Shengdanyachi Chutney
Shengdanyachi Chutney is a dry flavorful chutney from a Maharashtrian kitchen , where peanuts are the star ingredient. The Chutney has a good shelf life
Prep Time
10Minutes
Cook Time
00Minutes
Prep Time
10Minutes
Cook Time
00Minutes
Ingredients
Instructions
  1. Roast the peanuts on medium heat using a pan . Alternatively you can roast them in an oven too .
  2. Allow them to cool .
  3. Once cool , rub between your palms so that we can get rid of the skin .
  4. Blow off the skin .
  5. Using a mixer put the peanuts ,garlic pods, jeera and red chillies, and pulse a few times until they turn to a rough mixture .
  6. Add the salt, deggi mirch and turmeric and grind further until it forms a grainy powder and everything is combined.
  7. Make sure to pulse in bursts , else the mixture might release oil .
  8. Store in a airtight container .
  9. The shelf life of this dry chutney is about 2-3 weeks .
  10. This chutney can be enjoyed as an accompaniment with any meal or with the Maharashtrian flatbread Dhapate.
Recipe Notes

Shengdanyachi Chutney

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