Sweet, Sour and Spicy Panchamrut - Tangy side dish

This panchamrut is not be confused with the panchamrut used in pooja..this version I am explaining below is a traditional Maharashtrian side dish served on most of festival meals

1. 1/2 cup sesame seeds(til) (white)
2. 1/4 cup peanuts
3. 1/4 slices of fresh coconut
4. 3-4 green chilies
5. Few fresh curry leaves
6. 1/2 cup tamarind pulp
7. 1/2 cup grated jaggery
8. 3 tbsp oil
9  1/2 tbsp mustard seeds-cumin seeds mix (rai-jeera)
10. 1/2 tbsp fenugreek seeds (methi dana)
11. 1/2 tbsp red chili powder
12. Salt to taste
Water to adjust consistency

1. Dry roast the sesame seeds in a pan, bring to room temperature and grind to fine powder
2. From 1/4 cup peanuts, keep 1-2 tbsp whole peanuts aside and dry roast the remaining peanuts bring to room temperature and grind to fine powder
3. In a pan, heat the oil, add mustard seeds-cumis seeds and fenugreek seeds.
4. As they crackle, add fresh curry leaves, cut green chillies, slices of fresh coconut and whole peanuts that were kept aside
5. Saute for a while and add red chili powder, tamarind pulp and jaggery. Add 4-5 tbsp water to the mix and bring to boil
6. Add sesame seeds, peanut powder, salt to the boiling mixture in pan and mix well. Add water to adjust consistency to that of thick gravy
7. Cook the panchanmrut for 1-2 mins

Tangy sweet and sour panchamrut is ready..Serve hot or at room temperature as side dish with pulka/puri, dal-rice-sabji