Peanut Chutney

Peanut chutney is crunchy delicious sweet and savory. My mother makes this chutney often and I always loved it. You can make peanut chutney for fast or Indian vrat by skipping addition of  asafoetida and garlic. 

Prepares in 15 minutes with 3 easy steps and can store upto 1 month in air tight container. Goes well for sprinkling on dosa, crepes, add little ghee or butter and use as spread for bread, bagel. Even mix with yogurt and use as dip. 

Time: 15 minutes

Serve: 1 cup
Ingredients:

1 cup peanuts4 garlic cloves(grated) (or 1 tsp garlic paste)

1 tsp cumin seeds

2 tsp red chili powder(adjust to taste)
pinch of  asafoetida(hing)

sugar to taste(about 1 tsp)
salt to taste

Method:

1. Roast the peanuts in a dry skillet until brown and the skin starts to peel off - about 10 mins or so. You can roast in microwave too. Once cool, you can rub them between your palms and remove the skin but I kept them on.

2. In blender, add peanuts, asafoetida, red chili powder, cumin seeds, sugar and salt.  Grind to smooth to coarse powder. (see note 1)

3. In big bowl, add peanut powder and grated garlic. Mix thoroughly with using hands. Or use mortar pestle to give it right mix.

Note:

1. Dont add asafoetida and garlic to chutney if making for fast or Indian vrat.