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Roast peanuts on low flame for 2-5 minutes by adding 2 tbsp. oil in a pan. Transfer to another plate and keep aside to cool.
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With leftover traces of oil, roast coriander seeds, curry leaves, dry red chillies, garlic cloves and cumin seeds.
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Off the flame and roast for a second as the pan is already hot.
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Once cooled, put spices in a mixer grinder and add crystal salt. Grind to a powder.
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In the second round add peanuts and grind to soft powder making sure it doesn’t form a lump or oil oozes out.
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Mix both powders to form a peanut chutney powder recipe.