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Coconut and peanut chutney

Before you jump to Coconut and peanut chutney recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.

Until fairly recently any person who expressed concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone's active contribution. This must happen soon and living in methods more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. You can certainly save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won't have to go as often.

As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably easy to live green, all things considered. A lot of it is basically making use of common sense.

We hope you got insight from reading it, now let's go back to coconut and peanut chutney recipe. You can cook coconut and peanut chutney using 10 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Coconut and peanut chutney:

Prepare 1 cup of dry coconut.
Prepare 1/2 cup of peanuts.
Get 1/2 tsp of jeera.
Provide to taste of Salt.
Prepare 3-4 of dry red chilli.
Use 3-4 cloves of garlic.
Provide of as required Water.
You need 7-8 of curry leaves.
Prepare 1 tsp of oil.
Get 1/2 tsp of mustard seeds.

Instructions to make Coconut and peanut chutney:

Take ½ cup freshly grated coconut in a chutney grinder jar or a small grinder jar..
Then add 3 -4 dry red chilli, 3 - 4 tsp peanuts, Salt and 1/2 jeera. For a spicy taste you can add 3 - 4 cloves garlic..
Add 3 to 4 tablespoons water. You can even make coconut chutney thick by adding less water..
Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water..
Remove the coconut chutney with a spoon or spatula in a heat proof bowl like a steel bowl or a pyrex bowl or a glass bowl. Check the taste and at this step, you can add more salt if needed..
In a small pan or a tadka pan,heat 1 tsp oil..
Add ½ teaspoon mustard seeds and let them begin to crackle..
Once the mustard seeds begin to crackle, add 7 - 8 curry leaves..
Stir and fry for a couple of seconds till the curry leaves become crisp.
Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl..

This chutney used to be my everyday breakfast accompaniment in Bangalore. It was usually a plate of idlis or vadas or a dosa with peanut-coconut chutney on the side at a small eatery just opposite our home. How to prepare peanut chutney step by step pictures: Roast red chillies in few drops of oil until it is roasted. Cool down and take peanuts, roasted chillies, coconut, garlic, tamarind and salt in a mixer. Later add water to make a smooth chutney.

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