Peanut Chutney Podi Recipe

Peanut Chutney Podi recipe is a perfect blend of roasted peanuts, garlic cloves, cumin seeds, coriander seeds, tamarind, curry leaves and chillies. It is a very easy recipe to prepare and can be stored for days without getting spoilt. Given its longevity, it makes for a great travel food without the fear of leakage like with pickles that we normally take along when travelling.  Roasted Peanuts (Moongphali), Dry Red Chillies, Garlic, Cumin seeds (Jeera), Coriander (Dhania) Seeds, Curry leaves, Tamarind, Salt   2 cups Roasted Peanuts (Moongphali) , deskinned 6 Dry Red Chillies 4 cloves Garlic 1 teaspoon Cumin seeds (Jeera) 2 teaspoons Coriander (Dhania) Seeds 1 sprig Curry leaves 15 grams Tamarind Salt , to taste     5   5     To begin making the Peanut Chutney Podi Recipe, into a preheated pan add the dry red chillies, cumin seeds,coriander seeds and roast for about two minutes on medium heat till the cumin seeds start to turn brown in colour. Add the garlic pods and curry leaves to the pan and saute till the curry leaves become crisp. Keep aside to cool.Once the roasted ingredients are cooled add them to a chopper or blender along with the tamarind, roasted peanuts and salt to taste. Blend to make a coarse powder. If you over blend then the podi becomes a paste and becomes sticky with all the oils released from the peanuts. So while blending stop in between and pulse a couple of times.Transfer Peanut Chutney Podi Recipe into an airtight jar. Serve Peanut Chutney Podi Recipe with Jolada Roti Recipe (Jowar Bhakri) or Homemade Soft Idli and Tomato Garlic Chutney Recipe.