Simple coconut chutney can be given a totally new look by adding or reducing a few ingredients to the basic chutney. This recipe of Coconut and sesame seeds chutney too was made that way. I needed a new chutney and remembered peanut-sesame chutney amma made last vacation. So, i immediately made this chutney to go along with Challaatlu.
Sesame seeds give a nice flavor to the chutney. I kept the tadka simple with just mustard seeds and curry leaves. you can also add urad dal for a nice crunch.
1/2 cup freshly grated coconut
3 tbsp white sesame seeds
1/4 cup peanuts, skinned
2 fat cloves of garlic
3 red chilies
handful of curry leaves
handful of fresh coriander leaves
a small marble-sized tamarind, string and seeds removed
1/2 tsp – 3/4 tsp salt
1/2 tsp oil
1/4 tsp mustard seeds
a pinch of hing
few curry leaves.
- In a pan, dry roast sesame seeds and peanuts until golden brown. Keep the flame simmer and roast, take care not to burn.
- Remove and keep aside, add red chilie to the hot pan, add it to the peanuts. Let it cool completely. To this add grated coconut, tamarind, curry leaves, coriander leaves and salt.
- Take this all together in a mixer and grind it to a paste adding 1/4 cup of water. Remove the chutney to a clean bowl.
- Heat oil for tempering, splutter mustard seeds, add hing and curry leaves. Pour this sizzling tempering over the chutney. Serve along with idly/dosa.