Maharashtrian Peanut Chutney Recipe | Dry Peanut Chutney Powder | Shengdana Chutney | Cookd

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Maharashtrian Peanut Chutney is #DryChutneyPowderRecipe which is also used in the preparation of Vada Pav. This #MaharashtrianPeanutChutney is made by dry roasting the peanuts and ground along with roasted spices. You can now make this #DryPeanutChutney with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Maharashtrian Peanut Chutney Recipe:
Peanuts (raw) - 1 Cup
Kashmiri Red Chilli (whole) - 4 nos
Cumin Seeds - 2 tsp
Red Chilli Powder - ½ tsp
Garlic (minced) - 3 tbsp
Turmeric Powder - ½ tsp
Salt - 1 tsp
Oil - 2 tsp
Cooking Instructions:
1. Dry roast the peanuts in a pan until brown, for 5 minutes. Set them aside on a plate to cool down.
2. De-skin the roasted peanuts.
3. In a pan, add the oil and cumin seeds. Add the garlic, red chillies and saute for 4 minutes.
4. Add the peanuts to the pan. Add the powdered spices and salt.
5. Mix well and transfer to a mixer grinder.
6. Pulse blend the mixture until coarse in texture.
Cooking Tips:
1. Roast the peanuts until brown.
2. Store the chutney, airtight and refrigerated.
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