Peanut Coconut Chutney Recipe (Famous in Andhra Pradesh)

Click here for cup measurements:
Peanut coconut chutney with red chillies and a hint of garlic flavour. Perfect side dish for idli, dosa and other south Indian chutneys. Easy to prepare as peanuts are added with skin.

Ingredients:
Peanuts, roasted - 1/2 cup
Coconut, grated - 1/2 cup
Red chilli - 6
Garlic - 1 flake
Tamarind - a small pinch
Salt - as needed

To temper:
Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method to Make:
Roast red chillies in few drops of oil until it is roasted. Cool down and take peanuts, roasted chillies, coconut, garlic, tamarind and salt in a mixer.

First grind without adding water.Later add water to make a smooth chutney.

Heat kadai, add oil, splutter mustard, add urad dal and curry leaves. Mix in with chutney.

Notes:
Adjust the red chillies as per your spice level. Colour changes accordingly.
Ratio of peanuts and coconut can be flexible according to availability and your preference.
Instead of garlic, you can add a small piece of ginger and add asafoetida while tempering.
Make sure to use fresh stock of peanuts as old stock wont taste nice.

How to prepare peanut chutney step by step with pictures:

1. Roast red chillies in few drops of oil until it is roasted. Cool down and take peanuts, roasted chillies, coconut, garlic, tamarind and salt in a mixer.
   

2. First grind without adding water.Later add water to make a smooth chutney.
   

3. Heat kadai, add oil, splutter mustard, add urad dal and curry leaves. Mix in with chutney.
   

Perfect with Idli, Dosa or Paniyarams.