Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 cup roasted peanuts
- 2 green chilies
- 1/2 inch ginger
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1/4 tsp asafoetida
- 1 tbsp oil
- 1/2 cup water
Special equipment needed:
- Blender or food processor
- Small pan
Step-by-step instructions:
1. In a blender or food processor, add grated coconut, roasted peanuts, green chilies, ginger, salt, sugar, and cumin seeds. Blend until it becomes a coarse paste.
2. Heat oil in a small pan. Add mustard seeds, urad dal, chana dal, and asafoetida. Fry until the dal turns golden brown.
3. Add the fried mixture to the blender and blend again until it becomes a smooth paste.
4. Add water and blend again until it reaches the desired consistency.
5. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 12g
- Carbohydrates: 8g
- Protein: 4g
Substitutions for ingredients:
- If you don't have roasted peanuts, you can use raw peanuts and roast them in a pan until they turn golden brown.
- If you don't have fresh coconut, you can use desiccated coconut.
Variations:
- You can add mint leaves or coriander leaves for a different flavor.
- You can add tamarind pulp for a tangy taste.
Tips and tricks:
- Use fresh coconut for the best taste.
- Adjust the amount of green chilies according to your taste preference.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can serve the chutney cold or at room temperature.
Presentation ideas:
- Serve the chutney in a small bowl or on a plate.
Garnishes:
- You can garnish the chutney with chopped coriander leaves or grated coconut.
Pairings:
- Coconut chutney with peanuts pairs well with dosa, idli, vada, and other South Indian dishes.
Suggested side dishes:
- Sambar, rasam, and other South Indian curries.
Troubleshooting advice:
- If the chutney is too thick, add more water and blend again.
Food safety advice:
- Make sure the peanuts are roasted properly to avoid any foodborne illnesses.
Food history:
- Coconut chutney is a popular condiment in South Indian cuisine and is served with various dishes.
Flavor profiles:
- The chutney has a nutty and slightly spicy flavor.
Serving suggestions:
- Serve the chutney as a side dish with South Indian dishes.
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Region: Indian