Recipe: Darshana Muzumdar
Makes around 1½ cups
- ½ cup peanuts
- ½ cup dried grated coconut
- 2 tsps jeera (cumin)
- 8-10 chillies
- 30-35 cloves garlic
- ½ tsp salt or to taste
- Peel and cut the garlic in half and keep aside.
- Dry roast the peanuts on low to medium heat till they are a light golden brown and have lost their raw flavour. Transfer them to a plate and allow to cool.
- Dry roast the salt on low to medium heat for a few seconds to remove any moisture. Add this to the peanuts.
- Dry roast the dried grated coconut on low to medium heat till it is a light golden brown and has a roasted flavour. Add this to the peanuts and allow to cool.
- Break the red chillies into smaller pieces and roast them along with the cumin on medium heat till they are light brown and the jeera starts popping. Take care not to let either of them burn. Add this to the peanut mixture.
- Roast the garlic on low to medium heat till it gets light brown spots. There is no need to add any oil as the coconut will have already released oil on the surface of the kadhai. Add this to the peanuts and coconut.
- Blend all the ingredients for half a minute or so till it is ground coarsely. Take care not to blend it too much as it can start releasing oil.
- Enjoy this delicious peanut chutney as an accompaniment in a traditional Indian meal.
For the Whole-Food Plant-Based (WFPB) version:
Use unrefined salt like rock salt.
This is a WFPB recipe but contains a lot of fat and should be eaten in small quantities.