Peanut Chutney Powder Recipe – Sharmis Passions

Peanut Chutney Powder is a flavourful, aromatic condiment made by grinding roasted peanuts, fried gram and spices. Peanut Chutney Powder is used for making peanut chutney and also as a side for idli, dosa by mixing it with oil. Peanut Chutney Powder serves as a taste enhancer too for curries and gravies.

This powder is used for making peanut chutney or serves as a side with idli and dosa. You can mix it with oil and eat with rice too. It also works as a taste enhancer for curries and gravies. The powder stays fresh for long time so you can make a big batch and store.

About Peanut Chutney Powder

Peanut chutney powder is made using roasted peanuts, fried gram dals and a few basic spices. It has a bit coarse texture and not fully smooth which gives that homemade touch. You can mix it with hot ghee, rice or have it with idli, dosa. The roasted chillies and garlic adds a great taste that mix really well with the lentils.

Peanut Chutney Powder also known as groundnut chutney powder is one of the tasty side dish for idli, dosa or even rice.

The powder has a slightly coarse texture which is better than fine powder. It stays dry and don’t clump up in jar. The flavour is warm, nutty and aromatic. This powder is quite common in many South Indian homes where podis are like regular part of daily meals.

You can make this powder more or less spicy based on how many chillies you use. Some people add more garlic for stronger flavour. You can skip curry leaves if you don’t like them. This powder works great as a side dish or for making chutney.

I usually make big batch of this powder and keep for whole month. My family enjoys it on warm rice with ghee. The flavour stay strong and fresh for long time.

Similar Recipes

Peanut Chutney Powder Ingredients

• Peanuts – Peanuts are used as main ingredient for this powder. They give nutty flavour and makes powder taste rich.
• Fried gram dal – Fried gram dal is added for sweetness and texture. It help s the powder stay dry and crunchy.
• Red chillies – I used red chillies for spice and flavour. You can add more or less based on spice level you like.
• Garlic – I added garlic for aroma and warm taste. Big fat cloves gives better flavour than small ones.
• Curry leaves – I used curry leaves for slight citrusy flavour. They add aroma to powder without overpowering taste.
• Oil – I added oil for frying garlic and curry leaves. Just little bit helps flavours release and blend.
• Salt – I used salt for seasoning the powder. Rock salt gives better taste than regular salt.

How to make Peanut Chutney Powder Step by Step

1.I had de-skinned peanuts so used it. Dry roast until golden spots appear here and there, set aside. Now take fried gram dal.

2.Roast until golden, set aside. Heat ½ teaspoon of oil add garlic, curry leaves and red chillies fry for 2 minutes. Cool down all the ingredients completely.

3.Transfer to mixer jar along with required salt. Grind it to a slightly coarse mixture. Transfer to a plate spread it to cool down. Then you can store. While grinding first grind at a stretch then pulse so that peanuts do not leave oil.

Serve with idli,dosa or with hor rice and ghee.

Expert Tips

• Roasting peanuts – I roast peanuts until golden spots appear. Don’t over roast or they may burn and taste bitter.
• Roasting dal – I roast fried gram dal until golden colour. This bring out flavour and makes it crunchy.
• Cooling – I let all roasted ingredients cool completely before grinding. Hot ingredients create moisture and powder stick together.
• Grinding – I grind at stretch for few seconds then pulse. This helps peanuts not to release oil and powder stays dry.
• Not over grinding – I don’t run mixer grinder too long. Peanut oil comes out if you grind too much and powder becomes more like a paste.
• Storage – I spread powder on plate to cool before storing. Cool it and then store. It keeps fresh longer and stay crunchy in jar.

Serving and Storage

Serve this powder with hot rice and ghee or side dish for dosa or idli with oil. Store leftover powder in an airtight container and keep in a cool dry place. It stays fresh for few weeks if roasted well. You can refrigerate for longer shelf life also.

FAQS

1. Can I use peanuts along with skin?

You can use peanuts with skin. Just roast and rub between palms to remove skin. Blow away the skin and use the peanuts.

2. How do I know peanuts are roasted enough?

Roast until golden spots appear on peanuts. Smell should be strong and nutty. Don’t over roast or they taste burnt.

3. Can I use Kashmiri chillies?

Yes you can but then the chutney won’t be much spicy, so adjust it how you like.

4. Can I skip the garlic and curry leaves?

You can skip them but flavour come out different. They add warmth and aroma. It may taste more plain without them.

5. Can I use raw peanuts?

You need to roast raw peanuts first. Raw peanuts don’t give same flavour and taste different.

If you have any more questions about this Peanut Chutney Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Peanut Chutney Powder Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card