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 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 tw o 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
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
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.