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