Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney


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Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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A no-fuss recipe that is easy and straight-forward but bursting with flavour, the Dry Peanut Chutney Powder is something that can be found in every Maharashtrian home.

This delectable powder of roasted peanuts, garlic and spices adds josh to any meal with its crunchy mouth-feel and vibrant flavour. It stays fresh in an airtight container in the fridge for 15 to 20 days so you can make a sizable batch and keep it, to enjoy with your daily meals.

You can also try other chutney powders from across India, like the Dry Garlic Chutney and Chutney Podi

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Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney recipe - How to make Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cups (18 tbsp )
Show me for cups

Method
    Method
  1. Put the peanuts in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  2. Transfer the peanuts on a big plate and cool slightly.
  3. Remove the skin of the peanuts by rubbing the peanuts between your hands to separate the skin and the peanuts.
  4. Combine the peanuts with all other remaining ingredients in a mixer and blend till coarse without using any water.
  5. Store in an air-tight container and refrigerate. Use as required.

Nutrient values (Abbrv) per tbsp
Energy43 cal
Protein1.9 g
Carbohydrates1.2 g
Fiber0.6 g
Fat3.7 g
Cholesterol0 mg
Sodium1.4 mg

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Reviews

Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney
5
 on 27 Mar 17 11:36 AM


Love this Dry peanut chutney and have it with my lunch regularly. I have it with a roti and this is much healthier option that having with an Achar which will have more oil.