Peanut Chutney
Maharashtrian dry peanut chutney (shengdana chutney): roasted peanuts coarsely ground with red chilli, cumin and a little turmeric and salt. A dry, spicy accompaniment for bhakri, roti or dal-rice.
Ise moongphali chutney, kadalai chutney naam se bhi khoja jata hai.
Ingredients
- Turmeric Powder — 0.5 tsp (ground)
- Cumin Seeds — 1 tsp (whole)
- Red Chilli Powder (Lal Mirch) — 3 tsp (ground)
- salt (optional) (whole)
- Peanuts — 250 g (whole)
Method
- Dry-roast the peanuts on a medium flame until the skins turn papery and the nuts get brown spots. Cool and rub off the skins.
- Lightly dry-roast the cumin seeds until aromatic.
- In a grinder add the peanuts, cumin, red chilli powder, turmeric and salt.
- Pulse to a dry, coarse powder - do not over-grind or the peanuts release oil. Store in a clean, dry, airtight jar.
Common questions
- Peanut Chutney ko English mein kya kehte hain?
- मूंगफली चटनी ko English mein Peanut Chutney likhte hain.
- Ek plate Peanut Chutney mein kitni calories hoti hain?
- 145 kcal per plate.
- Kitna time lagta hai?
- 10 min lagta hai — 5 min taiyari, 5 min pakana.