Learn how to make flavorful and tasty 'शेंगदाणा चटणी - Shengdana Chutney' with our chef Smita Deo.<br /><br />आज स्मिता देव यांच्यासोबत शिका चविष्ट शेंगदाणा चटणी. <br /><br />Dry Peanut Chutney is a delicious condiment and mildly spicy chutney, originating from the Indian subcontinent that compliments several snacks, foods and breakfast foods like Vada Pav, Dosa, etc. <br />In Maharashtra Shegdana, it is usually eaten with any bhakris like Rice Bhakri, Jowar Bhakri, etc;<br /><br />Ingredients:<br />- 1 tbsp Oil<br />- 1 tsp Cumin Seeds<br />- 8-9 Garlic Cloves(chopped)<br />- 3 cups Peanuts(roasted)<br />- 1 tbsp Red Chilli Powder<br />- 1 tbsp Tamarind<br />- 2 tsp Sugar<br />- Salt<br /><br />Method:<br />1. Take oil in a pan and let it heat<br />2. Now, add cumin seeds and let it splutter<br />3. Add chopped garlic cloves to the pan, and saute it till they turn golden<br />4. Now, add roasted peanuts to the pan and saute it for 2-3 minutes<br />5. Turn off the flame and add red chilli powder and tamarind over the peanuts, and give it a mix <br />6. Take the mixture out in a mixing bowl to grind, but first, wait till the mixture cools down<br />7. Add sugar & salt to the mixture and grind it <br />8. Make sure when the mixture is getting ground, do not grind it fine<br />9. Take this chutney out in a serving bowl
