Popular all over the state of Maharashtra in India, the dry peanut chutney is enjoyed with bhakri or flattened bread made out of millet. Easy to make, it is ground coarsely as grinding it too fine can release oil and make it lumpy.
- 200 gms peanuts
- 15 garlic cloves
- 3 tsps chilly powder
Roast the peanuts over a slow flame till crisp. Deskin them. Powder garlic cloves, chilly powder and salt very fine. Add the peanuts and using the pulse mode grind them coarsely. Store in an air tight container.
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