Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney by Tarla Dalal
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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.
Recipe Description for Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney
- 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.
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