Kathiyawadi Sukha Chutney
Veg
Vegan
A dry, coarsely ground blend of roasted sesame seeds, crushed peanuts, dried garlic, dried red chilli, and salt — the pantry chutney of Kathiyawad, kept in a jar and sprinkled over rotlo, stirred into curd, or eaten dry with each bite of dal. Unlike the fresh wet garlic chutney, this dry version is made in bulk, lasts for weeks, and provides instant flavour to any simple meal.
Cuisines
Gujarati
Kathiyawadi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | peanuts |
| 1/2 cup | dry coconut slices |
| 1/4 cup | white sesame seeds |
| 1/4 cup | coriander seeds |
| 5-6 | dried red chilies |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | salt |
| 1 tablespoon | powdered sugar |
Instructions
- 1 Dry roast the peanuts in a pan over medium heat until they become aromatic and lightly browned. Remove and let them cool.
- 2 In the same pan, dry roast the dry coconut slices until they turn golden brown. Remove and let them cool.
- 3 Next, dry roast the white sesame seeds until they start to pop and become golden. Remove and let them cool.
- 4 Dry roast the coriander seeds until they release a fragrant aroma. Remove and let them cool.
- 5 Dry roast the dried red chilies and cumin seeds together until the chilies become crisp. Remove and let them cool.
- 6 Once all ingredients have cooled, combine them in a blender along with salt and powdered sugar.
- 7 Blend the mixture to a coarse powder. Ensure not to over-blend as the peanuts can release oil and make the chutney pasty.
- 8 Transfer the chutney to an airtight container for storage.
Tips
For a spicier chutney, increase the number of dried red chilies. Store the chutney in a cool, dry place to maintain its freshness.