Coconut chutney served along with typical South Indian food given a twist and made more nutritious with a few sesame seeds makes a flavored chutney healthy and liked by all.
Dry roast 1 tbsp peanuts, 1 tbsp white til and 1/4th cup grated coconut.
In a blender jar, add dry roasted peanut, dry roasted white til, dry roasted grated coconut, 2 dry red chillies, 1/8th tsp salt,
1 tsp tamarind pulp and blend until smooth.
Heat 1 tsp oil in a pan, add 1 tbsp chopped garlic, 1/4th tsp rai and allow the garlic to crackle for a minute.
Add the prepared tadka in chutney.
Serve as an accompaniment with any dish.