Ingredients: (this is my mom's version)
1cup Roasted and skinned peanuts
1 clove garlic
2 tsp Cayenne pepper (adjust according to taste)
Salt to taste
Grind together the peanuts, garlic, cayenne pepper and salt in a mixer or food processor. Pulse the mixture to avoid too much oil coming out of the peanuts. Check for taste and adjust accordingly. Daanyachi chutney is ready!
My mother-in-law's version:
Skip the garlic and instead add 1 tsp of Jeera (Cumin seeds). Rest of the ingredients and method remain the same.
The two methods can also be combined and this chutney can be made by adding both garlic and cumin seeds.
Ways to enjoy this chutney :
- Apply some tup (ghee) to a hot poli (chapati) from the griddle and sprinle some daanyachi chutney on it. Roll it up and sink your teeth in. I always had this when my mom used to make polis at home.
- Mix the chutney with some dahi (plain yogurt) and eat it with chapati or bhakri. Alternatively, you can also add some finely chopped onion and some tadka to it. This is how my hubby loves it and this is a great side dish.
- Spread some unsalted butter (especially the home made white butter) or tup (ghee) on a toasted slice of bread, and sprinkle this chutney on top. You have a spicy and tasty toast/sandwich.
- Mix in a little chutney in Dahi-Bhakri, or Curd rice. It gives a nice kick to the dish.