This curry leaves, peanut, and coconut chutney is a unique mix of creamy nuttiness, spicy tempering, and fresh curry leaves flavors. It is a perfect side to a dosa, idli, or any South Indian breakfast but I wouldn’t limit it to just that!
¼cupGrated Coconutfresh or desiccated if fresh is not available
1inchGingerpeeled and chopped
1Green Chilichopped
1tspTamarind paste
1pinchJaggery powder
Saltto taste
1tspVegetable Oil
For tempering
2tspVegetable Oil
½tspMustard Seeds
4-5Fresh Curry Leaves
2Dried Red Chiliesbroken into 2
1tspYellow Urad Dalsplit and skinned black gram dal
Instructions
Dry roast peanuts on medium heat till they just start to brown. Remove on a wide bowl and once they are cool enough, rub them between your palms to remove the skin.
While you wait for the peanuts to cool, heat 1 tsp oil in the same pan. Add curry leaves, ginger, and green chili. Sauté for a couple of minutes and then switch off heat.
In a grinder jar, add the roasted (and skin removed) peanuts, grated coconut, roasted curry leaves, ginger, green chili, tamarind, jaggery, salt, and ½ cup water. Grind to a smooth paste. Add more water if required. Remove in a bowl.
For the tempering: In a small tempering pan, heat 2 tsp oil. Once the oil is hot, add mustard seeds. When the mustard seeds start to sputter, add dried red chili, urad dal, and curry leaves.
When the urad dal just starts to turn brown, add the tempering to the chutney in the bowl and serve immediately with idli, dosa, or uttapam.
Notes
Nutritional Information is the approximate value for 1 of 4 servings.
Leftover chutney can be stored in an airtight container in the fridge. Use within the week.
This chutney easily freezes as well. If you want to freeze the peanut and coconut chutney, don't temper and freeze it ground chutney. Defrost and temper before use.