Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney by Tarla Dalal

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

Preparation Time: 
Cooking Time: 
Makes 1.25 cups
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Ingredients

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.

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