Menus: Dry peanut chutney Delicious

Dry peanut chutney. Satisfy Salty Cravings With Planters Products Found In The Snack Aisle! A no-fuss recipe that is easy and straight-forward but bursting with flavour, the Dry Peanut Chutney Powder is something that can be found in every Maharashtrian home. This delectable powder of roasted peanuts, garlic and spices adds josh to any meal with its crunchy mouth-feel and vibrant flavour.

According to all people, cooking is indeed things which is quite soft. Besides they are indeed like cooking and have talents cooking that is quite, they are also creative in integrating each dish so that it becomes food yummy. But there are those who cannot skillfully cook, so they must learn and see recipes that are easy to follow.

How could we let go of chutney then? So today I am sharing dry peanut chutney recipe with you. This is a dry peanut chutney not to confuse with the one served with dosa.

You can make Dry peanut chutney use 6 ingredients and 3 the steps. Here guides how you mix it.

The main ingredient Dry peanut chutney as follows:

1. Prepare 200 grams of Peanuts.
2. You need 2 tbsp of Cummin seeds.
3. Provide 1 tsp of salt.
4. Prepare 2 tsp of Dry red chilli powder.
5. Provide 1 tbsp of cooking oil.
6. Provide pinch of asofoetida powder.

Give it a tempering of mustard seeds, hing and dry red chillies. You can add tomato and fresh coriander to this chutney as well. Peanut Chutney with Coconut Shengdana Chutney or Dry Peanut Chutney is that zesty and mildly spicy accompaniment that forms an essential part of a Maharashtrian thali. Like its close cousin Lasun Khobra Chutney, this preparation is equally popular.

How to Make Dry peanut chutney

1. Heat oil in frying pan, add cummin seeds, peanuts and asofoetida and roast till lightly toasted or light brown in color.
2. In another pan mix salt and chilli powder and lightly roast for about 3 to 5 minutes to remove any water content.
3. Allow both of the above mixtures to cool down to room temperature and then coarsely grind them together in a dry blender. Store in a dry air-tight container in the refrigerator for up to a year..

In fact, it's difficult to imagine a street food like Vada pav served without this chutney. The usage and variation is endless and the minimal ingredients allow the peanuts to really shine through. Peanut Chutney Powder Recipe/Dry Chutney Powder Recipe/Groundnut Chutney powder is a great Chutney Powder which can had along with Vada Pav or any other dish. I'm not a big fan of the dry peanut chutney variety because you need this kind of creamy lusciousness to mop up with the dosa and dry peanut chutney just doesn't cut it. Dry roast cumin seeds and coriander seeds together and grind them to a fine powder.