Chutneys and Powders, Uncategorized

Peanut Chutney Powder

“OMG! Ma where is the chutney powder?” And I somewhat listless, half listening “hmm in that box there…” and she goes “What? It is over! When are you going to make some? What I am going to eat this dosa with now?” and now I am paying attention ’cause she has started to complain…”Oh Ok, I will make it soon”….
And a week goes by and then two and now she wants chutney powder on her toast..and the third week and she wants it on her tortilla!! And “You still have not made it!!”
After all the complaining, I finally get down to the task of making it!! That’s my younger daughter who is so fond of this stuff, that she will eat it with anything and everything…
Somehow while growing up, having this peanut chutney powder at home was a given for granted, we pretty much ate it with everything..idli, dosa, chapathi, rice, bread, just about anything…So this is a family recipe. And a must have in my home. It is delicious and very simple to make…


Yummy Idlis tossed in Peanut chutney powder and Sesame oil.

You will need:
Channa Dal – 1 cup
Urad dal – 1 cup
Dry Red Chillies – 2 cups (1 cup Byadgi chillies, 1 cup Guntur Chillies)
Peanuts – 1/2 cup
Sesame Seeds – 1/2 cup
Hing – 1/2 tsp
Tamarind – 1 small lime sized ball
Curry leaves – a handful
Salt to taste
Copra or Dessicated coconut – 1/2 cup (you cannot replace with fresh coconut; if you don’t have any, omit it)

1. Dry roast the Peanuts in a non stick pan on medium heat until golden brown. Do not burn the peanuts, that usually changes the taste of the peanuts and makes them bitter. Transfer to a plate and cool.
2. In the same pan, roast the channa dal with a few drops of oil on low-medium heat until golden. Transfer to a plate and cool.
3. In the same pan, roast the urad dal with a few drops of oil on low-medium heat until golden. Transfer to a plate and cool.
4. Roast the dry red chillies, curry leaves, tamarind and hing with a few drops of oil until the chillies are slightly roasted. At the end, add the grated copra or dessicated coconut and toss and then Transfer to a plate and cool.
5. Dry roast the sesame seeds in the same pan until they pop. Transfer and cool.
6. Allow all roasted ingredients to cool. Meanwhile, remove the skin of the roasted peanuts and keep them ready.

7. In a dry blender or a food processor (or a mixer) grind the red chillies, tamarind, sesame seeds, salt, copra, curry leaves and hing until somewhat smooth.
8. Then add the remaining ingredients and dry grind until a somewhat smooth (slightly coarse powder).
9. Spread on a large plate or tray, cool and then pack in an airtight container.
10. Keeps for atleast a month.

Serve with idlis, dosas, inside a chapathi roll, on bread toast or even as a topping on upma/poha etc.



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