Shengdanyachi Amti Recipe - A tangy peanut amti

This is an exclusive website recipe.

Main Ingredients : Raw peanuts, Green chillies

Cuisine : Maharashtrian

Course : Dals and Kadhis

Shengdanyachi Amti

Shengdanyachi Amti Recipe - How to make Shengdanyachi Amti


Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Raw peanuts 1 1/2 cups

  • Green chillies 4

  • Salt to taste

  • Kokum petals 4-5

  • Jaggery (gur) 1/2 tablespoon

  • Fresh coconut scraped 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Ghee 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Cloves 4

  • Garlic chopped 1 teaspoon


Step 1

Dry roast peanuts on a hot tawa evenly. Cool and then de-skin peanuts. Grind peeled peanuts into a dry powder.

Step 2

Chop green chillies finely. Soak kokum in a little warm water. Grate jaggery and coconut separately and leave aside.

Step 3

Now combine peanut powder, turmeric powder, green chillies, kokum pulp, jaggery, fresh coconut, salt and water. Boil the above mixture for 20-25 minutes, if necessary add water. (It must be of dal consistency) When the mixture is ready, keep it aside.

Step 4

Heat ghee in a pan, add cumin seeds and cloves, when they crackle add chopped garlic and sauté till light golden brown. Add the temper to the amti (mixture).

Step 5

Garnish with chopped corianderleaves and scraped fresh coconut. Serve this peanut amti hot with hot rotis (polis).

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