Ingredients

• 2 cups peanuts

• 1/2 tbsp. red chili powder

• 1/2 tbsp. salt

• 1 tsp. cumin seeds

• 2 tsp. sugar

• 2-3 pinches asafetida

Method

1. Roast the peanuts lightly.

2. Rub the nuts with a wad of cloth when a bit cooled. This will remove the thin covering easily. Blow out the skins, sieve with a large-holed sieve if any skins are leftover.

3. Put all the ingredients, with the nuts, in a dry grinder. Grind to a very coarse powder.

4. Transfer the contents to a mortar and pestle.

5. Pound till the oil shows on fingers on touching.

6. Serve dry with rice. Or mix into some plain yoghurt to make a thick chutney . This may be served with snacks like vadas or bhajias.

7. Store in a clean dry jar.

Making time: 1/2 hour (excluding peanut cooling time)

Makes: 2 cups chutney

Shelf life: 2-3 weeks

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