Shengdana Chutney

1. Roast the peanuts on medium heat for about 8 minutes until the skin starts to peel off and the peanut is dark brown.
2. Turn off the heat and allow to cool.
3. Remove the skin from the peanuts by rubbing them between your palms.
4. Add peanutsto a grinder along with jerra seeds, red chilies, and garlic. Grind all together until they are rough chunks.
5. Add salt, turmeric, and deggi mirach into the grinder and continue grinding until every component is well mixed and you have a grainy powder, just before it becomes clumpy.
6. Pour out your powdery mixture into a clean steel, plastic or glass jar and refrigerate.
7. When refrigerated, you can store for up to 4 weeks, giving your family and kids a constant supply of Shengdana chutney.

Trivia

1. Peanut is commonly consumed as roasted snack and made into an oil.