First, measure and keep all the ingredients ready.
Heat 1 tsp of oil in a pan, add the peanuts and roast for 2 to 3 minutes in low flame, till the crackling sound is heard. Then add the red chilli's and roast along with the peanuts for 1 minute.
Switch off the flame, add the grated coconut and give a quick stir. Let it cool down. To a mixer, add the roasted peanuts, red chilli, coconut, garlic, tamarind and required salt.
Add very little water and grind it to a coarse or smooth paste as preferred. Heat 2 tsp of oil, add the mustard seeds and once it starts to crackle, add urad dal.
Then, add red chilli, curry leaves and hing. Pour the tempered ingredients over the chutney and mix well. Serve this Coconut Peanut Chutney with Tomato Dosa.
Tips for Coconut Peanut Chutney
1. Always use fresh tender coconut for tasty chutney. 2. Desiccated coconut can also be used. But it won’t taste good like fresh coconut. 3. If using frozen coconut, thaw for sometime and use it. 4. Addition of garlic lends a nice flavour to the Coconut Peanut Chutney. But if preparing for vrat, skip it. 5. Don’t use raw peanuts, always dry roast and then grind it. 6. Garlic flake can be substituted with a small piece of ginger. 7. Do not add both ginger and garlic at the same time. Use either ginger or garlic only. 8. Don’t skip tamarind, as it enhances the taste of the chutney. 9. Adjust red chilli as per spiciness preferred for this Peanut Coconut Chutney Recipe. 10. Red chilli can be replaced with green chilli too.