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Dry peanut Chutney Recipe

Dry peanut Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 cup - Roasted and skinned Peanuts
  • 2 tsp - Flax seeds
  • 2 tsp - Sesame seeds
  • 3-4 - Dried red chillies
  • 3-4 - Garlic Cloves
  • Salt to taste
  • 1 tsp - Mustard oil
  • 5-8 - Curry leaves
  • 1 tsp - Cumin seeds
  • 1 tsp - Coriander seeds.
  • How to Make Dry peanut Chutney:

    1. Dry roast peanuts and skin them.
    2. Keep it aside.
    3. Dry roast sesame seeds till they turn light brown in colour.
    4. Don't overheat them.
    5. Keep it aside.
    6. Dry roast cumin seeds and coriander seeds together and grind them to a fine powder.
    7. Add sesame seeds, peanuts, garlic cloves and grind again to make a crunchy powder, thick in texture.
    8. Now, heat oil in a pan and add curry leaves and dry red chillies into it.
    9. Don't over fry them, just give a short stir for a minute, mixing it well.
    10. Mix this with chutney and ad salt.
    11. Store in Air tight container in a fridge for over 10 days.
    12. Recipe courtesy: UK Rasoi


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