Peanut Coconut Chutney

1. 1
   roast · ~4 min

   Dry roast the peanuts.

   Place a pan over medium heat. Add peanuts and dry roast, stirring continuously, until lightly browned and aromatic (3-4 minutes). Transfer to a plate and let cool.

2. 2
   roast · ~1 min

   Roast the dried red chilies.

   In the same hot pan, add 2 dried red chilies and dry roast for 30 seconds until slightly puffed and aromatic.

   TIPDry roasting intensifies the chili's smokiness and makes them easier to grind.
3. 3
   prep · ~3 min

   Cool and grind the chutney base.

   1.Let roasted peanuts and chilies cool completely (2-3 minutes).

   2.In a blender jar, add roasted peanuts, roasted red chilies, grated coconut, tamarind, and salt.

   3.Add 3 tablespoons water and grind to a smooth, thick paste. Add a splash more water if needed.

   TIPGrind without water first to release oils from peanuts, then add water gradually for a creamy texture.
4. 4
   mix · ~1 min

   Transfer chutney to a serving bowl.

   Scrape the ground chutney into a bowl. Adjust consistency with a little water if it's too thick.

5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add urad dal and sauté until golden (20 seconds).

   4.Add cumin seeds and let them sizzle (10 seconds).

   5.Add curry leaves, 1 dried red chili, and a pinch of asafoetida. Sauté until fragrant (15 seconds).

   TIPKeep the heat medium-low so the dal turns golden without burning the spices.
6. 6
   mix · ~2 min

   Pour the tempering over the chutney.

   Immediately pour the hot tempering over the chutney. Mix gently and let it sit for 2 minutes so the flavors meld.

   TIPThe sizzle of hot tempering hitting the chutney releases an incredible aroma — don't skip this moment!
7. 7
   serve

   Serve fresh with idli, dosa, or vada.

   Peanut coconut chutney is best served at room temperature alongside hot South Indian tiffin items.

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