{"id":6576,"date":"2016-02-16T14:28:37","date_gmt":"2016-02-16T22:28:37","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6576"},"modified":"2016-02-24T14:00:15","modified_gmt":"2016-02-24T22:00:15","slug":"coconut-peanut-chutney","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/coconut-peanut-chutney\/","title":{"rendered":"Coconut & Peanut Chutney"},"content":{"rendered":"
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\"Coconut<\/a><\/p>\n

This coconut & peanut chutney is a nice change from coconut cutney<\/a>. Great with dosa and sambar<\/a>!<\/p>\n

Recipe was adapted from\u00a0Rina’s Recipes\u00a0for\u00a0Paper Dosa and Coconut Peanut Chutney<\/a>.<\/p>\n

1\/2 cup frozen coconut defrosted
\n1\/2 teaspoon minced ginger
\n1\/4 cup roasted peanuts
\nA couple dried red chilis
\n~6 tablespoons water
\nSalt
\n1 teaspoon coconut oil
\n1\/4 teaspoons mustard seeds
\nA couple more dried red chilis
\n3-4 curry leaves<\/p>\n

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  1. Add coconut, ginger, peanuts, red chilis, water and a little salt in a small food processor\/mixie. Grind together and then scoop into a little bowl.<\/li>\n
  2. In a tadka or other small pan, heat the coconut oil. Add the mustard seeds. Once they start to pop, add the dried red chilis and curry leaves. Pour onto the coconut mixture.<\/li>\n<\/ol>\n