Method:

Take a mixer jar add all the above ingredients and make a paste of it by adding water as needed, (grind coarsely).

Transfer it to bowl. Seasoning is optional – Heat a teaspoon of oil in a tadaka pan when it is hot add 1/4 tsp of mustard seeds allow it to sizzle, add curry leaves when it begins to splutter remove it from the flame. Add it to the prepared chutney, mix it.  Red coconut peanut chutney is ready to be served with any south Indian breakfast like Dosa, idli, Rava rotti, Ragi rotti, Akki rotti,