Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney
by Tarla Dalal
Added to 19 cookbooks
This recipe has been viewed 79435 times
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
- Put the peanuts in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Transfer the peanuts on a big plate and cool slightly.
- Remove the skin of the peanuts by rubbing the peanuts between your hands to separate the skin and the peanuts.
- Combine the peanuts with all other remaining ingredients in a mixer and blend till coarse without using any water.
- Store in an air-tight container and refrigerate. Use as required.
Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney Video by Tarla Dalal
Nutrient values (Abbrv) per tbsp
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