Sesame Peanut Coconut Chutney for supplementing Iron and Calcium
- Curry Leaves fully matured leaves 70 springs
- (this is the best way to measure it i guess)
- 3/4th of a small fresh Coconut
- 1/2 cup raw Peanuts (or roasted)
- 1 cup raw white Sesame seeds
- 1 tbsp split Chickpea
- 1 tsp Mustard seeds
- 3-4 pods of Tamarind (seeds removed)
- about 10 whole dry Red chillies or to taste
- 1/4 tsp Asafoetida powder
- 1 tbsp Sesame oil or any Vegetable oil
- Salt to taste
- Lime juice or yogurt to mix at the time of serving
- Thoroughly wash and pat dry the curry leaves.
- Scrape the black skin of coconut meat and chop into 1 cm cubes.
- Wash and drain raw peanuts. If using roasted ones then skip this step.
- Take a large pan or thick base kadai and add oil. When oil starts to heat, add asafoetida, followed by mustard seeds, split chickpea and broken red chilies. Stir and roast for 30 seconds.
- On low flame add peanuts and roast for 5 minutes. Now add in curry leaves and continue roasting for 5 more minutes.
- If using roasted peanuts, add them at the time of powdering as after sometime curry leaves and tamarind will start dehydrating.
- To this add chopped coconut and stir till peanuts and curry leaves are well roasted, dry and crisp and coconut will look shriveled not brown.
- Finally add sesame seeds and stir continuously till they start to splutter slowly and get roasted. This may take nearly 2-3 minutes.
- Leave this to cool. Upon cooling make powder by adding salt in a food processor. You can store this in air tight container for about a month.
My Tip: Eat this chutney with some fermented batter dosa to get the maximum benefit of nutrients from this chutney. This chutney is developed to allow better absorption of minerals and vitamins from these ingredients.