Coconut Peanut Chutney | Thengai chutney | How to make Coconut chutney - Naughty Little BEES Kitchen

This simple coconut peanut chutney goes well with south-indian breakfast recipes like idly, dosa, pongal, upuma or even for chapathi on virath days. Usually I prefer very simple recipes for breakfast and all my trial and errors I tries it on dinner time(not only me most people😊).So this kind of simple recipes hits big in our morning breakfast. In my hurry burry morning hot dosa with this chutney & coffee will give heaven like feeling for me😊. Not only me little angel likes to eat her breakfast with chutney & curd. Whenever someone ask her what breakfast you had she simply says dosai, chutney & curd even though I made different breakfast she said this by default. We had this with moong dal dosa

Dish Name: Coconut Peanut Chutney      Preparation Time: 15minutes

Cuisine: South-Indian                            Serves: 3-4people

Ingredients needed

Grated coconut -1/2 cup*

Green chilli-3

Bengal gram dal-2tbsp

Roasted Peanuts-2tbsp

Ginger-1inch piece

Tamarind-a small piece

Salt- as needed

Water-1/4cup

To Temper

Oil-1tsp

Mustard seeds-1/4tsp

Urad dal-1/2tsp

curry leaves-few

*1Cup-240ml

Preparation

1. Take all the ingredients in the blender
   
2. Blend everything to the smooth paste by adding 1/4cup water little by little. Transfer it to the bowl. Heat the small kadai with 1tsp of oil, once the oil is hot add 1/4tsp of mustard seeds when it splutters add 1/2tsp of urad dal, when dal changes color add curry leaves
   
3. Add this tempering to the chutney & serve with dosa ,idly,pongal or chapathi
   
   
   

Notes

1. Soaked tamarind juice can also be used in chutney
2. Peeled small onion, 1garlic pod can be used to enhance the flavor
3. Use freshly grated coconut for better results