Peanut Dry Chutney powder


About Peanut Chutney powder

Peanuts find themselves in lot of places. This recipe is about preparing dry chutney powder peanut chutney powder. We tend to use dry coconut(Copra) for the chutney to not be soggy, but peanut contain oil of their own, so we do not use copra here.  It is the easiest recipe among the chutney powders but arguably the tastiest. I have been preparing this chutney powder for years and the taste never dies.

What you need to have:

Peanuts  -  1 Cup

Chilly powder – 2  level Teaspoons (not spicy)

Curry leaves – 1 Cup Packed

Asafoetida (soft) – peanut sized piece

Tamarind – 1″ piece

Cooking oil – 1 Teaspoon

Salt -to taste

Ingredients of peanut chutney powder

 Ingredients of chutney powder

What you do with what you have

1.Place a broad based bowl on  medium flame with peanuts in it, and roast it till it is ready to eat roasted.  Peal it and keep it aside as shown in the image above on cooling

                                                                                                                                                Peanuts being dry roasted

2. Roast Asafoetida in oil till it is crispy and also turns brown as shown in the image above.

3. Fry chilly powder in the left over oil in which Asafoetida was roasted adding a drop or two of extra oil to it.

4. Wash Curry leaves and dry it on a towel for a while.  Place a broad based bowl on medium flame and dry roast curry leaves till crispy but do not change the colour.  Transfer all the roasted and fried ingredients and also other ingredients in a bowl on cooling.

                                                                                                                                       Curry leaves being dry roasted

                                                                                                                                   Roasted and fried ingredients in a bowl

                                                                                                    Ready to serve Dry peanut chutney powder with curry leaves

5. Grind altogether to a coarse consistency adding required quantity of salt & Tamarind.

It can a good combination to jwari rottis.

Ready to serve chutney powder

Ready to serve chutney powder

Note: Grind the powder to a medium coarse consistency to enhance the taste of the same.  If attempted to powder to a fine consistency it will get struck in the mixy bowl  since peanut has  oil content on its own.

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7 thoughts on “Peanut Dry Chutney powder

  1. Hi,

    Browsed both ur recipes on Garlic Dry Chutney Powder & Peanut Dry Chutney powder. Addition of tamarind is something which is new.
    Doesn’t it deter the storage duration?

    Rgds
    Blsclw

    • Hi bull,

      Dry tamarind mixed salt we get here which not only gives a better flavour for any dish. Without that it would be tasteless and for sure it would not spoil at room temperature even!!!!!

      • Its done , fantastic. :-)

        She did not remove pinkish brown cover of peanuts, deliberately, so that we don’t lose nutritions , and it came out very good. Darker in colour, compared to one which you have shared.

    • Hi Bach,

      Good idea and would like to try out your version when i prepare next time and send you the feed back!!!!!

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