Dry Peanut Chutney is a quick and easy, mouthwatering side or condiment that will spice up any dish and enhance its flavor.
Dry Peanut Chutney is popular in
certain regions in the State of Maharashtra (India). It is a dry chutney
because you don’t use any kind of water or oil to process it.
I was introduced to this chutney in the 9th grade
by my best friend in school. I have lost touch with her, but I have never
forgotten the quick peanut chutney sandwich she had made for
me after school one day.
The recipe for Peanut Chutney
is simple with few ingredients. The tricky part, however, is the steps you have
to follow to get this recipe right. If you follow the steps carefully you will
end up with dry, coarse, crumbly textured peanut chutney. Otherwise, you will
end up with a mess of spicy peanut butter which is not what we are looking for.
Ingredients
for Peanut Chutney
7 pcs of dry red chili
1 tsp roasted cumin seed
4 cloves of garlic
salt to taste
Instructions for Chutney:
- Roast the dry chili and cumin separately for a few seconds. Set it aside to cool.
- Grind it
to a powder in a small food processor.
- Add
garlic, salt, and grind it further.
- Lastly,
add the roasted peanuts and press the chop/pulse button on your food processor for a couple of seconds until all the ingredients have blended into a coarse mixture.
- Store it
in an airtight container. Serve it on the side with your lunch or dinner,
or sprinkle it in any sandwich for some added spice.
The Best Cooking Tool/Gadget to Make Peanut Chutney
The best gadget, appliance or cooking tool to make dry peanut chutney is a
mini food processor (preferably 4 cups) or stone mortar & pestle (See image
below).
