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Shengdanyachi Chutney

A dry chutney of roasted peanuts, fiery green chillies and sharp cloves is a giveaway for those returning from Solapur in Maharashtra. This is Sanjeev Kapoor exclusive recipe.

New Update
Main ingredients Peanuts, Oil, Green chillies, Garlic, Sea salt, Cumin seeds, Fresh coriander leaves
Cuisine Maharashtrian
Course Jams and chutneys
Prep time 20-25 minutes
Cook time 15-20 minutes
Serve
Taste Spicy
Level of cooking Easy
Others Vegetarian

Ingredients

Method

  1. Dry roast the peanuts on medium heat for 8-10 minutes in a pan. Transfer into a large plate and allow to cool completely. 
  2. Heat oil in an iron pan. Add green chillies and sauté for 1-2 minutes. 
  3. Add garlic and sea salt and continue to sauté for 1-2 minutes. Take the pan off the heat and allow to cool.
  4. Transfer the roasted peanuts, sautéed green chillies and garlic into a mixer jar. Add cumin seeds and coriander leaves and grind to a coarse mixture.
  5. Transfer into a parat and allow the mixture to cool completely. Serve or store in an airtight container.
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