Tuesday, January 24, 2012

Peanut Chutney Powder

Peanut or shengdane can be  eaten in the fresh, boiled or roasted version. Each version has its own individual taste. This peanut chutney is a dry crispy powder with minimal spices and goes well with bhakri or chapati. The corriander seeds and jeera give a very nice flavor to the chutney. 

  • 1 cup roasted peanuts
  • 2 garlic cloves
  • 1/2 spoon corriander seeds
  • 1/2 spoon jeera
  • Red chilli powder
  • 2 whole red chillies
  • Salt
  • Oil
Process->In a small pan take 1 spoon oil saute the jeera, corriander seeds, garlic pods and whole red chillies. As you start sauteing it will release a nice aroma. Don't burn it. In a grinder add the peanuts, red chilli powder  and oil with all the tadka in it. Make a coarse powder. Adjust salt as per taste. Roast the peanut chutney in the pan for 3-4 minutes on a low flame. Cool it and store in a air tight container to retain the crispiness.

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