Dry shenga/peanut chutney

PREP TIME

15 mins

COOK TIME

0 mins

TOTAL TIME

15 mins

 

Ingredients:

• 5 cups roasted and de-skinned peanut
• 1 tsp jeera
• 1 tsp sesame
• 8-10 leaves kadipatta
• 1 Tbsp oil
• 6-8 garlic cloves
• 2 tsp Asafetida
• Salt to taste
• 1 tsp red chilli powder (or more if you like spicy)
• 1/2 tsp powdered jaggery
• 2 tsp dhaniya -jeera powder

Preparation:

1. Dry roast peanuts and de-skin them. I use store roasted ones to save time.
2. On a hot pan, add few drops of oil. Then add Jeera, sesame and kadipatta and roast well
3. In a mixer jar add, add the above ingredients except oil and pulse it coarse. 
4. Once the mix is coarsely ground, Add oil and grind till desired texture
5. Serve this chutney with idli, dosa, paratha with dahi or even with ghee chapati roll or with rice. All the combinations are my family's favorite. 

NOTE:

If I am in a hurry and need a quick chutney, I skip the first two steps and just all other ingredients and grind. That one also is tasty and super quick