I had come across this copra chutney in 2014 in our train trip from Mumbai back home. Befriended with a couple settled in Mumbai visiting home town. We had this chutney while sharing food. She made it with copra. Back home I had prepared and posted in my blog. We were going to visit our daughter so that time I made from 5 coconut copra to take with us to USA. Everyone liked the chutney.
This time I improvised my copra chutney with peanuts. We had it with dosa in addition to sambar. Yes it is good and delicious.
Ingredients
Copra of two medium coconuts, cut into small pieces.
Dried red chilli 13,
Fried peanuts 1/4 cup,
Garlic cloves 6, halved,
Tamarind a gooseberry size ball without seeds.
Curry leaf 2 sprigs.
Hing 1 tsp. (I forgot to put that in the pic)
Salt to taste.
Method of preparation
Heat a nonstick pan drop in the ingredients except peanuts, salt and hing. Dry fry till it turns light brown. Allow to cool add the rest of the ingredients and grind it to the chutney texture. Don’t make it fine. Then the oil starts coming out. Allow to cool and store in a air tight glass bottle.
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