Recipe Credit: Darshana Muzumdar
Serves 4 as part of a traditional Indian meal
Peanuts have been used in Indian cuisine for a long time now, not only in various snacks like in chivda, poha, upma and chaat, and as a besan coated fried snack called ‘makkalbeej’, but also in main dishes. Very often roasted peanut powder is added to vegetables and gravies to make them more delicious and satiating. This is especially true in the state of Maharashtra where peanuts are considered to be a good source of protein. This chutney adds zing to any Indian meal and is thoroughly enjoyed by children.
Ingredients
- 1 cup light colored peanuts
- 8-10 green chillies or to taste
- ½ tsp cumin seeds
- 12-15 cloves garlic
- ¼ cup chopped coriander
- 1 tbsp groundnut oil
- Salt to taste
- 1 lime (optional)
Method
Roast the peanuts on a medium low flame sautéing them continuously till they are lightly brown and have lost their raw taste. They will release a gentle fragrance. You will be able to judge if they have lost the raw taste by tasting them only when they are completely cool. Cool the peanuts and remove the outer skin. Break the chillies into two or three pieces. This is important as they may burst if kept whole. Heat oil in a pan and add the chillies. Roast them till they get light brown spots. Place these to a side in the pan and add the cumin seeds in the middle of the pan. Roast them till they splutter. Add the garlic and sauté mixing all the ingredients. Add the chopped coriander and sauté some more till the garlic is light brown. Turn off the heat and allow these to cool. Add all the ingredients except the lime juice and blend to a rough or finer powder as per your preference. Traditionally, peanut chutneys were pounded in a mortar and pestle and so had a rough texture. The garlic is the most important ingredient that lends its flavor to this chutney, so you can be more generous with the amount. Serve this chutney as an accompaniment in a traditional Indian meal. You can store this chutney for up to 8 to 10 days in an airtight container and so is something you can carry while travelling, too. Squeeze some lime juice while eating to cut the spice if you wish. This chutney adds a lot of zing to a meal and children enjoy it. You can store this chutney for up to 8 to 10 days in an airtight container and so is something you can carry while travelling, too.
For the Whole-Food Plant-Based (WFPB) version:
Do not use oil. Dry roast the ingredients one by one to ensure they all get roasted well. Take care while roasting the chillies as they may cause coughing. Use an exhaust or the fan while roasting them to prevent this from happening.
Use unrefined salt like rock salt instead of refined one.
