Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, shengdana/ peanut chutney. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Shengdana/ peanut chutney is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Shengdana/ peanut chutney is something which I’ve loved my whole life. They are fine and they look fantastic.
Product Development To Large Scale Production & Everything In Between. From What Goes In The Bottle To What Is On The Jar. Call Us To Discuss Your Needs. It tastes great with chapatis or rotis.
To get started with this particular recipe, we have to prepare a few ingredients. You can have shengdana/ peanut chutney using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Shengdana/ peanut chutney:
- Make ready 1/2 cup shengdana / peanut
- Get 1 tbsp red chilli powder
- Get To taste salt
- Make ready Little tamarind
- Get For Tempering:
- Take 1 tbsp oil
- Make ready 1 tsp mustard seed
- Take 5-6 curry leaves
- Get 1 tsp urad dal
Shengdana Chutney or Dry Peanut Chutney is that zesty and mildly spicy accompaniment that forms an essential part of a Maharashtrian thali. Like its close cousin Lasun Khobra Chutney, this preparation is equally popular. In fact, it's difficult to imagine a street food like Vada pav served without this chutney. Shengdana chutney is dry and used in Wada Pav.
Instructions to make Shengdana/ peanut chutney:
- Take a pan put little oil and roast shengdana / peanut in low flame till the outer skin becomes crispy and hard and also the color changes. Note:- don't roast it in high flame it may get burnt.
- Allow it to cool. Now add red chilli powder, salt, and tamarind. Grind it to a fine paste. Add little water. You can adjust the water as per your required consistency.
- Now switch on the flame. Heat oil in tadka pan, once hot put mustard seed, let it crackle add urad dal and curry leaves. Pour it on the paste.
- Shengdana /peanut chutney is ready to serve.
In fact, it's difficult to imagine a street food like Vada pav served without this chutney. Shengdana chutney is dry and used in Wada Pav. Shengdana (Peanut) Chutney by Mamta Runwal. by Poonam Jain Jaysingpur, my first home is in the Kolhapur district of Maharashtra, India. My love for Jaysingpur cannot be described in words.
So that’s going to wrap it up with this exceptional food shengdana/ peanut chutney recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
