Crunchy Coconut Peanut Chutney With Besan Carrot Dosa

Take your simple coconut chutney to a crunchy level by adding peanuts to it. Try out Coconut Peanut Chutney.

Coconut Peanut Chutney

Ingredients

• Grated Coconut – 1 cup (fresh or frozen)
• Dry Roasted Peanuts – a small handful
• Chopped Green Chillies – 1 or 2 (Alter according to your spice tolerance)
• Peeled Ginger – a small piece
• Salt – to taste
• Water – 1/4 cup
• Oil – 1 tsp
• Mustard Seeds – 1/4 tsp
• Sliced Shallots – 2
• Curry Leaves – a small sprig

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Method

• Grind coconut, peanuts, green chillies and ginger along with water to form a medium-thick paste.
• If the paste is too thick, you can add a little more water. Season with salt.
• Heat 1 tsp oil in a pan and splutter mustard seeds.
• Throw in the shallots and curry leaves and quickly saute for a few seconds.
• Pour the coconut-peanut paste into the pan. Stir everything and remove from heat.
• Serve with Besan Carrot Dosa.

Note

• You can also grind a few curry leaves along with the coconut and it would taste even more wonderful.
• Add a teaspoon of sugar to your chutney and your kids are going to love it.