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Garlic and Peanut Chutney

Chutneys are a nice finishing touch to part of an Indian meal, such as appetizers, rice dishes, roti, bread, and toppings to main Indian dishes. Tangy, sweet, or spiced, chutneys are versatile condiments to add flavor to foods. A favorite condiment in the western-Indian state of Maharashtra is called shengdaana lehsun, also known as a peanut garlic chutney. There are a few variations to this particular chutney, here is one of my favorites. Chef Ravi

Garlic and Peanut Chutney
Garlic and Peanut Chutney
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Rating: 5
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Chutneys are a nice finishing touch to part of an Indian meal, such as appetizers, rice dishes, roti, bread, and toppings to main Indian dishes. Tangy, sweet, or spiced, chutneys are versatile condiments to add flavor to foods. A favorite condiment in the western-Indian state of Maharashtra is called shengdaana lehsun, also known as a peanut garlic chutney. There are a few variations to this particular chutney, here is one of my favorites. Chef Ravi
Servings
4 people
Servings
4 people
Garlic and Peanut Chutney
Garlic and Peanut Chutney
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Chutneys are a nice finishing touch to part of an Indian meal, such as appetizers, rice dishes, roti, bread, and toppings to main Indian dishes. Tangy, sweet, or spiced, chutneys are versatile condiments to add flavor to foods. A favorite condiment in the western-Indian state of Maharashtra is called shengdaana lehsun, also known as a peanut garlic chutney. There are a few variations to this particular chutney, here is one of my favorites. Chef Ravi
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. Toast the coconut over low heat in a dry pan until it begins to turn a golden color.
  2. Toast the sesame seeds the same way you roasted the coconut.
  3. Mix all of the ingredients, except the peanuts, and grind them in a food processor.
  4. When done, add the peanuts and make sure to mix well.
  5. Lastly, season the chutney with salt for taste.
  6. When you are ready to use it sprinkle in the dish or mix 1-2 tablespoons of mix with a few tablespoons of oil.
  7. Note: Store dry garlic chutney powder in an airtight container and refrigerate. Always use a clean and dry spoon while serving the dry garlic chutney. Can stay fresh in airtight container up to 2 weeks.
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