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Blogging Marathon#65: Week 4/ Day 2
Theme: Bookmarked Recipes 
Dish: Coconut-Sesame Chutney from Priya

I’m always looking for different chutneys to serve with idli, dosa or upma. So when Priya did a whole month of Dosa-chutney recipes for the mega marathon, I knew I will have a lot of interesting chutneys and dosas bookmarked to try.

Coconut-Sesame Chutney for Idli & Dosa

I really wanted to try her jackfruit savory dosa and the breadfruit peel chutney, but haven’t had a chance. Do check Priya’s space from some amazing Indian and International dishes, her bakes are out of this world.Coconut-Sesame Chutney for Idli & DosaComing back to today’s coconut-peanut-sesame chutney (that’s quite a loooong name :-). I make peanut-coconut chutney quite often but never added sesame seeds to it. Addition of a tiny bit of sesame seeds changes the taste and gives it a yummy nuttiness. This version is going to be made quite often in my kitchen from now on. I served the hot wheat flour paniyarams with the chutney for our snack. Recipe from Priya’s I Camp in my Kitchen:

Print Recipe
Coconut Peanut Sesame Chutney Yum
A different chutney made with peanuts, sesame seeds and coconut to serve with idli, dosa or upma.
Coconut Peanut Sesame Chutney
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
  • ½ cup coconut Fresh grated
  • 3 tbsps Peanuts
  • 1 tbsp Sesame seeds
  • 2 ~ 3 Chilies Dry red (adjust as per taste)
  • 2 tsps tamarind pulp
  • 6 ~ 8 curry leaves
  • 2 tbsps cilantro
  • To taste salt
For tempering:
  • ½ tsp Mustard seeds
  • 6 ~ 8 curry leaves
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
  • ½ cup coconut Fresh grated
  • 3 tbsps Peanuts
  • 1 tbsp Sesame seeds
  • 2 ~ 3 Chilies Dry red (adjust as per taste)
  • 2 tsps tamarind pulp
  • 6 ~ 8 curry leaves
  • 2 tbsps cilantro
  • To taste salt
For tempering:
  • ½ tsp Mustard seeds
  • 6 ~ 8 curry leaves
Coconut Peanut Sesame Chutney
Instructions
  1. Dry roast peanuts and sesame seeds until golden. Make sure not to burn them. Take them into bowl and set aside to cool.
  2. Dry roast red chilies until they slightly darken in color. Add to the peanuts and sesame seeds and let cool.
  3. Grind the peanut mixture along with coconut, tamarind, curry leaves, cilantro and salt. Add water as needed to make a smooth paste. Remove into a serving bowl.
For tempering:
  1. Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add hing and curry leaves. Add the tempering to chutney and mix to combine.
Recipe Notes

 

Coconut-Sesame Chutney for Idli & Dosa

Lets check out what my fellow marathoners have cooked today for BM# 65.

 

 

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8 thoughts on “Coconut Peanut Sesame Chutney”

  1. Awww so sweet of you pavani. Thanks for those lovely words. Happy that you liked the chutney. Love the splash of green in your’s and it is so beautifully captured!!!

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