Authentic Peanut Chutney Powder Recipe – Kashmiri Chili & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic Peanut Chutney Powder Recipe – Kashmiri Chili & Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s a staple in many South Indian homes – Peanut Chutney Powder. It’s seriously that good. I first made this when I moved away from home and desperately missed the flavors of my mom’s cooking. It’s a little bit of sunshine in a jar, perfect for adding a flavorful kick to idlis, dosas, or even just plain rice. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any chutney powder. The combination of earthy peanuts, aromatic curry leaves, and the subtle heat from Kashmiri chilies is just… magical. It’s incredibly versatile, surprisingly easy to make, and keeps for ages. Plus, the aroma while roasting and grinding is unbelievably comforting. You’ll find yourself making this again and again!

Ingredients

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

• 1 cup peanuts
• ½ cup fried gram (Pottukadalai)
• 8-10 Kashmiri dried red chilies
• 1-3 sprigs curry leaves
• 1 tablespoon cumin seeds
• 2-3 garlic cloves
• 1 teaspoon oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Kashmiri Dried Red Chilies: Flavor & Color Profile

Kashmiri chilies are the secret to that beautiful vibrant red color and a mild, fruity heat. They aren’t super spicy, so they add color without overpowering the other flavors. If you can’t find them, you can substitute with other dried red chilies, but be mindful of the spice level!

Fried Gram (Pottukadalai): Regional Significance & Texture

Fried gram, or Pottukadalai as we call it at home, is roasted and split chickpeas. It adds a lovely nutty flavor and a slightly grainy texture to the chutney powder. You can usually find it in Indian grocery stores. It’s a key ingredient in many South Indian snacks and chutneys.

Curry Leaves: Fresh vs. Dried & Aromatic Impact

Fresh curry leaves are always best, hands down. They have an incredible aroma that really shines through. If you absolutely have to use dried, use about half the amount as fresh, and be aware the flavor won’t be quite as vibrant.

Peanuts: Choosing the Right Variety

I prefer using raw, skin-on peanuts for this recipe. They have a more robust flavor. Make sure they’re fresh, though! You don’t want any stale peanuts ruining your chutney powder.

Oil: Best Oils for Flavor & Shelf Life

Any neutral-flavored oil will work – sunflower, vegetable, or even light olive oil. A teaspoon is all you need to help the spices bloom when tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the peanuts on medium heat. Keep stirring constantly to prevent burning! You want them golden brown and wonderfully aromatic – about 5-7 minutes.
2. Add the fried gram to the pan and roast for another minute or so. This just helps to enhance their flavor.
3. Remove everything from the heat and let it cool completely. This is important! Warm ingredients will clump up when you grind.
4. Now, heat the oil in a small pan. Add the curry leaves and red chilies. Fry them until the curry leaves are crispy and the chilies have darkened slightly – be careful not to burn them!
5. Add the cumin seeds and garlic to the pan and sauté for about 30 seconds, until fragrant.
6. Once everything is cool, it’s time to grind! Add the chilies, curry leaves, garlic, and cumin to your grinder first and grind to a fine powder.
7. Then, add the peanuts and fried gram. Pulse a few times – you want to combine everything without over-grinding into a paste. A little texture is good!

Expert Tips

• Cooling is Key: Seriously, don’t skip the cooling step. It makes a huge difference in the texture.
• Pulse, Don’t Grind: Pulsing helps maintain some texture, which is what we want in a chutney powder.
• Taste Test: Feel free to adjust the amount of chilies to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment (Mild to Hot): Reduce the number of chilies for a milder flavor, or add a few extra for a fiery kick. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• South Indian Festival Adaptations (Pongal, Onam): This chutney powder is a must-have during festivals like Pongal and Onam. It’s often served with traditional dishes like Pongal, vada, and idiyappam.

Serving Suggestions

This chutney powder is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With idli and dosa – a classic pairing!
• Mixed with rice and a dollop of ghee.
• As a seasoning for upma or poha.
• Spread on sandwiches or wraps for a flavorful boost.

Storage Instructions

Store the chutney powder in an airtight container in a cool, dry place. It will stay fresh for up to 3 months. I like to store mine in a glass jar – it keeps it fresher for longer.

FAQs

What is the shelf life of homemade peanut chutney powder?

It typically lasts for up to 3 months when stored properly in an airtight container.

Can I use other types of chilies instead of Kashmiri red chilies?

You can, but be mindful of the spice level. Byadagi chilies are a good substitute for color, but they have a milder heat.

What is fried gram, and where can I find it?

Fried gram (Pottukadalai) is roasted and split chickpeas. You can find it in most Indian grocery stores.

Can I make this chutney powder in a larger batch?

Absolutely! Just double or triple the recipe as needed.

How can I adjust the consistency of the chutney powder?

If you prefer a finer powder, grind for a longer time. If you like a coarser texture, pulse it less.

Is it necessary to cool the ingredients completely before grinding?

Yes, it is! Warm ingredients will clump up and make it difficult to grind.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!