Coriander Peanut Chutney – Kothamalli Chutney

Coriander Peanut Chutney – a simple accompaniment for your idli dosa… This quick and tasty chutney can be made in a jiffy, little colorful & healthy too!

Ingredients

• Roasted Peanuts – 1/2 cup
• Coriander leaves – 1/4 cup
• Fresh Grated Coconut – 1 cup
• Green Chilli – 3
• Ginger – 1 inch piece
• Salt – 1/2 teaspoon
• Water – as needed

Ingredients for tempering

• Oil – 1 teaspoon
• Mustard seeds – 1/2 teaspoon
• Split black gram – 1/4 teaspoon
• Curry leaves – 6 minced

Lets see how to make this Coriander Peanut Chutney…

1. I have used roasted peanuts… if you have raw peanuts place them in a microwave plate and roast it high powder 1 minute. (1000 watts) a little if your microwave power is low. Let cool, rub off the skin.
2. Put all the ingredients in a mixer jar( roasted peanuts, coconut, coriander leaves, ginger, green chilli, ginger, salt and little water)
3. Grind to a fine consistency. You may adjust with water to make it runny.
4. To temper – heat oil in a tadka pan, splutter mustard seeds, split black gram and curry leaves.
5. Pour this over the chutney and mix.
6. Serve it along hot piping idlis!

Notes

• Serves 4
• You may increase the coriander leaves to get dark green color. I have used only little. More the leaves… more the intense green color.

Some interesting chutney recipes to try from our page…

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3. Chettinad Tomato Pudina Chutney
4. Ginger Chutney