Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, groundnut chutney/shengdana chutney. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Groundnut chutney/Shengdana chutney. Groundnut chutney is the most popular side dish in Maharastrian cuisine. It is versatile as it can be used with chappati,vada pav and rice. This chutney is our family favourite.
Groundnut chutney/Shengdana chutney is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Groundnut chutney/Shengdana chutney is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook groundnut chutney/shengdana chutney using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Groundnut chutney/Shengdana chutney:
- Take 200 gms groundnuts
- Make ready 10 garlic
- Take 1 tbsp jeera
- Make ready 11/2 tbsp chilli powder
- Prepare 1/2 tsp oil
- Make ready As per taste Salt
In other Indian languages, this groundnut or peanut chutney is called shenga chutney (kannada), danyachi chutney (marathi). peanut chutney recipe shenga chutney with step by step photo and video recipe. there are several variations to this simple peanut based condiment and varies to region to region. typically peanuts are roasted with less or no oil and then grounded to fine paste with green chillies, garlic and salt. later the grounded chutney is diluted further by adding water and. But, can you imagine the humble snack without a smear of the fiery red shengdanyachi chutney? Peanut or shengdana plays an integral role in the cuisine of the state.
Instructions to make Groundnut chutney/Shengdana chutney:
- Take a deep bottom vessel,dry roast the groundnut till brown.Transfer in a plate to cool down and remove the skin.
- In a pan,add 1/2 tsp oil fry garlic and jeera one by one and add to the groundnut.
- Cool the mixture and grind to coarse consistency by adding red chilli powder and salt.You can adjust the red chilli as per your liking.Groundnut chutney is ready.
But, can you imagine the humble snack without a smear of the fiery red shengdanyachi chutney? Peanut or shengdana plays an integral role in the cuisine of the state. A pantry staple in most households is shengdanyachi koot or coarsely ground roasted peanuts made in advance and stored in jars to be used in a plethora of dishes. Peanut Chutney (Dry), Shengdana Chutney Recipe, Shengdanyachi Chutney. This Peanut Chutney is a Maharashtrian style chutney that is very easy to make and remains in good condition for a couple of weeks if kept in the refrigerator.
So that is going to wrap this up with this exceptional food groundnut chutney/shengdana chutney recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
