Daanyachi Chutney: Peanut butter à la Maharashtra2013-04-14
- Prep Time : 10m
- Ready In : 15m
No meal is ever complete without a bit of condiments. While the Western world has a variety of sauces- be it the quintessential tomato ketchup or the mayonnaise, the Indian sub-continent has a variety of chutneys and pickles.
This chutney, is a very typical Maharashtrian recipe made mostly by the strictly vegetarian Maharashtrian Brahmin community who derive their protein exclusively from legumes and pulses. So they tend to enhance their protein intake by the addition of peanuts in most of their recipes.
This is my sister’s recipe, and is one that I just can’t stop eating. It can be eaten in the traditional way along with a meal, but it is also excellent as a substitute to peanut butter, definitely spicier and more delicious. The best thing about this recipe is that it is ready in just 5 minutes.
- Peanuts (skinless)- 1 cup
- Cumin (Jeera) seeds- 2 tsp
- Cumin (Jeera) powder- 1 tsp
- Chilli powder- 1/2 to 3/4 tsp
- Sugar- 1/2 tsp
- Salt- to taste
Take one cup of peanuts. Roast them on a gentle heat for 10 minutes till well roasted and then skin them. I have used the ready roasted and slightly salted peanuts available in the supermarkets.
Now pop all the ingredients for the chutney into the dry grinder.
In most recipes, jeera powder is not added, but I think that the addition of a little jeera powder significantly enhances the taste and also helps the grinding process.
Pulse till the peanuts are completely broken. Don't add any water or make a paste, but continue the process till the resultant mixture is sticky. The peanuts tend to give out oil as they are crushed and in my experience, this is when the chutney tastes best.