Shengadana Chutney – Marathi Recipe

Instructions

• Heat up pan on medium heat.
• Add peanuts and roast them.
• Roast peanuts on low to medium heat for about 10-12 minutes.
• Stir continuously while roasting.
• The peanuts should get nice even brown color.
• You also can roast the peanuts in oven.
• Turn off the gas and transfer the peanuts into a dish.
• Peel the roasted peanuts when these cool down.
• Take few peanuts in your hand and rub them a little.
• The skin will be easily removed.
• Take peanuts in mortar and pestle.
• Add garlic cloves, cumin seeds, red chili powder and salt.
• Pound everything well together until a little coarse powder is ready.
• Do not forget to place a thick cloth under the mortar to prevent the sound of pounding.
• Chutney is already.
• You can transfer all the ingredients into a blender jar and blend into coarse powder.
• If you want a little oily chutney then add a little oil while blending and you will get a little oily chutney.
• You can store the chutney in airtight container.
• It has shelf life of about 3-4 months.
• You can serve this chutney as side dish.
• It goes well with paratha or thepla while travelling too.