Peanut Chutney

Via Zane Selvans: A super tasty & economical way to use peanuts as a garnish, from my friends in Ann Arbor. We made curry and topped it with this dry chutney (spiced, salted, slightly ground up peanuts), and it was great if anyone wants to try it. From
Yield: 8 servings


This recipe has no ingredients


This recipe has no instructions


  • 1 head of garlic
  • 1 cup of peanuts
  • 2 tbsp chili powder
  • 1 tbsp cumin seeds
  • 1 tbsp salt


  1. Roast the peanuts in a pan on the stove over medium heat until they are just starting to blacken. It takes about 5 minutes. No need to put oil or anything.
  2. While the peanuts are cooling down, peel the garlic.
  3. Throw everything (the roasted peanuts, the peeled garlic, the chili powder, the cumin seeds and the salt) in a food processor. Pulse and finely chop the mixture.
  4. Store in an airtight container in the fridge for up to 3 months.