My favourite part of a south Indian breakfast is the chutney that accompanies it. While these chutneys are meant more as dips for the idlis and dosas, i eat them the other way round. I heap on double servings of chutney before i go for another serving of the actual breakfast course. And i love them so much that i bring them to the lunch table to enjoy with my rice and ignore the curries until the chutneys are gone. And i like them plain, like the picture you see above, without getting it cluttered by the zillion ingredients of tempering.
While i love all kinds of spicy chutneys, i especially love the white ones. The peanut chutney, coconut chutney, roasted Bengal gram chutney, and this one - peanut coconut chutney. Once its made, every visit to the kitchen will see me sneaking small spoonfuls. Its not just a delicious side dish to south Indian breakfasts, but goes perfectly with the deep fried evening snacks and if like me you can't get enough of it, pairs perfectly with rice too.