Dry peanut Chutney

Recipe by
Total Time:
10-15 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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

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