Coconut Peanut Chutney

To grind into a fine paste
100 gm freshly grated coconut
1 small shallot
2 in ginger, sliced
1 large fresh chili, cut into a few parts
1 tbsp dry roasted groundnuts, deskin

Temper
1/4 tsp mustard seeds
1 tsp urad dhal
1 dried red chili, break into a few parts
1-2 sprigs curry leaves

Seasoning
Salt to taste


In a wok/pan, heat 2 tbsp oil, add in mustard seeds and urad dhal, once the dhal turned brownish, throw in dried chili and give a few stir. Finally add in curry leaves. Then pour in the coconut paste and stir to combine. Close fire. Season with salt to taste. Serve with dosa or idly.

Note: Chutneys can be grind into fine paste or coarsely. Depends on individual palate. I prefer my chutneys to be in fine paste.