Spicy Peanut-Garlic Chutney Powder
This is one of my husband’s favourite chutney’s and he just cannot stop sprinkling it over everything and anything! I had never tasted it (forget even making it) before I got married and had only heard about it from him(my MIL apparently would always have a batch of it in the house).
My family used more of coconut(milk/paste,etc) for our cooking as we are originally from a small coastal town in South India (Mangalore to be specific, for those who are familiar with India and Indian towns), whereas my hubby’s family is more familiar to using peanuts in their cooking.
He sort of knew what ingredients his mom used for making it and asked me to try it. I tried making it a couple of times and every time he found something wrong with it-it was either not “garlicky enough”(even when I had added 10 garlic cloves!!) or “too pasty”. Finally, fed-up with these comments,I decided to call up my MIL(why didn’t I ever think of it before???? Silly me!!) and ask her how she makes it-that’s when she told me my mistakes:
- use about 3-4 raw garlic cloves (I used to saute them in a little oil) to get the “garlicky” taste,
- and use a handful of roasted bengal gram dal(roasted and puffed split chickpeas) which not only adds to the taste but also absorbs the oil from the peanuts (and the moisture from the raw garlic) and hence the result is a “powder”chutney and not a “pasty” chutney!
Over the years,I’ve not only perfected the art of making this chutney powder,but also added my own “healthy” ingredient-flaxseeds!
Ingredients for Peanut Chutney Powder:
- Roasted peanuts: 1 cup(skinned)
- Roasted gram dal: 1/2 cup
- Garlic: 2-3 cloves
- Flax seed : 1 tablespoon (optional)
- Turmeric: 1/4th teaspoon
- Red chilli powder: 1 teaspoon(add more if you want it spicier)
- Salt: to taste
- Powder all the ingredients together to get a coarse chutney.
- Transfer to an air-tight container and store in the fridge(should keep for about 2 weeks or maybe even more).
You can use it as a chutney or sprinkle a little on noodles/fried rice/salads or mix it with a little yogurt and use as a dip or as a filling inside sandwiches.