The south of India is known for its mastery over a wide variety of dry chutneys. They are usually served with every meal or as an accompaniment to dosa. I was introduced to dry chutneys when I was studying in Belgaum, Karnataka. I have come to love these complex mixtures. Recently, my husband and I were having dinner at a friend’s place and her mom made this dry peanut chutney. My husband absolutely loved it and now I make it often. It is an easy make ahead chutney which goes perfectly with curd and chapatis. If stored well, it can last up to 3 months in the refrigerator. This is my take on my friend Swati’s mom’s recipe for a Maharastrian style dry peanut chutney.
What you will need:
| Ingredients | Quantity |
|---|---|
| Curry leaves | 30 grams |
| Garlic | 100 grams |
| Ginger | 50 grams |
| Green Chilies | 50 grams |
| Oil | 1/2 cup |
| Peanuts (Roasted) | 400 grams |
| Turmeric | 2 1/2 tablespoons |
Prep Time: 30 minutes
Cook Time: 20 minutes
Serving: Makes around 450 grams if chutney
How to make it:
- Dry roast the peanuts. You can leave the shells on/off, it is completely a personal preference. I like to keep the shells on for this recipe.
- Let the peanuts cool down completely.
- Once cooled, make into a fine powder in a mixer. Keep this aside.
- Make a paste of the garlic, ginger, green chilies and curry leaves. Make sure that you do not add any water while making the paste. If you need some liquid, add some oil while blending. You can also chop these finely or crush them using a mortar and pestle. I just personally feel that the paste imparts more flavor when ground. Besides, it is less work!
- Heat oil in a vessel and add the masala paste. Saute until the raw taste of garlic goes away.
- Add the turmeric and saute for a few seconds.
- Add the peanut powder and salt. Give it a good mix until the masala is mixed well with the peanut powder.
- Let the mixture cool completely.
- Store in an airtight container.