Dry Peanut Chutney | Shengdanyachi Chutney

 Dry Peanut Chutney

Dry Peanut Chutney

 

Peanut is a go to ingredient in Maharashtrian Recipes. Let it be poha, usal, amti, chivda or ladoo, we add peanuts in all! How could we let go of chutney then? So today I am sharing dry peanut chutney recipe with you. This is a dry peanut chutney not to confuse with the one served with dosa. This is best enjoyed with Varan bhat, Rice bhakri or Amti. This shengdanyachi chutney is the perfect blend of garlic and peanuts along with coconut and spices.

For similar recipes check: Lasun Chivda Recipe, Seasoned Rice Recipe, Shengdana Usal Recipe, Masala Peanuts Recipe, Shengdana LadooPeanut Curry Recipe

So, let’s get started Dry Peanut Chutney;

Preparation Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Serves for 4.

 

Ingredients:
1) 1 cup Peanuts
2) 1/2 cup Dalva
3) 5-6 dry red chillies
4) 4-5 pods of garlic
5) Grated dry coconut
6) 2 tsp oil
7) Salt as per taste

 

Method:

 

Heat oil and roast peanuts, dalva together. Once roasted, add red chillies, garlic in same pan and roast them.

At the end, roast dry coconut for few minutes.

Remove from flame, add salt and grind together.

Serve with Rice bhakri or Varan bhat or Amti.

 

 Dry Peanut Chutney

Dry Peanut Chutney

 

How to make  Dry Peanut Chutney  with step by step images:

 

1) Heat oil and roast peanuts, dalva together. Once roasted, add red chillies, garlic in same pan and roast them.

 

 Dry Peanut Chutney

Dry Peanut Chutney

 

 Dry Peanut Chutney

Dry Peanut Chutney

 

 Dry Peanut Chutney

Dry Peanut Chutney

 

2) At the end, roast dry coconut for few minutes.

 

 Dry Peanut Chutney

Dry Peanut Chutney

 

3) Remove from flame, add salt and grind together.

 

 Dry Peanut Chutney

Dry Peanut Chutney

 

 Dry Peanut Chutney

Dry Peanut Chutney

 

4) Serve with Rice bhakri or Varan bhat or Amti.

 

 Dry Peanut Chutney

Dry Peanut Chutney

Leave a Reply

Your email address will not be published. Required fields are marked *