This tangy and sweet dabeli chutney is made with fruit jam and spices. It is perfect for Kutchi Dabeli and is similar to the chutney used by street food vendors in India.
It takes less than 5 minutes to prepare and it’s a no-cook chutney recipe.
Dabeli, the famous street food snack from Gujarat, India, is incomplete without its signature chutneys. Among them, the sweet Dabeli Chutney stands out, adding a burst of deliciousness to every bite.
Making this chutney at home is easier than you might think, and the freshness of homemade chutney elevates the taste of your Dabeli to a whole new level.
This particular version is made with jam, garlic and red chilli powder and it is both sweet and spicy, just like my cranberry chutney .
Dabeli is usually prepared with a mix of different chutneys. I usually go for a red and green chutney.
For the red garlic (lasun) chutney – either this red garlic chutney or this red chilli and raw mango chutney go well.
For the green chutney – either this green mint and coriander chutney or raw green mango chutney .
Dabeli Chutney Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Jam – mixed fruit jam if you can find it, otherwise a basic strawberry jam works just as well. I recommend a smooth jam as it is easier to mix.
Ketchup
Garlic powder
Red chilli powder or flakes
Amchoor powder (dry mango powder)
Salt (optional)
Feel free to adjust the ingredients according to your taste preferences.
How to make Dabeli Chutney
Place all the ingredients in a bowl. Whisk until well combined and the chutney becomes syrupy. Add a spoon of water to loosen it if required. Store in a airtight container and refrigerate or use it straight in your recipe.
Serving Suggestions
Use it generously while assembling your Dabeli, spreading it over the potato mixture and inside the bun.
You can also use it for other pakora such as these christmas brussels sprouts pakora .
You could also serve this chutney with cheese and crackers.
Storage
Store away this chutney in a jar for later use. It will stay well in the fridge for up to 1 month.
If you have used water to thin out the chutney, I recommend keeping it in the fridge and using within 1 week.
Other Indian dips
Samosa Sauces – 12 different dips for samosa
Poppadom dips – elevate your curry night!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Dabeli Chutney
Equipment
- 1 Bowl
Ingredients
- 5 tablespoon mixed fruit jam
- 10 tablespoon ketchup
- ½ teaspoon garlic powder
- 1 teaspoon red chilli powder or red chilli flakes
- 1 teaspoon amchoor powder dry mango
- Pinch salt optional
Instructions
- Place all the ingredients in a bowl.
- Whisk until well combined and the chutney becomes syrupy. Add a spoon of water to loosen it if required.
- Store in a airtight container and refrigerate or use it straight in your recipe.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in May 2015. This post has since been updated with helpful content and new images. The recipe remains the same.
Dabeli Chutney
Equipment
- 1 Bowl
Ingredients
- 5 tablespoon mixed fruit jam
- 10 tablespoon ketchup
- ½ teaspoon garlic powder
- 1 teaspoon red chilli powder or red chilli flakes
- 1 teaspoon amchoor powder dry mango
- Pinch salt optional
Instructions
- Place all the ingredients in a bowl.
- Whisk until well combined and the chutney becomes syrupy. Add a spoon of water to loosen it if required.
- Store in a airtight container and refrigerate or use it straight in your recipe.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This masala peanuts recipe is the perfect snack as it is or goes great with kutchi dabeli or a chaat recipe. With simple ingredients commonly found in Indian grocery stores, you can whip up this delicious treat in no time. For a recipe without frying, you can easily use your oven or air fryer.
- About
- Different ways to serve masala peanuts
- Ingredients
- How to make masala peanuts for dabeli without frying
- Microwave
- Air Fryer Masala Peanuts
- Storage
- Other Nuts Recipes
About
Masala peanuts, also known as masala kadalai, masala groundnut, masala sing or masala moongfali, are a popular street food in India and make for a great snack any time of the day.
This recipe elevates plain raw peanuts into a spicy and flavorful delicacy by coating them in a mixture of spices to take them to a different level.
Some recipes use gram flour (chickpea flour) in their recipes but I prefer to keep a simple mixture of basic Indian spices without besan.
Different ways to serve masala peanuts
As a Standalone Snack -Masala peanuts are a fantastic standalone snack option. Whether you’re craving a crunchy snack to munch on while watching a movie or tea time snack, a handful of masala peanuts always hits the spot.
In Chaat Recipes – Masala peanuts add a delightful crunch and a burst of flavor to various chaat recipes. Sprinkle them on top of your favorite chaat dishes such as bhel puri , sev puri, or dahi puri to enhance both the texture and taste.
In Dabeli – Dabeli, a popular street food from the state of Gujarat, features a spiced potato filling stuffed inside a pav (Indian bun) and garnished with an array of toppings.
Masala peanuts are often used as one of the key toppings in dabeli, adding crunchiness and flavor to every bite. They provide a satisfying contrast to the soft potato filling and the sweetness of the dabeli masala.
In Salads – Sprinkle masala peanuts on top of salads to add texture and a hint of spice.
As a Garnish – Use masala peanuts as a garnish for various Indian dishes such as poha, upma , or even curries. They add a crispy texture and a burst of flavor, making the dishes more appealing and exciting.
In Snack Mixes – Combine masala peanuts with other crunchy snacks like roasted chickpeas, spiced nuts, and sev to create your own custom snack mix.
It’s perfect for parties, movie nights, or any occasion where you want to offer guests a tasty assortment of snacks. Serve with mango mocktail , watermelon mocktail or non-alcoholic mimosa mocktail .
Ingredients
Raw peanuts – the main ingredient of this recipe, raw peanuts, provide the perfect base for absorbing all the flavors of the spice mix. For ease, you may want to use ready roasted peanuts and skip straight to the peanut masala recipe.
Spices – a blend of red chilli powder, cumin and coriander powder, garam masala, chaat masala powder, dry mango powder (amchur powder) create the signature flavor of masala peanuts. Adjust the spice level according to your preference.
Caster sugar
Salt – you do not need much as chaat masala contains black salt.
Oil – use mild or flavourless oil if possible. Peanut or groundnut oil is perfect for this recipe.
Optional : you can add lemon juice or lime juice to give a tangy flavour to the spicy peanuts.
How to make masala peanuts for dabeli without frying
Dry roast raw peanuts in a pan on low heat until aromatic and you hear the peanuts “pop”.
When they are cool enough to handle, rub off the peanut skin.
Heat oil in a pan and add the red chili powder (I used kashmiri chili powder) and salt.
Tip in the roasted nuts and mix well. Switch off the heat.
Add in caster sugar, dhana jeeru powder, amchur, chaat masala and mix well.
If you feel that the masala has made the nuts too dry and is not sticking to the nuts, add a small spoon of oil and mix well.
Let the nuts cool completely and store them in air tight container. They will stay fresh up to 2 weeks.
Microwave
Place raw peanuts in a microwave proof plate and roast them for 3-4 minutes on HIGH.
Pause every minute and check the nuts. Shuffle them to microwave evenly.
When they well roasted, allow them to cool for 2-3 minutes, then remove the skin.
Add 2 tablespoon oil and all the masala and mix very well.
Once again put nuts in the microwave and roast them for another 30-40 seconds on HIGH.
Air Fryer Masala Peanuts
The air fryer is a handy way to roast peanuts and without having to deep fry them.
Click on the link Mexican Air Fryer Roasted Peanuts below in the Other Nuts Recipe section for the air fryer version. Simply use Indian masalas instead of mexican spices.
Storage
To maintain their crispiness, store the crispy peanuts in an airtight container at room temperature. They will stay fresh for up to a week.
Enjoy your crunchy and spicy masala peanuts with a cup of chai or share them with friends and family as a delightful snack.
Whether you’re indulging in a chaat recipe or simply craving a spicy snack, these masala peanuts are the perfect accompaniment for any occasion. Whip up a batch of these addictive treats, and watch them disappear in no time.
Other Nuts Recipes
Mexican Air Fryer Roasted Peanuts
Christmas Candid Walnuts
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Masala Peanuts
Equipment
- 1 Frying pan
Ingredients
- 2 cup raw peanuts
- 2 tablespoon oil
- 1 teaspoon red chilli powder
- 2 tablespoon caster sugar
- ½ teaspoon salt
- 1 teaspoon ground coriander and cumin
- 1 teaspoon dry mango powder amchoor Powder
- 1 tesaspoon garam masala
- 1 teaspoon chaat masala
Instructions
- Dry roast raw peanuts in a pan on low heat until aromatic and you hear the peanuts “pop”.
- When they are cool enough to handle, rub off the peanut skin.
- Heat oil in a pan and add the red chili powder (I used kashmiri chili powder) and salt.
- Tip in the roasted nuts and mix well. Switch off the heat.
- Add in caster sugar, dhana jeeru powder, amchur, chaat masala and mix well.
- If you feel that the masala has made the nuts too dry and is not sticking to the nuts, add a small spoon of oil and mix well.
- Let the nuts cool completely and store them in air tight container.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in June 2013. This post has since been updated with helpful content and new images. The recipe remains the same.
