This is another staple from the Marathi kitchen and is used as a side, topping, or turned into a dip by mixing with yogurt or oil. Aai’s pantry often has 3-4 dry chutney powders and they are pulled out every day onto the dining table at dinner. Bhakri with homemade butter or ghee, chutney, and sliced onions is easily a meal in some parts of the state of Maharashtra. Bhakri is a hand-flattened gluten-free bread made with sorghum or pearl millet flour. A hot bhakri with this peanut garlic chutney and a large dollop of ghee was often my dinner on school nights as I wrapped up a busy evening of homework and playing in the streets with my gang of friends.

Known as danyachi chutney, it is a favorite topping on hot buttered toast or rotis. Rotis are smeared with ghee and this chutney, then rolled up and packed into lunch boxes. In the early days, I remember that Aai or Aji (grandma) would pound the ingredients in a heavy iron mortar and the rhythmic sound of the pounding would be the background music to our inane childhood activities.

This version has more peanuts than garlic and another version has more garlic. The proportions of garlic, sugar and red chili powder can be adjusted to your taste. Store the chutney in a glass jar and it will keep for several weeks in a cool place, I usually don’t refrigerate it.

Step by Step

1. In a blender or nut grinder add the following:
   • 1 cup roasted peanuts. See link for how to roast peanuts.
   • 6 cloves of garlic, peeled
   • 1 tsp cumin seeds
   • 1 tsp red chili powder
   • 1.5 tsp sugar
   • 1 tsp salt
   • 1 piece amsool (optional). Kokum, amsool (garcinia indica) is a dried fruit used to add a hint of tang in Marathi kitchens.
2. Blend all till powdered.
3. Taste and adjust the spices.
4. Store in a glass jar and use as a topping on bread, roti, or noodles.
5. Mix with oil or yogurt to make a dip for dosas and idlis.

Print Recipe

5 from 1 vote

Peanut Garlic Dry Chutney

Known as danyachi chutney, this is a favorite topping on hot buttered toast or rotis. A staple from the Marathi kitchen, this chutney is used as a side, topping, or turned into a dip by mixing with yogurt or oil. This version has more peanuts than garlic. The proportions of garlic, sugar and red chili powder can be adjusted to your taste. Store the chutney in a glass jar and it will keep for several weeks in a cool place, I usually don't refrigerate it.

Prep Time5 minutes mins

Cook Time3 minutes mins

Course: Chutneys, Sides

Cuisine: Indian

Keyword: amsool, danyachi chutney, dip, dry chutney, garlic, kokum, podi, roasted peanuts, topping

Servings: 1 cup

Author: Madhavi

Equipment

• Nut grinder

Ingredients

• 1 cup roasted peanuts
• 6 cloves fresh garlic peeled
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1.5 tsp sugar
• 1 tsp salt
• 1 piece dry amsool

Instructions

• In a blender or nut grinder add the following:

  1 cup roasted peanuts

  6 cloves of fresh garlic, peeled

  1 tsp cumin seeds

  1 tsp red chili powder

  1 tsp salt

  1.5 tsp sugar

  1 piece amsool (optional)
• Blend all till powdered.
• Taste for salt and sugar and add more as needed.
• Store in a glass jar and use as a topping on bread, roti, noodles, or mix with oil or yogurt as a dip with dosas and idlis.