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Peanut and Garlic Chutney


  • ½ cup roasted peanuts
  • 5 – 7 cloves garlic
  • 1 dry red chilli, or more to taste
  • ¼ cup desiccated coconut
  • Unrefined salt to taste


Roast the red chilli and allow to cool. In a food processor or grinder, coarsely grind the roasted peanuts and chilli. Add the garlic, coconut and salt and pulse for a few seconds more.


Make a large batch of this dry chutney by multiplying the recipe and store in the refrigerator, readily accessible for those emergencies.


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