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
- 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
In a blender or nut grinder add the following:1 cup roasted peanuts 6 cloves of fresh garlic, peeled1 tsp cumin seeds1 tsp red chili powder1 tsp salt1.5 tsp sugar1 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.