Peanut & Coconut Chutney that is unsweetened
Peanut and coconut chutney is a delicious South Indian condiment that is typically served with dosa, idli, or vada. This recipe is vegan, gluten-free, and low in carbs, making it suitable for many dietary preferences. It is also unsweetened, making it a healthier alternative to store-bought chutneys. However, people with a peanut allergy should avoid this recipe.
Allergen Information: Contains Peanut Allergy
Nutrition Facts
Per serving
Energy
82 kcal
Protein
3 g
Carbs
3 g
Fat
7 g
Fiber
1 g
Ingredients
Raw Peanut
2 tbsp (30g)
Chopped Green Chilli
1 tsp (2g)
Ginger Paste
1 tsp (5g)
Garlic, big clove
1 tsp (5g)
Plain Water
0.5 small glass (75g)
Coconut Oil
1 tsb (5g)
Mustard seeds
1 tsp (3g)
Red chilli Power
1 tsp (2g)
Instructions
Cooking Steps
In a blender, combine the roasted peanuts, shredded coconut, green chilies, ginger, garlic, and salt. Add enough water to blend the mixture into a smooth paste.
Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add dried red chilies and curry leaves (if using). Sauté for a few seconds.
Add the peanut and coconut paste to the pan. Stir well and cook for 2-3 minutes until the chutney is heated through.
Transfer the chutney to a serving bowl and serve with dosa, idli, or vada.