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A different chutney made with peanuts, sesame seeds and coconut to serve with idli, dosa or upma.


1 cup

Total time

20 minutes




  • 0.5 cup Coconut
  • 3 tbsps Peanuts
  • 1 tbsp sesame seeds
  • 2 ~ 3 Chilies
  • 2 tsps tamarind
  • 6 ~ 8 Curry leaves
  • 2 tbsps cilantro
  • to taste Salt
  • 0.5 tsp Mustard seeds
  • 6 ~ 8 Curry leaves


  1. Dry roast peanuts and sesame seeds until golden. Make sure not to burn them. Take them into bowl and set aside to cool.
  2. Dry roast red chilies until they slightly darken in color. Add to the peanuts and sesame seeds and let cool.
  3. Grind the peanut mixture along with coconut, tamarind, curry leaves, cilantro and salt. Add water as needed to make a smooth paste. Remove into a serving bowl.
  4. Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add hing and curry leaves. Add the tempering to chutney and mix to combine.