Chutneys are a nice finishing touch to part of an Indian meal, such as appetizers, rice dishes, roti, bread, and toppings to main Indian dishes. Tangy, sweet, or spiced, chutneys are versatile condiments to add flavor to foods. A favorite condiment in the western-Indian state of Maharashtra is called shengdaana lehsun, also known as a peanut garlic chutney. There are a few variations to this particular chutney, here is one of my favorites. Chef Ravi
Toast the coconut over low heat in a dry pan until it begins to turn a golden color.
Toast the sesame seeds the same way you roasted the coconut.
Mix all of the ingredients, except the peanuts, and grind them in a food processor.
When done, add the peanuts and make sure to mix well.
Lastly, season the chutney with salt for taste.
When you are ready to use it sprinkle in the dish or mix 1-2 tablespoons of mix with a few tablespoons of oil.
Note: Store dry garlic chutney powder in an airtight container and refrigerate. Always use a clean and dry spoon while serving the dry garlic chutney. Can stay fresh in airtight container up to 2 weeks.