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A nutty, spicy, and garlicky dry chutney powder from Maharashtra. Made with roasted peanuts, this versatile condiment adds a punch of flavor to vada pav, thalipeeth, or simply sprinkled over rice.
Roast the peanuts. Heat a heavy-bottomed pan over low-medium heat. Add the raw peanuts and dry roast, stirring frequently, for 7-8 minutes. Roast until they are fragrant, have light brown spots, and the skins begin to crack. Transfer the peanuts to a plate and let them cool down completely.
Peel the peanuts. Once the peanuts are cool, take a handful at a time and rub them between your palms. The skins will come off easily. Separate the peanuts from the skins and discard the skins.
Roast the garlic and cumin. In the same pan, add the garlic cloves and cumin seeds. Roast for 1-2 minutes on low heat until the garlic gets light brown spots and the cumin is fragrant. This removes the raw smell.
Grind the chutney. Add the peeled peanuts, roasted garlic and cumin, Kashmiri red chili powder, and salt to a grinder jar or food processor. Pulse in short bursts of 2-3 seconds at a time. Do not grind continuously, as the peanuts will release oil and turn into a paste. Continue pulsing until you get a coarse, crumbly powder.
Cool and store. Transfer the chutney to a plate and let it cool to room temperature. Store in a clean, dry, airtight container. It stays fresh for up to a month.
A nutty, spicy, and garlicky dry chutney powder from Maharashtra. Made with roasted peanuts, this versatile condiment adds a punch of flavor to vada pav, thalipeeth, or simply sprinkled over rice.
This maharashtrian recipe takes 15 minutes to prepare and yields 8 servings. At 109.45 calories per serving with 4.93g of protein, it's a beginner-friendly recipe perfect for side.
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For a no-garlic version, simply omit the garlic cloves. The chutney will still be delicious with just the nutty flavor of peanuts.
Add 2 tablespoons of roasted flax seeds or sesame seeds along with the peanuts while grinding for an extra boost of nutrients.
Use pre-roasted, unsalted peanuts to skip the roasting and cooling step, making the recipe in under 5 minutes.
Reduce the Kashmiri red chili powder to 1/2 teaspoon and add 1/2 teaspoon of sugar to balance the flavors for a milder version.
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