Shengdana Chutney ( Dry Peanut Chutney)

Versatile chutney. Sprinkle on Poha , Upma Rice. Add it to a roll. Make it without garlic to eat when fasting.

1 cup peanuts ( raw or roasted)

4-5 dried red chillies

2 tsp red chilli powder

4-5 cloves garlic

2 tsp cumin seeds

Salt.

1 tsps oil.

If using raw peanuts roast them in a Kadhai till the start splitting. Reserve.

Roast the cumin brown. Reserve

Heat the oil. Add in the dried red chillies .

Roast . Cool and deseed. add in the garlic cook till soft.

In a dry grinder tip in the dried red chillies cumin red chilli powder salt and grind to a coarse mix.

Add in the garlic and grind again. Remove in a bowl.

In the grinder tip in the peanuts which should be cool by now. Grind to a coarse grainy texture. The peanuts will stick to the jar. Keep scraping from the sides of the jar and pushing the mixture down .If a few peanuts don’t grind it’s ok. The mixture might be slightly oily and lumpy as the peanuts will also release oil.

Mix in both the ground powders together.

Store in an airtight jar in the fridge. Keeps for months in an airtight jar in the fridge. Keeps for months.

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