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Main Course

Groundnut Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

100 g Groundnut — roasted
1 tsp Tamarind
3 nos Green chillies
3/4 cup Coconut — grated
Coriander leaves, a few
1 nos Onion — chopped
Curry leaves, a few
Salt, to taste

Preparation

Step 1
For preparing groundnut chutney, first soak tamarind in little water.
Step 2
Strain the water.
Step 3
Add all ingredients in a blender and grind it.
Step 4
Groundnut chutney is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Groundnut Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

100 g Groundnut — roasted
1 tsp Tamarind
3 nos Green chillies
3/4 cup Coconut — grated
Coriander leaves, a few
1 nos Onion — chopped
Curry leaves, a few
Salt, to taste

Preparation

Step 1
For preparing groundnut chutney, first soak tamarind in little water.
Step 2
Strain the water.
Step 3
Add all ingredients in a blender and grind it.
Step 4
Groundnut chutney is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.