firstly, in a pan dry roast ½ cup peanut until it turns crunchy.

add 1 cup roasted gram dal and continue to roast until they turn crisp.

also, add 5 dried red chilli and a small piece of tamarind.

roast for a minute until the moisture is removed.

cool completely, and transfer to the mixer grinder.

add 1 tsp salt and grind to a coarse powder. keep aside.

in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, and few curry leaves.

for extra spicy chutney, add ½ tsp chilli powder and saute on low flame.

now add in powdered peanut powder and mix well.

saute for a minute until everything is well combined.

peanut chutney mix is ready to store in an airtight container and use for a month.

to prepare peanut chutney, in a bowl take ¾ cup of prepared peanut chutney mix. pour in hot water and mix well adjusting consistency as required. rest for 1 minute.

finally, enjoy peanut chutney mix for up to a month when stored in an airtight container.

firstly, in a pan heat 1 tbsp oil and roast 3 chilli until it turns crisp.

add ½ cup roasted gram dal and few curry leaves.

saute until the dal turns crunchy without getting it browned.

now add 1 cup desiccated coconut and saute for a minute.

cool completely, and transfer to the mixer jar.

add small piece tamarind and 1 tsp salt. grind to a coarse powder. keep aside.

in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, and few curry leaves.

now add in powdered coconut powder and mix well. saute for a minute until everything is well combined.

coconut chutney mix is ready to store in an airtight container and use for a month.

to prepare coconut chutney, in a bowl take ¾ cup of prepared peanut chutney mix.

pour in hot water and mix well adjusting consistency as required. rest for 1 minute.

finally, enjoy coconut chutney mix for up to a month when stored in an airtight container.