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Dry Peanut Chutney is one of the best side dish we can enjoy with every type of meal. The best thing about it is that it can be prepared in well advance & can be kept in an airtight container. It's really helpful when we are running short of time or tooo lazy to prepare food.'
This shengdana chutney can also be the best option for the tiffin box, which can be well enjoyed with simple roti or idli, dosa, etc.
The recipe I have shown is authentic Solapuri style shengdana chutney recipe. Solapuri cuisine is famous for its hot & spicy taste. And hence this chutney is also widely loved cause of its unique spicy,sweet-sour taste.
So Guys, let's learn how to get perfect peanut chutney powder in the correct way.


Imp tips:
- Roast groudnut on medium flame by stiring it continuously to get nice brown texture. Don't burn it.
- Chutney tastes best when peanuts are roasted well.
-If you like the more spicy taste then increase the amount of red chilly powder.
- Make use of Kashmiri red chilly powder to get the nice golden reddish texture.
- Store it in an air-tight container, to maintain its freshness & crunchiness

Ingredients:
1 cup - Dry Peanuts/Groundnuts
1 tsp - Cumin seeds/Jeera
15 - Garlic Cloves
3 tsp - Red chilly powder
1/2 tsp - Salt
1 tsp - Sugar
1 tsp - Tamarind paste
Cooking oil

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#drypeanutchutney #shegdanachutney #mungfalikichutney

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