The dry peanut chutney is simple to make and fun to eat. It is also easy carry around and have with a variety of dishes. Roasted, ground and seasoned peanuts pair well with noodles and meats. This dry condiment provided a taste that resembles Thai dishes.
Packing this for your kid’s lunch? Make sure you pack them in an insulated lunch kit or in your kid’s lunch box.
Health Benefits
Peanuts are an excellent source of protein and energy.
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Ingredients
cup raw peanuts: 1
whole dry kashmiri red chillies: 4
tbsp chopped garlic: 2
tsp cumin seeds: 2
tsp chilli powder: 1
tsp turmeric powder: 1/2
salt to taste
How To Make Dry Peanut Chutney
- Dry-roast groundnuts in a broad pan on medium flame for 7 to 8 minutes, while stirring occasionally. Transfer the roasted groundnuts to a big plate and let cool slightly.
- Rubbing the peanuts between your hands to separate the skin and the nuts. Discard the skins.
- Combine deskinned peanuts with the other ingredients in a mixer and blend dry till you get a coarse powder
- Store in an air-tight container and refrigerate.
Trivia
- George Washington Carver, the father of the peanut, discovered over 300 uses for peanuts.
- Peanuts, one of the main ingredients of this chutney, have many uses. They can serve to make paper and even soap