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
Ingredients
- 1 cup raw peanuts
- 4-5 whole red chillies
- 4-5 cloves garlic
- 1 tsp cumin seeds
- 1/2 tsp Devi mirch
- 1/4 tsp turmeric powder
- 1 tsp salt
Instructions
- Roast the peanuts on medium heat using a pan . Alternatively you can roast them in an oven too .
- Allow them to cool .
- Once cool , rub between your palms so that we can get rid of the skin .
- Blow off the skin .
- Using a mixer put the peanuts ,garlic pods, jeera and red chillies, and pulse a few times until they turn to a rough mixture .
- Add the salt, deggi mirch and turmeric and grind further until it forms a grainy powder and everything is combined.
- Make sure to pulse in bursts , else the mixture might release oil .
- Store in a airtight container .
- The shelf life of this dry chutney is about 2-3 weeks .
- This chutney can be enjoyed as an accompaniment with any meal or with the Maharashtrian flatbread Dhapate.
Notes
Check out what my BM buddies are doing here.Sending this to Srivalli's Kid's Delight event, guest hosted by Renu themed on Travel Food for Kids.
