How to make Roasted Peanut Chutney -

Peanut chutney a wonderful accompaniment.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Roasted Peanuts (भुनी हुई मूंगफली), Garlic (लहसुन)

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

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For more recipes related to Roasted Peanut Chutney checkout Moongphali Ki Chutney. You can also find more Pickles, Jams and Chutneys recipes like Dahi Ka Achar Chhunda - SK Khazana Paruppu Podi Aamb Da Achar

Roasted Peanut Chutney

Roasted Peanut Chutney Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Roasted Peanut Chutney Recipe

  • Roasted Peanuts roasted and skinless 1 cup

  • Garlic

  • Onions 4 medium

  • Garlic 8-10 cloves

  • Whole dry red chilli 4-5

  • Groundnut oil 3 tablespoons

  • Tamarind (lemon sized ball) 1/2

  • Asafoetida 1/4 teaspoon

  • Salt to taste

Method

Step 1

Peel, wash and roughly chop onion and garlic. Remove stems from whole red chillies. Heat oil in a pan, add chopped onion, garlic and sauté for four to five minutes or until it turns golden brown in colour. Add roasted peanuts, whole red chillies, tamarind, asafoetida and salt to taste. Stir well and cook for one minute.

Step 2

Remove from heat and cool to room temperature. Grind this mixture to slightly coarse chutney, adding a little water. Store in the refrigerator and serve as an accompaniment.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.