Peanut chutney Powder | How to make Peanut chutney Powder

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By Nandita Shyam
Created on 21st Mar 2016
  • Peanut chutney Powder, How to make Peanut chutney Powder
Peanut chutney Powderby Nandita Shyam
  • Peanut chutney Powder | How to make Peanut chutney Powder (20 likes)

  • 0 reviews
    Rate It!
  • By Nandita Shyam
    Created on 21st Mar 2016

About Peanut chutney Powder

This chutney powder is a great condiment. It can be paired with rice, idlis, dosas or any felt bread. This spice mix is definitely addictive!

Peanut chutney Powder, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Peanut chutney Powder is just mouth-watering. This amazing recipe is provided by Nandita Shyam. Be it kids or adults, no one can resist this delicious dish. How to make Peanut chutney Powder is a question which arises in people's mind quite often. So, this simple step by step Peanut chutney Powder recipe by Nandita Shyam. Peanut chutney Powder can even be tried by beginners. A few secret ingredients in Peanut chutney Powder just makes it the way it is served in restaurants. Peanut chutney Powder can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Peanut chutney Powder.

  • Prep Time20mins
  • Cook Time10mins
  • Serves10People
Peanut chutney Powder

Ingredients to make Peanut chutney Powder

  • Peanuts- 120 gms
  • Bengal gram or chana dal- 175 gms
  • Dry Grated coconut- 375 gms
  • Kashmiri red chilies- 150 gms or about 25
  • Mustard seeds- 2 tsp
  • Tamarind- 40 gms
  • Jaggery- 120 gms, grated
  • Curry leaves- 4-5 sprigs
  • Asafoetida- 2 gms
  • Salt- 1-1/2 tbsp or to taste
  • Oil- 2 tbsp

How to make Peanut chutney Powder

  1. Dry roast the peanuts in a pan on low heat till the peanuts are browned. Take off the heat and allow the peanuts to cool completely. Rub the peanuts with your hands to remove the loosed skin and keep aside.
  2. Dry roast the bengal gram and keep aside. Then dry roast the mustard seeds till they sputter and keep aside.
  3. Again, dry roast the dry coconut till its slightly browned and fragrant and set aside.
  4. Heat 2 tbsp of oil in a pan and fry the tamarind till its completely soft. Drain and keep aside.
  5. Add the asafoetida and curry leaves and fry till they are crisp. Stir in the red chilies and fry for 3-4 mins.
  6. Stir in the roasted peanuts, bengal gram, mustard seeds, tamarind and mix well. Fry the mixture for another minute more and take it off the heat. Allow the mixture to cool completely before mixing the salt and jaggery.
  7. Grind the mixture to a coarse powder first. Then add the roasted coconut and grind till the mixture is well combined but not too smooth.
  8. Transfer the mixture into an air tight container and use as required.

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