Ingredients
- 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
Time
- 10 Mins Preparation
- 10 Mins Cooking
Level
-
Difficulty
-
-
Spicy
-
Nutrition per serving
- Calories 192
- Carbs 15 g
- Fat 12.6 g
- Protein 6.6 g
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
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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