Shengdana Chutney
Dry roasted peanut chutney powder ground with garlic, red chilli and cumin. No oil or water. A staple Maharashtrian accompaniment for bhakri, vada pav and rice-dal.
Ise shengdana chatni naam se bhi khoja jata hai.
Ingredients
- Peanuts — 100 g (whole)
- Red Chilli Powder (Lal Mirch) — 2 tsp (whole)
- salt (optional) (whole)
- Cumin Seeds — 0.75 tsp (whole)
- Garlic — 4 piece (whole)
Method
- Dry roast the peanuts in a pan on medium-low heat, stirring often, until they turn golden and fragrant. Let them cool slightly.
- In the same pan, dry roast the cumin seeds for a few seconds until aromatic.
- Rub the roasted peanuts between your palms or in a cloth to remove the skins, if desired.
- Add the peanuts, garlic, roasted cumin seeds, red chilli powder and salt into a mixer jar.
- Grind to a coarse powder, without adding any water.
- Store the chutney podi in a clean, dry airtight jar and serve as a side with idli, dosa or rice.
Common questions
- Shengdana Chutney ko English mein kya kehte hain?
- शेंगदाना चटनी ko English mein Shengdana Chutney likhte hain.
- Ek plate Shengdana Chutney mein kitni calories hoti hain?
- 122 kcal per plate.
- Kitna time lagta hai?
- 10 min lagta hai — 5 min taiyari, 5 min pakana.