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Peanut Chutney
Nb persons: 4
Yield: 4
Preparation time: 15 minutes
Total time: 5 minutes
Source: Indian Rice and Breads, Periplus mini cookbooks by Devagi Sanmugam
| 4 tablespoons | grated coconut |
| 80 g (2/3 cup) | unsalted peanuts, roasted |
| 4 cm (1/2 in) | ginger peeled and chopped |
| 4 tablespoons | fresh coriander, (cilantro) leaves, finely chopped |
| 4 | green chillies, chopped |
| 2 medium | onions, chopped |
| 125 ml (1/2 cup) | water |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 sprig | curry leaves |
| 1/4 teaspoon | asafoetida powder |
| 1/4 teaspoon | salt |
1 Combine coconut, peanuts, ginger, coriander, chillies, onions and water in a blender and blend until smooth. Transfer to a bowl and set aside.
2 Heat oil in a small pan over medium heat and add the mustard seeds; when it splutters add the curry leaves and asafoetida powder and fry until fragrant. Remove from the heat and pour this over the ground chutney.
3 Stir in the salt and serve with thosai or idli. Consume within 3 hours or keep refrigerated for up to 1 day.
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