Shengdana Chutney - Peanut, Garlic, Coconut Dry Chutney

Feel the bombardment of flavors in your mouth

Ingredients required

• Peanuts/Moongfali (1/2 Cup)

• Garlic/Lehsun (8-10 cloves)

• Cashew/Kaju (5)

• Dry Red Chilly (3)

• Sesame Seeds/White Til (1 & 1/2 Teaspoon)

• Desiccated Coconut (4 Tablespoon)

• Coriander Seeds/Whole Dhaniya (1/2 Teaspoon)

• Fenugreek Seeds/Methi (1/4 Teaspoon)

• Cumin Seeds/Jeera (1/2 Teaspoon)

• Turmeric Powder/Haldi (1/4 Teaspoon)

• Red Chilly Powder (1 Tablespoon)

• Dry Mango Powder/Amchoor (1/2 Teaspoon)

• Salt (As Per Taste)

• Oil (1 Tablespoon)

Method of Preparation

• Heat 1 Tablespoon Oil in a pan and add 1/2 cup peanuts. Saute for a minute.

• Add 8-10 Garlic cloves, 5 cashews, 3 whole dried red chilly. Saute.

• Add 1 & 1/2 teaspoon sesame seeds and 4 tablespoon desiccated coconut. Saute for 30 seconds.

• Add coriander seeds, fenugreek seeds and cumin seeds. Sate for a minute.

• Add turmeric powder, red chilly powder, dry mango powder and salt. Mix well and let it cool for some time.

• Grind it into a coarse mixture (without adding anything) and store in an airtight jar for up to 3 months.

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