It would be an understatement to say that chutneys are an integral part of an Indian meal. They come in countless forms and combinations, and are used as condiments to zip up something that someone might find bland. In traditional maharashtrian meals, chutneys are generally served as part of a meal, in small quantitites, on the top left side of the plate.
This is a simple dry chutney that takes only minutes to make, but is high on flavor and very versatile. Since it is dry, it also lasts for a long time. In marathi it could be called 'shengdANe ANI tILAchi chaTNI'.
Ingredients
1 scant cup of peanuts
2 Tablespoons sesame seeds
2 dried red chilies
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
Method
On a medium skillet, roast the peanuts, sesame seeds, chilies and cumin seeds for a few minutes. Take it off the heat and let it get cool. Add the chili powder, salt, and sugar to it, and powder everything in a food processor. Do not over process, as it could get sticky. It will keep in an airtight container for several days, even weeks.
Serving Suggestions:
While this chutney can be definitely served as part of a meal, there are plenty of uses for it that I like. It can be stirred into some sesame oil to eat with dosas and idlis, or it can be stirred into some yogurt to make a wet chutney.
Other uses:
Add it to simple salads like onion-tomato or tomato-cucumber. Add it to sauteed okra at the end for an added crunch and taste. Sprinkle some on top of a bagel with cream cheese, a new favorite use.
I am sending this to the 'Regional Cuisines of India - Maharashtra' event.
13 comments:
Oh wow,I love this combination, I use sesame and peanut paste for capsicum curry. This sounds great as chutney with some seasame oil.
Thanks for the recipe.
Love this chutney!
You, too, like this with bread/ bagel?!
Hi!
This is a multi-Purpose chutney!!
YUM!! YUM!!! Can't beat chutneys! Goes well with everything.
this sure is such a versatile chutney, will add til next time :) love the shengdana chutney on bread :)on my last trip back home i got to taste some kind of dry black color chutney which was too good for words, don't remember it's name though :(
Hi, lovely and looks tempting. I think it its very simple and quick to make. Thanks for sharing.
http://andhraspicy.blogspot.com
Love the combination of sesame and chutney! I love this chutney on buttered toast or "khakhra" anointed with ghee. Thanks for a wonderful entry.
Wow, this is so interesting - peanut-sesame chutney. Thanks for the info on where and how the chutney is served.
I love the rich brown colour.
Madhu, cooker, ushaprashanth, asha, richa, jyothi, nupur, cynthia, thank you all very much for your comments. I am blushing, because this is a really simple dish. And yes, the desi heart loves the bit of spice on breads and bagels too.
Richa, I am wondering if the 'dry black chutney' you are referring to is 'kAraLyachi chutney'. These kAraLuhs (?) are a kind of dark colored seeds, and the chutney is absolutely delicious. I am trying to find if there is an English word for it.
et, that might be it! i kept thinking and was pretty sure the name starts with a 'k'. yup, do let me know if u get it's english word! I had to have it with my meals every single day while i was there, was too good heh!heh!
i have had this once earlier many(!) years ago and it was one of the 12 or so chutneys served with 'hurda' :) i'm sure you know what hurda is :)
Richa, I know what hurDA is, and have heard of the fabled hurDA-parties from people who lived in Vidarbha, but I have never had a chance to experience it. Now that's an idea for a future post from you!
btw, kAraLyAchi chaTNI is available quite easily in Bombay, but I doubt we can get it in the U.S.
Hi ET,
I made this chutney today and I am loving it!
Btw was going through the comments and just fyi kAraLyAchi chaTNI is available in Patel Brothers.
Radhika, thanks for letting me know both, the feedback for my chutney as well as about the availability of karalyachi chutney!
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