May 15, 2012

Maharashtrian style Kandyachi chutney

Maharashtrian style Kandyachi chutney

A tasty chutney, made of onion, peanuts and spices. Best with rotis / rice .. Recipe adapted from Essential Marathi cook book by Kaumudi Marathe.

Serves: 2 – 3


2 tablespoon peanuts

1 big onion, chopped

1 tablespoon chopped coriander leaves (or a mix of mint and coriander)

½ teaspoon thick tamarind paste

½ teaspoon chopped ginger

1 teaspoon red chilli powder

½ teaspoon jeera powder (cumin seed powder)

½ teaspoon thick jaggery (optional)

½ teaspoon salt (or to taste)


Transfer all the ingredients into a small mixer bowl and make a smooth paste with very little water.

For seasoning:


2 teaspoon oil

1 teaspoon mustard seeds

1 pinch asafoetida (hing)

2 pinches turmeric powder


Heat oil in a pan. Add mustard seeds. When they crackle, add asafoetida and turmeric powder. Pour this seasoning over chutney and mix well. Serve with rice / rotis /whole wheat breads …

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