It’s always a pleasure meeting people and then many leading into a beautiful friendship. Well blogging has just been that for me. I have had the opportunity to meet some wonderful people and many have gone to be my good friends today. Yes one of them is Jehanne, the owner of the beautiful blog – “The Cooking Doctor”. After all our comments on each others blog, chats, calls and finally we met up (yes we did plan to meet up before but somehow we had to postpone). Many of you know her by now and I don’t think I have to add more but yes she is such pleasant and wonderful person to talk too. Undeniably I treasure such moments and friendships.

Over to the recipe; this condiment is for all the peanut lovers out there and comes from my mom’s kitchen. It’s perfect to go with your idili or dosa. I even love it with my rice.

You need –

Peanuts – 1/2 cup (skin removed)
Fresh grated coconut – 1/3 cup
green chili- 1
Small piece ginger
Tamarind – 1/2 teaspoon
salt to taste
Dried chili – 1 or as per taste
Curry leaves – 5-6

For tempering

Oil – 2 teaspoon (I use coconut oil)
Mustard seeds – 1/2 teaspoon
dried chili – 2
curry leaves – 5-6

How to –

In a pan dry roast the peanuts till slightly golden. Remove and set aside. In the same pan add the grated coconut, 5 curry leaves, dried chili, tamarind and fry till the coconut start to just brown. Turn off the heat; put the peanuts, coconut into the blender and with just enough water blend till a smooth paste.

Heat oil in a small sauce pan, add the mustard seeds. Once they start to pop add the dried chili and curry leaves.Turn off the heat and add this to the chutney and stir well.

Serve immediately with dosa or idili.

Coconut chutney – Kerala style

August 31, 2013February 25, 2014 | Rekha Vengalil

You need –

Fresh grated coconut – 1 cup
green chili- 1
Small piece ginger
salt to taste
Oil – 2 teaspoon (I use coconut oil)
Mustard seeds – 1/2 teaspoon
dried chili – 1
curry leaves – 5-6

How to –

In a blender, blend together the coconut, green chili, ginger to a smooth paste adding just enough water. Transfer to a serving bowl and add salt; mix well.

Heat oil in a small sauce pan, add the mustard seeds. Once they start to pop add the dried chili and curry leaves.Turn of the heat and add this to the chutney and stir.