Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, trio chutneys - coconut, peanut and coriander chutney dips. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli A simplest coconut chutney would have green chilies or dry red chilies and salt added to it. Keep the flame to a low. You can also use sunflower oil or peanut oil or coconut oil or any neutral flavored oil.
Trio Chutneys - Coconut, Peanut and Coriander Chutney dips is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Trio Chutneys - Coconut, Peanut and Coriander Chutney dips is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook trio chutneys - coconut, peanut and coriander chutney dips using 19 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Trio Chutneys - Coconut, Peanut and Coriander Chutney dips:
- Make ready Coriander Chutney ingrédients :
- Get Brunch of fresh coriander
- Make ready Green chillies 1-2 depending on personal taste
- Prepare 1 fresh tomato
- Make ready Juice of half lemon
- Get to taste Salt
- Make ready Brinda's tip: strongly advise to add salt just before serving
- Prepare Ingredients for Peanut chutney:
- Prepare 1/2 cup dry roasted peanuts
- Take Small bunch of fresh coriander
- Prepare leaves Few mint
- Make ready 1 Tbs tamarind paste
- Take to taste Salt
- Take 1 medium size tomato
- Make ready Fresh chillies to personal taste
- Get Ingredients for Coconut Chutney:
- Prepare 1/2 cup desiccated coconut or freshly grated coconut
- Make ready Rest of ingredients as above for peanut chutney
- Make ready Little water to get a smooth finish
But on the long run its the trio - Idly/dosa with sambhar n chutney. Does the chutney originally have peanuts or chickpeas? I like to tear it, scoop some potatoes, dip it in chutney and then drop it in the sambhar and spoon it up. Recipe for easy and quick peanut coconut chutney that can be made in minutes.
Instructions to make Trio Chutneys - Coconut, Peanut and Coriander Chutney dips:
- The method applies the same for all the above - see below
- Wash and place all the ingredients in a blender.
- Put all ingredients in a blender, blend to a smooth paste.
- Adjust smoothness by adding little water.
- Season to taste.
- Add chillies to suit personal taste.
- These chutney will keep for 1 week in the fridge. Keep refrigerated.
- Enjoy as a dip or a great side accompaniment.
Recipe with step by step pictures. Here is the video of how to do peanut coconut chutney. Dry roast the peanuts and dry red chillies until golden. I like to use the Karnataka Byadagi chillies as it imparts a great colour and. Coriander coconut chutney, a secret ingredient for perfect green coconut coriander chutney.
So that is going to wrap this up for this exceptional food trio chutneys - coconut, peanut and coriander chutney dips recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
