Peanut Sesame Dry Chutney ( Gluten-Free & Vegan )

This is a dry chutney prepared from peanuts, sesame, coconut, and spices. It makes a delicious condiment for many dishes. The uniqueness of this chutney is that it can be stored at room temperature for months.

This chutney is something I grew up with, and have fond memories of.  We would usually take this while traveling and enjoy with our Parathas.

It has a deliciously hot and spicy flavor with a perfect crunchy texture. You can eat it just like that, but it goes very well with Rotis, Parathas, Pooris, Naan, the options are endless.
It is naturally gluten-free and vegan, and a good source of protein.

Sharing a detailed step-by-step recipe with pictures for this easy, healthy, dry chutney.



1. Make sure to grind peanut and sesame seeds separately.

2. Peanuts require longer time of roasting than sesame seeds.

3. Remove the skin of the peanuts after roasting as much as you can.

4. Adding garlic powder adds a nice touch of flavor.

5. This chutney is the perfect condiment when traveling, as it is spicy, and stays fresh at room temperature.


  • 1 cup peanuts

  • 1 cup sesame seeds

  • 1/2-3/4 cup desiccated unsweetened coconut

  • 1 tsp red chili powder

  • 1tsp cumin seeds

  • 1/4 tsp turmeric powder

  • 1/2 tsp garlic powder / 1 pod of fresh chopped garlic ( optional )

  • 1 tbsp oil 

  • Salt as per taste

  • 1 tsp sugar ( optional )


Ratio for ingredients is mostly 1 cup peanut, 1 cup sesame seeds, and 1/2 -3/4 cup desicatted coconut

1. Dry roast peanuts and sesame seeds separately on medium flame till the rawness is gone.

For peanuts, about 5 minutes till they are crunchy and skin can be easily removed.

For sesame seeds, just about 2 minutes.

2. Once roasted and cooled to room temperature, remove the skin from peanut as much as you can.

3. Grind roasted peanuts and roasted sesame seeds to a coarse powder separately using pulse motion. If you grind continuously at high speeds, oil might release.

( Keep in mind you have to grind them separately )

Once grinded, mix the powders together.

4. Heat a tbsp of oil in a pan on medium to high flame.

5. Once hot, add cumin seeds, chili powder, and turmeric powder. ( mix ).
If adding fresh chopped garlic, add here and roast.

6. Add desiccated coconut. Saute for a minute. Turn off the flame.

5. Add remaining ingredients to it along with salt. Mix well!

Chutney is ready!!

It stays well at room temperature for months.