Spicy Peanut
Chutney Powder

With Rashmi

This spice powder is one of the most popular condiment in South India usually eaten with rice, idli, dosa or upma. "I find it delicious with rice and a dollop of ghee."


- +
  • Imperial
  • Metric
  • 50 g Peanuts
  • 50 g Roasted Gram
  • 20 g Desiccated Coconut
  • 2 tsp Jaggery / Brown Sugar
  • 1 tsp Dry Tamarind
  • 2 tsp Red Chilli Powder
  • 1 tsp Salt
  • 8 leaves Curry Leaves
  • 1 pinch Asafoetida (Optional)
  • 1 tsp Sesame Seeds
Indian VE



Nutrition per serving

Step 1

Roast the peanuts on a very low flame until the skin comes off. To avoid burning the peanuts, keep stirring.

Step 2

After the peanuts are half way roasted, add the roasted gram and roast it for further three to four minutes. The roasted gram should turn golden

Step 3

Turn off the flame and add the desiccated coconut

Step 4

Mix it and let it roast in the hot pan

Step 5

Add tamarind for sourness, jaggery powder or raw sugar and some salt. Also add red chilli powder or paprika powder and some hing (asafoetida)

Step 6

Lastly, add curry leaves. Dry roast everything in the hot pan and let it cool for some time

Step 7

Put the mixture in a blender jar and blend it

Step 8

For some extra texture, add some toasted sesame seeds. Grind it to a sand like texture

Step 9

Store the spicy peanut chutney powder in an air tight container, it can last up to six months

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Did You Know?

Peanuts have lots of protein and B vitamins to give us energy and help us be able to think clearly. With no cholesterol, peanuts is for our heart to beat and move blood through the body.

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