- 1 Cup / 250 ml peanuts
- 1 pod / bulb garlic
- 4 sprigs curry leaves
- 6 dried red chillies
- 1 teaspoon tamarind
- 1/4 teaspoon asafoetida compound
- 1 teaspoon salt
- 1 teaspoon jaggery
- 3 teaspoon peanut oil
- Add in a teaspoon of oil in a heavy bottomed pan and roast the peanuts in low flame for 5 minutes. Remove from heat and set aside on a plate to cool.
- In the same pan, add in a teaspoon of oil and add in the crushed garlic. Fry for 2 minutes on low flame until slightly golden. Remove from heat and set aside on a plate to cool.
- Add in the dried red chillies. Fry for a minute in low flame. Remove from heat and set aside on a plate to cool.
- Add in the curry leaves and fry till they are dry. Remove from heat and set aside on a plate to cool.
- Add in a teaspoon of oil in a pan and fry the tamarind and asafoetida on low flame for a minute. Remove from heat and set aside on a plate to cool.
- Allow the ingredients to cool to room temperature. Add in all the ingredients in a mixie except garlic and peanuts. Grind it to a powder. Pulse it several times.
- Add in the roasted peanuts and the roasted garlic to the ground powder and grind everything together. Store in an airtight container for upto 10 days.
If you want your chutney powder to be bright red in colour, use a combination of Kashmiri chillies and byadagi or guntur. Kashmiri chillies imparts a deep red colour to the chutney powder.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Chutney Powder
- Cuisine: South Indian