Peanut Chutney Podi Recipe

Name: Peanut Chutney Podi Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Cuisine: Karnataka
Ingredients: 2 cups Roasted Peanuts (Moongphali) deskinned; 6 null Dry Red Chillies; 4 cloves Garlic; 1 teaspoon Cumin seeds (Jeera); 2 teaspoons Coriander (Dhania) Seeds; 1 sprig Curry leaves; 15 grams Tamarind; null Salt to taste

Archana's Kitchen

August 14, 2019

3206 Ratings

Time:Prep: 5 M|Cook: 5 M|Total: 10 M

Makes:1 Serving

Meal:Side Dish

Cuisine:Karnataka

Peanut Chutney Podi recipe is a perfect blend of roasted peanuts, garlic cloves, cumin seeds, coriander seeds, tamarind, curry leaves and chillies. It is a very easy recipe to prepare and can be stored for days without getting spoilt. Given its longevity, it makes for a great travel food without the fear of leakage like with pickles that we normally take along when travelling.

This Peanut Chutney Powder recipe can be served as an accompaniment along with any indian bread, parathas, dosas or even steamed rice with ghee. It goes well with most South Indian breakfast items.

Serve Peanut Chutney Podi Recipe with Jolada Roti Recipe (Jowar Bhakri) or Homemade Soft Idli and Tomato Garlic Chutney Recipe.

Other Podi recipes that you can try are:

This Peanut Chutney Powder recipe can be served as an accompaniment along with any indian bread, parathas, dosas or even steamed rice with ghee. It goes well with most South Indian breakfast items.

Serve Peanut Chutney Podi Recipe with Jolada Roti Recipe (Jowar Bhakri) or Homemade Soft Idli and Tomato Garlic Chutney Recipe.

Other Podi recipes that you can try are:

Watch video recipe of Peanut Chutney Podi Recipe

Ingredients

2 cups Roasted Peanuts (Moongphali), deskinned

6 Dry Red Chillies

4 cloves Garlic

1 teaspoon Cumin seeds (Jeera)

2 teaspoons Coriander (Dhania) Seeds

1 sprig Curry leaves

15 grams Tamarind

Salt, to taste

Instructions for Peanut Chutney Podi Recipe

To begin making the Peanut Chutney Podi Recipe, into a preheated pan add the dry red chillies, cumin seeds,coriander seeds and roast for about two minutes on medium heat till the cumin seeds start to turn brown in colour.

Add the garlic pods and curry leaves to the pan and saute till the curry leaves become crisp. Keep aside to cool.

Once the roasted ingredients are cooled add them to a chopper or blender along with the tamarind, roasted peanuts and salt to taste. Blend to make a coarse powder.

If you over blend then the podi becomes a paste and becomes sticky with all the oils released from the peanuts. So while blending stop in between and pulse a couple of times.

Transfer Peanut Chutney Podi Recipe into an airtight jar.

Serve Peanut Chutney Podi Recipe with Jolada Roti Recipe (Jowar Bhakri) or Homemade Soft Idli and Tomato Garlic Chutney Recipe.