Name: Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) recipe by Tikuli Dogra at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5
Ingredients: Raw Shelled and skinned Peanuts 1 cup; Garlic 8-10 cloves; Dry Whole Red Chilies 4-5 (Use them as per your taste); Groundnut Oil 3 tablespoon; Asafoetida 1/4 teaspoon; Tamarind a lemon size ball (de-seeded); Salt to taste

ABOUT Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) RECIPE

I am a sucker for garlic and this Maharashtrian dry chutney is my favorite. Simple and flavorful and goes well with anything from chapati, bread, pav, dosa or cheela or idli.

Instructions

Dry roast the peanuts and rub them to remove the skin. Blow the skin away. Keep the peanuts aside to cool.
In a kadhai or pan add a little oil and caramelize the garlic cloves. Keep 2-3 aside if you like the raw flavor of garlic otherwise saute them all. Once done, take them out in a plate and chop roughly.
Now roast the whole red chilies for that deep flavor. You can omit the roasting of garlic and chilies if you wish but roasting them adds to the flavor and helps to keep the chutney powder for longer time.
Remove the threads and seeds from the dry tamarind and break into small pieces. There should be no moisture in it.
In a grinder add all the ingredients and pulse it to a make a coarse powder. Do not make it very smooth or the oil from peanuts will start separating. Also ensure that the peanuts are cooled before grinding.
Always pulse slowly to get the right coarseness. We do not want a garlic peanut butter.
While grinding stir the mixture with a spatula between each burst to ensure even grinding. The chutney tends to become clumpy so loosening it helps in a good texture.
Keep/Store in an air tight container and use when desired.
You can store it for at least two weeks. Longer than that may turn the peanuts rancid.

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