Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) | How to make Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi )

By Tikuli Dogra  |  10th Jun 2016  |  
4.0 from 1 review Rate It!
  • Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ), How to make Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi )
Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi )by Tikuli Dogra
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    5

    People

51

1





Video for key ingredients

  • Homemade Peanut Butter

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.

Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) is an authentic dish which is perfect to serve on all occasions. The Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) is delicious and has an amazing aroma. Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) by Tikuli Dogra will help you to prepare the perfect Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) in your kitchen at home. Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) needs 10 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ). This makes it easy to learn how to make the delicious Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ). In case you have any questions on how to make the Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Tikuli Dogra. Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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

Ingredients to make Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi )

  • 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

How to make Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi )

  1. Dry roast the peanuts and rub them to remove the skin. Blow the skin away. Keep the peanuts aside to cool.
  2. 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.
  3. 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.
  4. Remove the threads and seeds from the dry tamarind and break into small pieces. There should be no moisture in it.
  5. 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.
  6. Always pulse slowly to get the right coarseness. We do not want a garlic peanut butter.
  7. 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.
  8. Keep/Store in an air tight container and use when desired.
  9. You can store it for at least two weeks. Longer than that may turn the peanuts rancid.

Reviews for Garlic Peanut Dry Chutney (Lasun Senghdana Kordi Chutney or Podi ) (1)

Sujata Limbu2 years ago

sounds good! would love to see a picture?
Reply

Cooked it ? Share your Photo