Peanut Chutney / Groundnut Chutney

Groundnut is just another term for peanut. This protein rich peanut chutney is made quite often at our home for breakfast. Coconut and Peanuts make and awesome combination for Chutneys. Peanuts elevate a simple Coconut Chutney to the next level.

Ingredients:

Grated Coconut – 1 cup (fresh or frozen)

Dry Roasted Peanuts – a small handful

Red Chillies – 1 or 2 (Alter according to your spice tolerance)

Peeled Ginger – a small piece

Salt – to taste

Water – 1/4 cup

For Tempering:

Oil – 1 tsp

Mustard Seeds – 1/4 tsp

Sliced Shallots – 2

Curry Leaves – a small sprig

Method:

Grind coconut, peanuts, red 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( At our home we like it little thick)

You could also add tempering to it. I have not did it as I prefer it as it is.

Steps for tempering:

Heat 1 tsp oil in a pan and splutter mustard seeds. Throw in the shallots and curry leaves and quickly sauté for a few seconds. Pour the coconut-peanut paste into the pan. Stir everything and remove from heat.