To make coconut chutney take 1 cup chopped raw coconut.
Take 1 cup raw peanuts.
Take 1.5 teaspoon roasted gram.
After this, put a kadai / cauldron on the gas.
Add a spoon of desi ghee or oil to the pan.
When ghee or oil gets hot, add raw peanuts.
And stir the peanuts with a spoon and fry the peanuts.
Fry while driving the peanuts or else the peanuts will burn.
When the peanuts are fried, take them out in a plate.
Take 2 whole red chili.
Take 10 tablespoons chopped coriander leaves.
Cut into 1 inch ginger.
Take 4 cloves of garlic.
Take 2 chopped green chilies.
Take 6 leaves of curry leaf.
Now put the sliced raw coconut pieces in the jar of the mixer grinder, if there is no raw coconut, then ripe coconut can also be used.
With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
And add salt as per taste.
If you want to eat more or less spicy, then according to you, reduce or decrease the amount of green chillies.
Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
Grind the chutney in the mixer grinder.
Now take out the chutney in a bowl.
Now place a tadka pan to the tempering on the gas.
Put 4 teaspoons of oil in the pan.
When the oil is hot, add one spoon cumin seeds to the oil.
When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
After that add 6 to 7 curry leaves.
Then add 1/2 teaspoon mustard seed.
When the mustard seed starts crackling, add a pinch of asafoetida.
Now turn off the gas and pour this tempering in the chutney bowl over the top.
Spicy and tangy chutney is ready.
Enjoy this chutney with idli and dosa.
You can also eat this chutney with dal and rice or puri, paratha.
This chutney is very tasty and healthy.
Please prepare and eat the sauce and write your experience in the comment section.