Chili Garlic Peanut Dry Chutney Powder

by Shaheen Ali

In India ‘Chutneys’ are supposed to be the best accompaniments with snacks and savories. It’s only in our country and few of our adjoining countries where Chutneys, both wet and dry and mostly made. Chutney  also transliterated chatney or chatni) is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit. There are a huge range of chutneys made all across India, one of my favorite one is the dry chutney powder. Gun powder , Molgapodi etc is one amongst them.


My mom is an active social worker in our city. The NGO she works with has various departments and one of them is Masala Udyog. In winters the NGO women make some awesome dry chutney powder to sell and trust me the whole lot gets finish in no time. That was when i got to taste this amazing garlic n peanut dry roasted chutney powder. Since then i had been asking for this recipe. Finally mom got the recipe from those NGO workers and i gave a try at home. Oh My God!!!!…. the taste was exactly what i had on my taste buds since i tasted it long back. Made whole jar full of it and enjoyed it with almost everything. Intially i started relishing it with dosa and idli, but by now i am so much addicted to it that i even have it with simple dal-chawal n dahi….lol

How to make chili garlic dry chutney?

Heat a wok and dry roast the peanuts and keep aside to cool. Similarly dry roast sesame and keep aside to cool.In the same wok now dry roast whole red chilies, coriander seeds and cumin together and set aside to cool. Take roasted peanuts and rub gently between your palms to remove its husk. In a mixer grinder jar, grind the roasted red chillies, coriander seeds and cumin into a fine powder. Now add roasted peanuts and churn twice in medium speed so that the peanuts gets partially crushed. Now add roasted sesame and grind again on high to medium speed till the sesame gets crushed properly and the peanuts grind well. Finally add whole garlic pods , de-seeded tamarind ball and grated jaggery and grind them all together once again to make a dry powder. This chutney powder won’t be of fine texture, rather it will look granulated because of the peanuts. Adjust salt and store in a dry air tight container. Serve with Dosa, Idli, Paratha, Puri etc…

Print Recipe
CHILI GARLIC & PEANUT DRY CHUTNEY POWDER
Course side dish
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Course side dish
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Instructions
  1. Heat a wok and dry roast the peanuts and keep aside to cool. Similarly dry roast sesame and keep aside to cool.
  2. In the same wok now dry roast whole red chilies, coriander seeds and cumin together and set aside to cool.
  3. Take roasted peanuts and rub gently between your palms to remove its husk.
  4. In a mixer grinder jar, grind the roasted red chillies, coriander seeds and cumin into a fine powder.
  5. Now add roasted peanuts and churn twice in medium speed so that the peanuts gets partially crushed.
  6. Now add roasted sesame and grind again on high to medium speed till the sesame gets crushed properly and the peanuts grind well.
  7. Finally add whole garlic pods , de-seeded tamarind ball and grated jaggery and grind them all together once again to make a dry powder. This chutney powder won't be of fine texture, rather it will look granulated because of the peanuts.
  8. Adjust salt and store in a dry air tight container.
  9. Serve with Dosa, Idli, Paratha, Puri etc...
Note :
  1. You can adjust the amount of chilli as per your required taste.
Recipe Notes

 

 

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