Sing Daliya Chutney (Shing Daria / Dry Peanut Chutney)
Roasted peanuts, daria, sesame, and coconut crushed coarse and tossed in a low-flame spice oil. A Gujarati dry peanut chutney for khakhra and roti.
Equipment
- Kadhai or skillet
- Mixer jar or mortar and pestle
Ingredients
For the chutney
- 1/4 cup raw peanuts
- 1/4 cup daliya roasted gram / daria
- 2 tablespoons white sesame seeds
- 2 tablespoons desiccated coconut
- 2 tablespoons peanut oil or any neutral oil
- 1/2 teaspoon saunf fennel seeds
- pinch hing optional
- 1/2 teaspoon turmeric powder
- 1 teaspoon dhaniya-jeera powder
- 1 1/2 teaspoons red chilli powder
- 1 teaspoon amchur powder
- 1/2 teaspoon salt or to taste
- 2 teaspoons powdered sugar add after the mix cools
Instructions
Roast and cool
- Dry roast the peanuts on medium heat 6 to 8 minutes, stirring, until the skins loosen and a cooled peanut is crisp. Tip onto a plate. Rub off loose skins if you want. A few skins left are fine.
- In the same pan, toast the daliya 2 to 3 minutes until it smells warm. Add to the plate.
- Toast the sesame 1 to 2 minutes, until a few seeds pop and they stay cream-colored. Add to the plate.
- Toast the coconut 30 to 60 seconds, just until it smells sweet. Do not let it brown. Add to the plate. Cool everything 10 minutes.
Crush
- Pulse or crush the cooled mix to a coarse crumb. Stop when you still see peanut bits. Do not run the mixer until it turns into a paste.
Spice oil and finish
- On low heat, warm the oil. Add saunf, and hing if you are using it. When the fennel smells, add turmeric, dhaniya-jeera, red chilli, and salt. Stir 15 to 20 seconds. Do not burn the chilli.
- Add the crushed mix and the amchur. Roast 5 minutes on low, stirring, until the powder looks dry and the raw spice smell is gone.
- Take the pan off the heat. Cool completely. Stir in the powdered sugar. Taste for salt and chilli. Store in a dry glass jar.
Notes
Cool twice: after the nut roast, and again before sugar.
If the powder turns pasty, you crushed it hot or too fine. Spread it on a plate to dry, or pulse in 1 tablespoon fresh roasted daria to loosen it.
Skip hing on tithis when your house does not use it. The saunf and amchur still carry the savory note.
Powdered sugar only, and only after the mix is cool. Granulated sugar stays gritty.
Store in an airtight glass jar in a cool cupboard for 4 to 6 weeks if the chutney is fully dry. Refrigerate in a humid kitchen. Do not wet the spoon.
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