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Peanut Garlic Chutney Powder – Spicy & Tasty!

Everybody has a few staple condiments in their pantry. Some spices, ketchup, hot sauce and so many more things. I like to have this chutney powder in mine always!! Its a very very simple recipe and uses up 1 whole bulb of garlic!! The garlic used is raw! Don’t be alarmed!!!  Garlic lovers delight! We love to eat this with idli, dosa, roti and rice (with lots of ghee!). It serves as a great addition to salad dressings. You can add some kick to your boring sandwiches using this chutney powder! How?? Just mix this powder with some mayo/cream cheese and use as a sandwich spread, and tell me if you don’t like it!


I had tasted this chutney for the first time many many years ago, when I was in school. I loved it and we started making it at home. But somehow it was forgotten and reintroduced to me by my sister-in-law. And ever since, its a favorite in our house! This is the most basic recipe that I like to make. You can also add some dry coconut powder and dry roasted sesame seeds to this chutney. Those are optional though! Stay away from this chutney if you don’t like peanuts, but you can still make this without garlic. Just omit the garlic and use the sesame and coconut powder. They will give it more flavor.

Note: I like to buy raw peanuts and roast them myself. Some store-bought roasted peanuts have a slightly greasy taste that I do not like in this recipe. Maybe its some kind of oil used in roasting. So if you have to use store-bought brands, look for dry roasted peanuts. Also, I do not like to remove the skin on the peanuts, somehow I don’t mind them You can go ahead and remove the skins after roasting if you would like to.

Ingredients:

Peanuts – 2 cups
Garlic – 1 bulb (10-12 large cloves)
Red chilli powder – 4-6 tsp (use more or less according to your taste)
Cumin seeds – 1 tsp
Dry coconut powder (unsweetened) – 1/2 cup
Sesame seeds (white) – 1/4 cup
Salt – 1 1/2 tsp (or to taste)

Method:

  • Dry roast the peanuts on the stove top on low heat stirring often. Or spread the peanuts on a baking tray and roast in the oven at 300 F, for 25-30 minutes, tossing the peanuts every 10 minutes. Take care not to burn them. Then let the peanuts cool completely before grinding, or you will end with with an oily paste instead of a powder.
  • Dry roast the sesame seeds to a light brown color (if using). Cool completely.
  • Peel the garlic cloves and chop roughly, into big chunks.
  • Use a coffee grinder or the small jar of an Indian style mixer to grind this chutney powder.
  • Now combine everything and grind to a coarse powder, in batches. Mix all the batches together in a large bowl, and let it be in the bowl, uncovered for 10-15 minutes. Then store in an airtight container. Make small batches, as peanuts can go rancid very fast.

 

 

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5 Responses to Peanut Garlic Chutney Powder – Spicy & Tasty!

  • Pingback: Mini Corn Cakes (Tikki) & Anjum’s New Indian cookbook giveaway | Ambika's Kitchen

  • Pingback: Roasted Sweet Potato & Spinach Salad with Cilantro-Lime dressing | Ambika's Kitchen

  • Sindhu says:

    Hi Ambika,
    Would like to try the garlic chutney powder, but before that some queries- You had mentioned that you keep the groundnut skins , but will that add to a slight bitter taste? Also do we have to dry roast the copra?

    • Ambika says:

      Hi Sindhu,

      Thanks for dropping by! Keeping the skin on is a personal choice, and as you mentioned it does add a slightly bitter taste, but it is masked by the sweetnedd of the peanuts. But I have tried making the podi with de-skinned and roated peanuts and it taste just the same. So you may use whatever you like. And yes, if you are using khopra, dry roast it and then powder it. But I recommend using coconut powder, which is available almost everywhere. You do not need to roast the coconut powder, just add it in directly. Also, the coconut powder is optional, the chutney podi tastes just fine without that too. I hope this helps, do let me know if you have any other queries.

  • Sangeetha says:

    Hello Ambika…For how many days can this be stored. Do we have to refrigerate or store it outside?

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