Moongfali-Lahsun ki sookhi chutney/ Peanut-garlic dry chutney

This is one chutney which you would either love wholeheartedly or dislike totally. I, for, one just love it. It goes best with daal- chawal but can uplift any other mundane roti-sabzi routine. The good news is that you can store it for a month or more and can just whisk it out to make meals more interesting. I generally end up devouring half of the newly made chutney then and there and hardly have enough left to store for a month!

Ingredients:

Dry roasted peanuts - 1 cup

Dry red chillies - 4-6 

Garlic cloves - 6-7

Roasted sesame seeds (optional)- 1 tablespoon

Whole cumin seeds - 1 teaspoon

Salt - to taste

Way to go:

1. Dry roast the peanuts on a slow flame. When they start splitting, they are done. Let them cool. Traditionally, they are skinned but out of laziness and no-wastage policy, I don't skin them.
2. Put all ingredients together and blend to a coarse powder.
3. Store in an air-tight container.

Tips:

1. If you have washed garlic or chillies, make sure they are totally dry before blending.
2. Adjust the quantity of garlic and chillies according to your taste.