Shengdana Chutney

Sheng dana means peanuts. This is a dry spicy chutney which is very popular with Marathi folks. We eat this with Rotis, Dosa or it’s served as a side with meals. My kid enjoys eating this chutney often for breakfast with a buttered toast. Peanuts are healthy and it’s used in various recipes in Maharashtrian cuisine and in some south indian dishes. Equally we see use of peanuts in other parts of the world like in Thai food or in Peanut butter jelly sandwiches, which is popular with kids in U.S.

 Cooking time -30 minutes

Ingredients:-

-       2 cups Peanuts

-       7-6 garlic petals

-       1 teaspoon Jeera (cumin)

-       1 tablespoon oil

-       Asafoetida (hing) a pinch

-       2 teaspoons of Kashmiri Red chili powder

-       1 teaspoon salt (or add according to taste)

Method:-

1-       In a saucepan add the peanuts and roast for 5-7 minutes

2-       Once cool, remove the peanuts skin by rubbing between your hands.

3-       Heat oil then add hing, jeera and garlic. Sauté for a minute.

4-       Add peanuts, chili powder, salt and sauté for 8-9 minutes.

5-       Let the whole thing cool down.

6-       In a mixer or grinder add the peanut mixture and grind till its coarse

7-       Remove from the grinder and with your hand separate all and mix well.

8- Store it in a air tight container.

Note- You can use roasted peanuts also. I prefer to use the raw ones as there is a difference in taste.