Shengdana chutney is a favorite of many Maharashtrian families. This dry peanut chutney of roasted peanuts, chillies, garlic, and spices adds crunch and flavor to any meal. It is really easy and fun to make, and it does not require many ingredients.
Health Benefits
- Peanut is a major ingredient in making a Shengdana chutney and it has quite a number of health benefits. It contains protein and fiber and research has shown that eating peanut actually help dieters lose weight. Peanuts also contain other nutrients like Vitamin B6, vitamin E, iron, magnesium, etc.
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Ingredients
(7 oz.) raw shelled peanut: 200 gm
jerra seeds: 1 tsp
dry red chilies: 4
cloves garlic: 5
salt: 1 tsp
ground turmeric: 1/4 tsp
deggi mirach powder: 1/2 tsp
How To Make Shengdana Chutney
- Roast the peanuts on medium heat for about 8 minutes until the skin starts to peel off and the peanut is dark brown.
- Turn off the heat and allow to cool.
- Remove the skin from the peanuts by rubbing them between your palms.
- Add peanutsto a grinder along with jerra seeds, red chilies, and garlic. Grind all together until they are rough chunks.
- 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.
- Pour out your powdery mixture into a clean steel, plastic or glass jar and refrigerate.
- When refrigerated, you can store for up to 4 weeks, giving your family and kids a constant supply of Shengdana chutney.
Trivia
- Peanut is commonly consumed as roasted snack and made into an oil.