Farali Coconut & Peanut Chutney

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Chutney is an inseparable part of the Indian cuisine; frankly speaking, a chutney on the platter not only adds a finger-licking goodness to the food but also takes the whole culinary experience a notch higher. Not to mention, there is an endless variety of chutneys that you would find on your gastronomic journey in India; head to Northern parts of the country and you would be treated with mouth-watering flavors of the ever vibrant Coriander and Mint Chutney, the luscious and creamy Coconut Chutney from South India on the other hand, needs to introduction.

Having said that, there are many instances when these regular chutneys cannot be consumed, especially during the fasting days of Navratri, Shivratri and Janmashtmi, the famous Hindu festivals when the devotees during this time abstain themselves from eating certain ingredients like the regular grains, onions, garlic and many of the spices. As its the Chaitra Navratri going on and my husband is observing fast, therefore I have given the standard Coconut Chutney from South India a twist by using only the ingredients that are allowed in the fasting meal. This chutney is onion-garlic free and has the tempering of only cumin seeds and green chilies. Not to mention, if you are making this chutney on regular days i.e. when not observing fast, please feel free to temper it with mustard seeds, urad dal and chana dal. For now, let's head on to the recipe for its farali version.


Farali Coconut & Peanut Chutney


Ingredients
  • Grated coconut - 1 cup
  • Roasted and skinned peanuts - 1/4 cup
  • Green chilies - 2 to 3
  • Chopped ginger - 1 tsp
  • Sendha Namak (or any salt if not making for fasting) - as per taste
  • Water - as needed
  • Peanut or sesame oil - 1 tsp
  • Slit green chilies - 2
  • Cumin seeds (optional) - 1/2 tsp



Farali Coconut & Peanut Chutney


Method

  • In a blender jar, add coconut, ginger, peanuts, chopped green chilies, salt and blend to a fine paste using a little water.
  • Transfer in a bowl.
  • In a tadka pan, heat some oil. Add in slit green chilies and cumin seeds. Once the cumin crackle, switch off the flame and pour over the chutney.
Note: You can avoid cumin seeds if you do not eat in fasts.


Farali Coconut & Peanut Chutney


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