शेंगदाणा चटणी | Shengadana Chutney | How to make Dry Peanut Chutney | MadhurasRecipe

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Peanut chutney is a very easy and simple recipe. This is a no fuss recipe and a very good side dish. This can be a good travelling dish with paratha or thepala or poori. Do try this easy recipe and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 cup Peanuts
• 5~6 Garlic cloves
• 1/2 tsp Cumin seeds
• 1 tbsp Red chili powder
• Salt to taste

Method:
• Heat up pan on medium heat.
• Add peanuts and roast them.
• Roast peanuts on low to medium heat for about 10-12 minutes.
• Stir continuously while roasting.
• The peanuts should get nice even brown color.
• You also can roast the peanuts in oven.
• Turn off the gas and transfer the peanuts into a dish.
• Peel the roasted peanuts when these cool down.
• Take few peanuts in your hand and rub them a little.
• The skin will be easily removed.
• Take peanuts in mortar and pestle.
• Add garlic cloves, cumin seeds, red chili powder and salt.
• Pound everything well together until a little coarse powder is
ready.
• Do not forget to place a thick cloth under the mortar to prevent
the sound of pounding.
• Chutney is already.
• You can transfer all the ingredients into a blender jar and blend
into coarse powder.
• If you want a little oily chutney then add a little oil while blending
and you will get a little oily chutney.
• You can store the chutney in airtight container.
• It has shelf life of about 3-4 months.
• You can serve this chutney as side dish.
• It goes well with paratha or thepla while travelling too.

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