Authentic Garlic Peanut Chutney Recipe – Indian Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Authentic Garlic Peanut Chutney Recipe – Indian Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for ages – a vibrant, flavourful Garlic Peanut Chutney. It’s the kind of chutney that just makes everything taste better, from simple snacks to everyday meals. Honestly, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s perfect as a dip with pakoras or samosas, a spread for sandwiches, or even a side with your dal-rice. Plus, it comes together in under 15 minutes! It’s a fantastic way to add a burst of Indian flavour to your table without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 1 tbsp oil
• ½ cup garlic cloves
• 1 tbsp peanuts
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp methi (fenugreek) seeds
• ½ cup dry coconut, grated
• 1 tbsp Kashmiri red chilli powder
• ½ tsp turmeric powder
• 1 tsp aamchur (dry mango powder)
• A pinch of hing (asafoetida)
• ½ tsp salt (or to taste)

Ingredient Notes

Let’s talk ingredients! A few things make this chutney truly special.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the chutney a beautiful, vibrant red colour and a mild heat. It’s more about the colour than the intense spice.
• Dry Coconut: Using dry coconut is key for that authentic texture and flavour. Fresh coconut just won’t give you the same result. You can find it easily in Indian grocery stores.
• Methi (Fenugreek) Seeds: These little seeds pack a punch! They have a slightly bitter, nutty flavour that adds so much depth to the chutney. A little goes a long way, though – you don’t want it to be overpowering. My grandmother always said methi is the secret to a truly flavourful Indian dish!
• Spice Levels: Traditionally, this chutney has a moderate spice level. Feel free to adjust the Kashmiri chilli powder to your liking. Some families in Maharashtra add green chillies for extra heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the garlic and sauté until it turns golden brown and fragrant. Keep a close eye on it – you don’t want it to burn!
2. Add the peanuts and roast them until they’re nice and crunchy. This usually takes just a couple of minutes.
3. Now, toss in the sesame seeds, cumin seeds, coriander seeds, and methi seeds. Sauté for another minute or two, until you can really smell their aroma filling your kitchen.
4. Add the dry coconut and sauté briefly, just for about 30 seconds.
5. Remove the pan from the heat and let the mixture cool down completely. This is important!
6. Once cooled, transfer the mixture to a blender or food processor. Add the Kashmiri red chilli powder, turmeric powder, aamchur, hing, and salt.
7. Grind everything to a coarse powder. Don’t add any water – you want a dry, crumbly chutney. Pulse it a few times to get the right consistency.

Expert Tips

• Cooling is Crucial: Seriously, let the mixture cool completely before blending. Otherwise, the heat will release the oils and you’ll end up with a paste instead of a powder.
• Coarse Texture: A coarse texture is what you’re aiming for. It adds a lovely bit of bite to the chutney.
• Airtight Storage: This chutney stays fresh for a surprisingly long time if stored properly.

Variations

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free: It’s also naturally gluten-free, so everyone can enjoy it.
• Spice Level: Want it milder? Reduce the Kashmiri chilli powder. Want it spicier? Add a pinch of cayenne pepper or a small green chilli while sautéing the garlic.
• Festival Adaptations: This chutney is amazing during Diwali! It’s a perfect accompaniment to all the festive snacks. My family always makes a big batch for Diwali parties.

Serving Suggestions

Okay, so what do you eat this with? Everything! Seriously.

• Pakoras
• Samosas
• Dhokla
• Idli & Dosa
• Sandwiches
• Dal-Rice
• Or just… with a spoon! (No judgement here.)

Storage Instructions

Store the chutney in an airtight container at room temperature. It should stay fresh for up to 2 weeks. You can also refrigerate it for even longer – up to a month.

FAQs

1. What is the best way to store this chutney to maintain its freshness?

An airtight container is your best friend! Store it in a cool, dry place, and it should stay fresh for up to two weeks. Refrigerating it will extend its shelf life to about a month.

2. Can I use roasted garlic instead of frying it? How will it affect the flavour?

You can! Roasted garlic will give a slightly sweeter, milder flavour. It’s still delicious, but you’ll lose some of that pungent, sharp garlic flavour that’s characteristic of this chutney.

3. What is ‘hing’ (asafoetida) and can I substitute it?

Hing is a resin with a very strong, pungent smell. It adds a unique savoury flavour to Indian dishes. If you can’t find it, you can omit it, but it does add a special something.

4. Can I adjust the amount of chilli powder to control the spice level?

Absolutely! Start with the recommended amount and add more to taste. Remember, Kashmiri chilli powder is more about colour than heat, so you can be generous with it if you like.

5. What are some good snacks to serve with this chutney besides the usual options?

Try it with vegetable sticks (carrots, cucumber, bell peppers), or even spread it on crackers! It’s also fantastic with grilled paneer or tofu.

Enjoy making this chutney – I hope it becomes a favourite in your home too! Let me know in the comments how it turns out for you.