else the fast in the coconut will separate and the chutney will curdle. If that happens, you can add more peanuts or dalia dal and grind. This will help absorb excess moisture.