Welcome to this quick and flavourful Maharashtrian Dry Chutney Recipe! If you are looking to add an instant kick to your daily meals, this quick and simple condiment is exactly what you need. Making a special dry chutney recipe at home is super simple and takes barely five minutes. You only need a few pantry staples like salted roasted peanuts (khardane), roasted Bengal gram (phutane), and a crunchy urad dal papad.
Blended coarsely with spicy onion garlic masala, this instant dry chutney recipe is both rustic and incredibly tasty. Whether you pair it with hot rotis, bhakri, or simply enjoy it as a side dish with everyday dal and rice, this dry chutney will elevate your food instantly. Keep reading to learn how to whip up this flavourful treat effortlessly and make your everyday meals exciting again!
Also Read: Maharashtrian Koshimbir: Cucumber Raw Mango Salad
Ingredients List
- ½ cup Salted Roasted Peanuts (Khardane) – keep the skins on!
- A little more than ½ cup Roasted Bengal Gram (Phutane / Roasted Chana) – with skins intact
- 1 Urad Dal Papad (roasted; use 1 large or 2 small papads)
- 1 tablespoon Onion Garlic Masala (Kanda Lasun Masala)
- A tiny pinch of Salt (Adjust carefully, as the peanuts, chana, papad, and masala already contain salt)
Step-by-step Instructions
- Step 1: Prep the Ingredients. Add the salted roasted peanuts and roasted Bengal gram into a dry mixer grinder jar. Make sure to pick out any tiny stones, but do not remove the skins for the best flavour.
- Step 2: Add the Crunch. Crush the roasted urad dal papad into smaller pieces and drop it directly into the mixer jar with the peanuts and dal.
- Step 3: Spice It Up. Add the onion garlic masala to the mix. Add just a tiny pinch of salt to balance the flavours.
- Step 4: Pulse the Maharashtrian Dry Chutney Recipe. Do not run the mixer continuously. Use the pulse setting (turn it on and off) for about 2 to 3 times. You want a coarse, rustic texture, not a fine powder.
- Step 5: Ready to Serve. Your quick special dry chutney recipe is ready! Scoop it out and store it in an airtight container for daily use.
Also Read: Authentic Masoor Sukha Pithla Recipe | Easy Dry Pithle
Cooking Tips
- Do not over-blend: Use the pulse method as mentioned. Running the mixer continuously will release oil from the peanuts and turn it into a wet paste instead of a dry, coarse powder.
- Watch the salt: The salted peanuts, roasted papad, and the pre-made masala already contain salt, so be very cautious when adding any extra salt.
- Keep the skins: Leaving the skins on the roasted peanuts and chana adds a lovely earthy flavour, beautiful colour, and extra fiber to the chutney.
Variations
- No Onion-Garlic Masala? If you don’t have traditional Kanda Lasun Masala, you can use regular red chilli powder along with 4 to 5 cloves of freshly roasted garlic.
- Loaded Veggie Version: Take a spoonful of this dry chutney and mix it with finely chopped onions, tomatoes, fresh coriander, and a dash of chaat masala. It makes for an amazing crunchy salad or instant dip!
- Vegan Version: This recipe is naturally 100% vegan-friendly.
- Kids-Friendly Version: Reduce the amount of onion garlic masala to make it less spicy (zanzanit) and much milder for the little ones.
Serving Suggestions
- Classic Style: Take a spoonful of the chutney on your plate, drizzle a few drops of regular cooking oil over it, mix lightly, and eat it with hot bhakri or chapati.
- Rice Side: Serve it alongside a comforting bowl of yellow dal and steamed rice to instantly brighten up the meal.
- Sandwich & Wrap Spread: Sprinkle this dry powder inside your cheese sandwiches, wraps, or frankies to give them an instant spicy, desi twist.
Also Read: Quick And Spicy Indian Potato Side Dish Recipe
FAQs
Q: Can I use plain roasted peanuts for this Maharashtrian Dry Chutney Recipe?
A: Yes, you can use plain roasted peanuts, but using authentic salted roasted peanuts (khardane) gives the absolute best rustic flavour. You may need to slightly adjust your salt if using plain peanuts.
Q: How long can I store this instant dry chutney?
A: Since it is completely dry with no moisture, you can comfortably store it in an airtight jar at room temperature for 10-15 days.
Q: Can I skip the urad dal papad?
A: The roasted papad gives a unique savoury crunch and beautifully binds the flavours together. However, if you don’t have one on hand, you can skip it—just keep in mind that the taste will slightly change.
Q: Is this Special Dry Chutney Recipe very spicy?
A: Traditionally, this chutney is meant to be a bit spicy and pungent. However, making it at home means you can easily adjust the heat level by adding less onion garlic masala.
Quick Maharashtrian Dry Chutney Recipe | Easy & Tasty
Ingredients
- ½ cup Salted Roasted Peanuts Khardane – keep the skins on!
- A little more than ½ cup Roasted Bengal Gram Phutane / Roasted Chana – with skins intact
- 1 Urad Dal Papad roasted; use 1 large or 2 small papads
- 1 tablespoon Onion Garlic Masala Kanda Lasun Masala
- A tiny pinch of Salt Adjust carefully, as the peanuts, chana, papad, and masala already contain salt
Instructions
- Step 1: Prep the Ingredients. Add the salted roasted peanuts and roasted Bengal gram into a dry mixer grinder jar. Make sure to pick out any tiny stones, but do not remove the skins for the best flavour.
- Step 2: Add the Crunch. Crush the roasted urad dal papad into smaller pieces and drop it directly into the mixer jar with the peanuts and dal.
- Step 3: Spice It Up. Add the onion garlic masala to the mix. Add just a tiny pinch of salt to balance the flavours.
- Step 4: Pulse the Maharashtrian Dry Chutney Recipe. Do not run the mixer continuously. Use the pulse setting (turn it on and off) for about 2 to 3 times. You want a coarse, rustic texture, not a fine powder.
- Step 5: Ready to Serve. Your quick special dry chutney recipe is ready! Scoop it out and store it in an airtight container for daily use.
