- Prep Time: 15 minutes
- Cook Time: 15 minutes
Dry Peanut Chutney Recipe (Danyachi Chutney)
Dry peanut chutney is a very common and favorite meal accompaniment in Maharashtra. It is little spicy but can be adjusted to suit your own liking. It is suitable for fast or vrat if made without any garlic. Try adding some yogurt to make a wet peanut chutney that tastes awesome with some foods like vrat ka dosa, sabudana vada, sabudana thalipeeth, and even simple plain roti!
- Raw Peanuts - 2 cups
- Cumin Seeds - 4 tsp
- Salt - To taste
- Red chili powder - 2-3 tsp or to taste
- Sugar - 2 tsp
- Garlic cloves (Optional) - 4-5 big
- Oil - 1-2 tsp
- In a pan, roast 2 cups raw peanuts on a low-medium flame till little dark spots appear on their skin.
- Allow to cool and crush to remove the peels.
- Transfer to a plate and blow away the peels.
- Grind 4 tsp cumin seeds, with salt, red chili powder, and garlic cloves (if used), into a fine powder/paste.
- Add about 1/2 cup of the roasted peanuts and grind again to a fine powder/paste. The peanuts will release some oil after fine crushing.
- Transfer this fine powder/paste and the remaining roasted peanuts to a food processor.
- Add 1-2 tsp oil and grind till the peanuts are coarsely ground.
- Dry peanut chutney is ready to serve.
- Serve as an accompaniment to any meal.