Dry Peanut & Garlic Chutney

by thecurrytheory

This chutney is Marathi Style. I’m from the Maharashtra State in India, and all the Marathi people I know love this chutney and have it in their pantry. It’s a must if you like spicy and delicious together. I grew up eating this with practically roti rice, Khichdi, and everything else. It was a side dish that always was made fresh and had a good shelf life of about a month -2 months. It’s so simple and yet incredibly delicious. I’m sure it could be an excellent topping for a hummus night.

Dry Peanut & Garlic chutney

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Five cloves for garlic.
  • One tablespoon of vegetable oil
  • 1.5 cups of roasted or unroasted peanuts .
  • Two teaspoons of red chili powder
  • 1 tbsp of red curry powder (It's the Prakash brand I use, it has onion, red chilies, coconut, and garlic blended in a powder)
  • One teaspoon of salt (or half a teaspoon is good too)


  1. In a pan, start by adding oil and slow roast garlic and peanuts for 5 minutes.
  2. Add the curry powder and red chili powder; you can add less if preferred, less spicy.
  3. Mix well and saute for a minute more.
  4. Turn off the stove and let it cool for 5-10 minutes
  5. In a blender, add the garlic, peanuts chili mixture and blend for 3 secs
  6. If preferred, smooth powder mix for another 4-5 secs.
  7. Take it out in an air-tight container and store it for up to 2 months.
  8. Enjoy it every day with your favorite goods.

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