By: Payal
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This Maharashtrian-style peanut chutney is a game changer with its nutty, spicy vibe. Perfect with anything, from roti to rice or even as a snack dip.
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1 cup peanuts (shengdana), 5 garlic cloves, 4 whole dry red chillies, 1 tsp cumin seeds, 1/2 tsp red chilli powder,1/4 tsp turmeric powder (optional), Salt to taste
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Dry roasting the peanuts on medium heat for about 8 mins. Keep stirring so they don't burn. You'll know they're ready when they turn a nice golden brown. Once done, let them cool down completely.
This step is optional but recommended. Roast the dry red chillies and cumin seeds separately for less than a minute. This really brings out the flavours.
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Now, grab your grinder and throw in the garlic cloves, roasted dry red chillies, cumin seeds, chilli powder, turmeric (if using), and salt. Give it a good blend until it's got a fine powdery texture.
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Once your peanuts have cooled, peel them and add them to the grinder. Blend everything together until you get a coarse, crumbly consistency.
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Your chutney is ready to go! Pair it with your favorite snacks, meals, or even just spread it on a slice of bread for a quick treat. Make sure to store it in an airtight container.
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