Peanut chutney is a condiment which comes from the central part of India. My MIL makes it all the time and R loves it too. Peanuts are used a lot in the Maharastrian cuisine.
Its full of protein and also quite simple to make and it has a long shelf life.
Here is what you will need for a medium sized bowl.
- 2 big handfuls of raw peanuts
- 3-4 cloves of garlic
- 3-4 dried whole red chilis
- 1/2 tsp sea salt, whole
- 1/2 tsp roasted cummin seeds
1. Roast the peanuts either on a pan or bake it in the oven at 180 degrees for 10-12 minutes.
2. Let them cool down, when you run them with your fingers the skin should peel off easily, that means they are roasted fine.
3. Rub the peanuts between the palms of your hands and peel off their skin.
4. Peel and half the garlic pods as well.
5. Roast the cummin seeds.
6. Now add everything in a mixer/grinder Jar and blitz it for a minute or two.
7. I like my chutney a bit coarse but that's entirely a personal choice.
8. I served mine with quinoa dosas but it can be served with about anything and it's a great substitute for a sandwich too, instead of some peanut butter.
9. the amount of chilis and garlic can be reduced, increased or decreased as per your choice.
10. Keep it in an airtight Jar. We ate most of the chutney in one go.