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 ‘makkallbeej’, 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.
- 1 cup light colored peanuts
- 1 tsp cumin seeds
- 10-12 cloves garlic
- 2 tsp medium spicy red chilli powder
- 1 tsp Kashmiri red chilli powder
- Salt to taste
Dry 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 only when they are completely cool. Cool the peanuts and remove the outer skin by rubbing the peanuts between your hands. Roast the cumin seeds on medium heat till they are lightly brown. Place the peanuts, garlic, cumin, the chilli powders and salt in a blender and blend to get a rough or smoother 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. Some people like to add a teaspoon of cold pressed coconut oil to it when eating 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:
Use unrefined or rock salt.
Do not remove the peel of the peanuts.
Do not add any oil while eating it.