Coconut Peanut Sesame Chutney

Blogging Marathon#65: Week 4/ Day 2 Theme: Bookmarked Recipes  Dish: Coconut-Sesame Chutney from Priya I'm always looking for different chutneys to serve with idli, dosa or upma. So when Priya did a whole month of Dosa-chutney recipes for the mega marathon, I knew I will have a lot of interesting chutneys and dosas bookmarked to try.  I really wanted to try her jackfruit savory dosa and the breadfruit peel chutney, but haven't had a chance. Do check Priya's space from some amazing Indian and International dishes, her bakes are out of this world.
Coming back to today's coconut-peanut-sesame chutney (that's quite a loooong name :-). I make peanut-coconut chutney quite often but never added sesame seeds to it. Addition of a tiny bit of sesame seeds changes the taste and gives it a yummy nuttiness. This version is going to be made quite often in my kitchen from now on. I served the hot wheat flour paniyarams with the chutney for our snack. 
Recipe from Priya's I Camp in my Kitchen:
Coconut Peanut Sesame Chutney Ingredients:

• ½cup Fresh grated Coconut
• 3tbsp Peanuts
• 1tbsp Sesame seeds
• 2~3 Dry red chilies (adjust as per taste)
• 2tsp Tamarind pulp
• 6~8 Curry Leaves
• 2tbsp Cilantro
• To taste Salt
• 1tsp Oil
• ½tsp Mustard seeds
• Pinch Hing
• 6~8 Curry leaves

Method:

1. Dry roast peanuts and sesame seeds until golden. Make sure not to burn them. Take them into bowl and set aside to cool.
2. Dry roast red chilies until they slightly darken in color. Add to the peanuts and sesame seeds and let cool.
3. Grind the peanut mixture along with coconut, tamarind, curry leaves, cilantro and salt. Add water as needed to make a smooth paste. Remove into a serving bowl.
4. For tempering: Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add hing and curry leaves. Add the tempering to chutney and mix to combine.

Lets check out what my fellow marathoners have cooked today for BM# 65.