Solapuri Shengadana Chutney – Marathi Recipe

Instructions

• Roast the peanuts and peel them.
• Do not use ghungaroo variety of peanuts for making chutney. Use bigger, reddish variety for making chutney.
• Heat up oil in a pan.
• Add cumin seeds and roast them a little.
• Add garlic, roasted peanuts and roast everything on medium heat for about 4-5 minutes until peanuts get nice reddish color.
• Add red chili powder, salt and turn off the gas.
• Mix everything well together.
• Transfer all the ingredients into a mortar and pastel and pound it well.
• You can blend it in mixer too.
• If the peanuts don’t release oil while pounding or chutney doesn’t get that oily texture or it is too dry then you can add 1-2 tsp oil while pounding.
• Solapuri shengadana chutney is already.
• You can store this chutney in air tight container for about 2-3 months.
• It goes well with paratha, chapatti roll or tikhat puri too.