coconut peanut chutney for Idly and Thosai


Grind in a Blender

Grated Coconut  One Cup

Roastet Peanuts 1/4 Cup

Green Chillies - 5 Nos

Ginger      One inch

Garlick      Two cloves

Salt to taste

For Seasoning:

Sesame Oil  Two table spoon

Mustard Seeds One tea spoon

Broken Urad Dhall One tea spoon

Curry leaves Two tea spoons

Shallots chopped finely  Two table spoons





1.  Grind the ingredients mentioned somewhat coarsely adding quarter cup water and salt to taste and transfer to a serving bowl.

2. Heat the oil in a small saucepan and splutter mutard dhall. Add curry leaves and chopped shalots and fry until the onions turn golden brown.

3. Transfer items in (2) to the serving bowl with the chutney.

4. Voila  Maharajapuram coconut peanut chutney is ready.