Name: Coconut Peanut Sesame Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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; ½ tsp Mustard seeds; 6 ~ 8 Curry leaves

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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.

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.Coming 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:

Coconut Peanut Sesame Chutney

A different chutney made with peanuts, sesame seeds and coconut to serve with idli, dosa or upma.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Course: condiments

Cuisine: andhra

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

Instructions

Dry roast peanuts and sesame seeds until golden. Make sure not to burn them. Take them into bowl and set aside to cool.
Dry roast red chilies until they slightly darken in color. Add to the peanuts and sesame seeds and let cool.
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:

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.

Notes

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

Comments

Priya Srinivasan

June 26, 2016 at 3:45 am

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!!!

Smruti Shah

June 26, 2016 at 6:45 pm

Wow the chutney looks so good. Got to try this soon myself!

Kalyani

June 27, 2016 at 5:45 am

loved the colour and the tempering on top :))

Ritu Tangri

June 29, 2016 at 2:12 am

Your words and look of chutney has aroused the interest in this chutney… Must try

Priya Suresh

June 30, 2016 at 8:20 pm

Can have two more dosas or idlies with this lipsmacking chutney.

Srivalli

July 04, 2016 at 11:58 am

The clicks make this simple chutney so pretty!..

Sapana Behl

July 27, 2016 at 10:42 am

That is a unique and flavorful combination of ingredients for chutney.

Usha Rao

August 05, 2016 at 1:37 pm

Chutney looks so good and am sure tastes equally good.

Coconut Peanut Sesame Chutney

Ingredients

For tempering:

Instructions

For tempering:

Notes

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