This spice mix is our new addiction. We just can't seem to get enough of this. You can find us having this with steamed rice, curd rice, idlies, dosas, etc. I have even caught S pouring a spoon of this powder straight into his mouth. That is how addicted we are. If you visit our place, then you can be sure to find a bottle of this chutney powder perched on top of the dining table and another bottle in stored away in the pantry.
The addiction started when we purchased a small packet of this spice mix at Subbamma store in Bangalore. Subbamma store is a very popular condiment store in Bangalore. They are famous for their Rasam powders, chutney powders and a variety of other condiments. After tasting a tea spoon of this powder, we were hooked. S went back to the store and brought half a kilo more to be packed and brought back to Nairobi. But then we were so addicted to this powder, that we emptied the jar before we knew it. S missed this condiment so much that he nagged for weeks and nagged me some more till I actually made this.
I got this recipe from here. I was looking for the peanut chutney pudi recipe when I chanced upon the regular chutney powder recipe by Jayasri. The write up said that it was better than the chutney powder available in subbamma store. Any recipe that says it is better than subbamma store is worth a try. I was actually making the powder within ten minutes of reading the recipe.
This recipe is one of those perfect recipes with perfect measurements. Except for substituting the urad dal with Peanuts and using only byadigi variety of chilies instead of oth guntur and byadigi, I have not made any other changes. The end result was simply superb. I felt that this chutney powder was certainly better than what we got at Subbamma store. For once, even S agreed with me. I couldn't have asked for anything more!!
Peanut chutney Powder recipe:
Preparation time: 20min
Cooking time- 10min
Shelf life- 2-3months
Bengal gram or chana dal- 175gms
Dry Grated coconut- 375gms
Kashmiri red chilies- 150gms or about 25
Mustard seeds- 2tsp
Jaggery- 120gms, grated
Curry leaves- 4-5sprigs
Salt- 1-1/2 tbsp or to taste
- Dry roast the peanuts in a pan on low heat till the peanuts are browned. Take off the heat and allow the peanuts to cool completely. Rub the peanuts with your hands to remove the loosed skin and keep aside.
- Dry roast the Bengal gram and keep aside.
- Dry roast the mustard seeds till they sputter and keep aside.
- Again, dry roast the dry coconut till slightly browned and fragrant and set aside
- Heat 2tbsp of oil in a pan and fry the tamarind till completely soft. Drain and keep aside.
- Add the asafetida and curry leaves and fry till they are crisp. Stir in the red chilies and fry for 3-4 mins.
- Stir in the roasted peanuts, bengal gram, mustard seeds, tamarind and mix well. Fry the mixture for another minute more and take off the heat.
- Allow the mixture to cool completely before mixing the salt and jaggery.
- Grind the mixture to a coarse powder first. Then add the roasted coconut and grind till the mixture is well combined but not too smooth.
- Transfer the mixture into an air tight container and use as required.