Dry peanut chutney

Name: Dry peanut chutney
Total time: 1800 s
Cuisine: American
Ingredients: 200 grams Peanuts; 2 tbsp Cummin seeds; 1 tsp salt; 2 tsp Dry red chilli powder; 1 tbsp cooking oil; pinch asofoetida powder

Bijal @bijal

Mumbai, Maharashtra, India

This is a favourite recipe prepared by my mom and tastes wonderful with crispy Indian flat breads (khakhra) or even toast n butter.

Bijal @bijal

Mumbai, Maharashtra, India

This is a favourite recipe prepared by my mom and tastes wonderful with crispy Indian flat breads (khakhra) or even toast n butter.

Saved

Ingredients

30 mins

200 gramsPeanuts
2 tbspCummin seeds
1 tspsalt
2 tspDry red chilli powder
1 tbspcooking oil
pinchasofoetida powder

Saved

Steps

30 mins

1

Heat oil in frying pan, add cummin seeds, peanuts and asofoetida and roast till lightly toasted or light brown in color
2

In another pan mix salt and chilli powder and lightly roast for about 3 to 5 minutes to remove any water content
3

Allow both of the above mixtures to cool down to room temperature and then coarsely grind them together in a dry blender. Store in a dry air-tight container in the refrigerator for up to a year.