sesame-peanut-coconut and curry patta chutney to supplement everyday meals | a chutney to supplement nutrients everyday

sesame peanut coconut chutney

Natural sources of calcium and iron are far better absorbed by the digestive system than the supplements and if the natural sources of good nourishment can be turned into yummy chutneys, it becomes all the more sensible. This chutney is actually a hair and skin tonic if taken as a dose daily and the daily dose would be delicious smeared over idlies, chapatis or  even bread. Try it with crackers or as it is , the chutney would make sure you make it again when it finishes in your fridge. Believe me.

I had one such experience at my parent's place just a week ago. I made a large batch of this chutney (meant to last 2 weeks) for my sister who is a breastfeeding mother ( it is a good source of calcium, iron and other minerals and protein for a breast feeding mother too) and all the other family members liked this chutney so much that it vanished quickly and i had to make it again within a couple of days.
I usually prepare a dry pasty powder of this chutney and store in the fridge. A tbsp of the powder per serving mixed with either fresh yogurt or lime juice to taste is what is all needed to do whenever you need it. Here it is mixed with lime juice...

(makes about 25 large servings)
curry patta fully matured leaves 70 springs (this is the best way to measure it i guess)
3/4th of a small fresh coconut
1/2 cup raw peanuts (or roasted)
1 cup raw white sesame seeds
1 tbsp split chickpea
1 tsp mustard seeds
3-4 pods of tamarind (seeds removed)
about 10 whole dry red chillies or to taste
1/4 tsp asafoetida powder
1 tbsp sesame oil or any vegetable oil
salt to taste
lime juice or yogurt to mix at the time of serving

Wash the curry patta and let them drain, wrap in kitchen towel to remove traces of water.

Clean the meat of the coconut of all the black skin it has and chop it in small bits (1 cm cubes is okay) or slice it thinly.

Wash the raw peanuts and drain. Skip if using roasted peanuts.

Heat the oil in large pan or thick base kadai and tip in the asafoetida, then add the mustard seeds, split chickpea and broken red chillies and roast for 30 seconds while stirring.

Add the washed peanuts and start roasting at low flame level. After about 5 minutes add the curry patta and keep stirring and roasting for 5 minutes. Add the curry patta and tamarind directly if using roasted peanuts and add the roasted peanuts at the time of powdering the chutney. The curry patta and tamarind start dehydrating after a while.

Now add the sliced coconut too and keep stirring and roasting till the peanuts and curry patta are dry and crisp and the coconut bits look shriveled but not browned.

Lastly, add the sesame seeds and keep stirring and let the sesame splutter slowly and get roasted. It takes about 2-3 more minutes.

Take off the flame and let it cool.

If you want to keep this dry chutney mix at room temperature do take care to dehydrate the mix really well so if you see the mixture is still damp when cold you can roast it once again or just bake it at very low temperature till dry. 

Make a powder in your food processor with salt to taste. Store in an airtight container in the fridge for about a month.

Add lime juice or fresh yogurt to taste and serve as a chutney with anything you like. Believe me, you would like it with most of the things you eat during the day. Think of bread, chapatis, idli, vadas, crackers or even mixed with rice or cornflakes .....
Breakfasts would sound tastier and snacks will be healthier this way.....supplements were never this much fun to eat.



  1. Wonderfully aromatic healthy chutney..:) I can imagine the flavours already..:) Food is medicine indeed..:)
    Thanks for sharing..

  2. I always learn something new when I visit your blog. While I don't know if I could find the ingredients I'd need for your chutney, I sure wish I could give it a try.

  3. I remember my mum making a similar chutney when I was young but its already forgotten now and your recipe triggers me to wanting to make it, sure sounds great to be served with yoghurt.

  4. This looks great. We'll try it very soon

  5. Sounds tasty & healthy,I always like to find healthy recipes...Thanks for sharing.Following you..

  6. nice chutney and so sweet for you to make for your sister :-) I am making aloo saag now thinking of u

  7. I think everyone could use more calcium and iron in their diets. This is a great recipe!

  8. Healthy n wonderful chutney ...nice idea

  9. The pictures are clear like a cook book and I am trying this chutney.

  10. @ IHM...The pictures taken at my parent's place , there is a huge jhoola which has a small carpet always to cover the seat, i just lifted the carpet , placed everything there and clicked. Light was good and tit came out well, although i wanted more clarity on the texture of the chutney.

  11. Ohh I do wish you lived in my town and I could visit you and get complementary chutneys !!

  12. This is a must-have-regularly chutney..

  13. Made this chutney for dosa today,loved the taste but didnt get the colour you got,may be curry leaves were less...

    1. I love adding a lot of curry leaves in this chutney, a nice way to get all the antioxidants in the leaves which otherwise are not eaten in this amount.

  14. am allergic to anything sour...tho i do use/eat curd smtms but lime is a no no for is there any alternative for this? will surely try this!

    1. You can always make it without lemon juice or even curds. A plain chutney with just some water to make it thinner will be good enough. Or add tamarind if you are not allergic to that.


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