Ingredients
Instructions
Prep the Ingredients
- Ensure the peanuts are roasted and cooled. If starting with raw peanuts, lightly roast them in a dry pan over medium heat until golden and aromatic, then let them cool completely.
Toast Garlic and Spices
- Dry roast the garlic cloves in a pan on low heat until they are golden and fragrant. Remove and set aside.
- In the same pan, lightly toast the cumin seeds for about 1 minute until aromatic. Let them cool.
Grind the Chutney
- Add the roasted peanuts, toasted garlic, toasted cumin, chili powder, and salt to a blender or food processor.
- Pulse the mixture until you achieve a coarse, crumbly texture. Avoid over-grinding, as the heat and friction can cause the peanuts to release their oil and turn into a paste.
Plating & Garnishing
- Serving: Serve in a small dish alongside vada pav or sprinkled over grain bowls.
- Finish: The coarse, crumbly texture and deep red color provide visual and textural contrast.
Safety & Quality: Dry-toasting the garlic and spices removes moisture, which helps preserve the chutney. Store in an airtight container in a cool, dry place for up to 2 weeks, or refrigerate for up to 1 month.