Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, shengdana/ peanut chutney. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Shengdana/ peanut chutney is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Shengdana/ peanut chutney is something that I have loved my whole life. They’re nice and they look fantastic.
Check Wayfair's vast choice of top brands & styles and get great discounts daily. It tastes great with chapatis or rotis. Maharashtrian shengdana chutney or Dry Peanut Chutney is very famous and is available in all houses in Maharashtra. Here is a simple, straight forward recipe to prepare this spicy and tasty dry peanut chutney powder.
To begin with this particular recipe, we must 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:
- Prepare 1/2 cup shengdana / peanut
- Make ready 1 tbsp red chilli powder
- Make ready To taste salt
- Take Little tamarind
- Prepare For Tempering:
- Get 1 tbsp oil
- Take 1 tsp mustard seed
- Take 5-6 curry leaves
- Get 1 tsp urad dal
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.
Steps 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.
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. My childhood was filled with fun and delicious food with my nana, nani and extended family members. This shengdana chutney is a staple and must have condiment.
So that’s going to wrap this up with this special food shengdana/ peanut chutney recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
