JAIN SING NI CHUTNEY / PEANUTS DRY CHUTNEY

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: roasted chickpeas

Sunflower seeds are lower in calories and provide similar crunch.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Onion powder is a cost-effective substitute for flavor.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Bell peppers add sweetness without heat.

coriander leaves

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

Roast the peanuts until well cooked and transfer them to a plate to cool down.

In a mixer, combine the cooled peanuts and blend them into a coarse powder.

Add half a teaspoon of fennel seeds and two tablespoons of sugar to the mixture.

Adjust the spiciness by adding green chilies to taste and blend again.

Prepare a tempering by heating oil in a pan and adding asafoetida to it.

Once the oil is hot, add turmeric and mix well.

Combine the tempering with the peanut mixture and mix thoroughly by hand.

Store the chutney in a container and keep it at room temperature or in a dry place for preservation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens