This recipe was given to me by Sharmila Vijayan and got tweaked along the way , which is something I tend to do all the time . I added 1 tablespoon mustard oil , a dash of hing and some water which weren't in her original recipe .I like to think that enhanced the flavor though I dont know what he original tasted like !
All ingredients are dry roasted separately . The quantities again are ' andaaz' or approximates , go by how you would like it to taste .I
3/4th Cup Peanuts + ( fistful of crushed peanuts to be used later)
1 Cup Grated Coconut.
3 Sprigs Curry Leaves +1
6-8 Cloves of Garlic.
10 Red Chilies.
1/2 Teaspoon Cumin Seeds.
1 Tablespoon Mustard Oil
After dry roasting and cooling ,blend the above to a not overly smooth consistency .For best results begin with the cumin and red chilies and then add the rest . I further added into this paste a fistful of crushed peanuts to give an extra crunch to the chutney . At this stage add about 90 ml hot water and mix well.
120 + Ml Mustard Oil
1 Teaspoon Mustard Seeds.
Dried Red Chilies.
1 Sprig Curry Leaves.
Smoke the mustard oil , add hing and the seeds . When they begin to splutter add the rest , and 30 second later pour over the chutney . Mx well .
This chutney is delicious and would make a great base for many a recipes .