Best Advice to Preparing Perfect Shengdana/ peanut chutney
Wishing to dine Shengdana/ peanut chutney a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with clear instructions on preparing a Shengdana/ peanut chutney like a famous chef made.
We hope you got insight from reading it, now let's go back to shengdana/ peanut chutney recipe. You can have shengdana/ peanut chutney using 9 ingredients and 4 steps. Here is how you achieve it.
To cook an extraordinary Shengdana/ peanut chutney, here are the components required:
- Provide 1/2 cup of shengdana / peanut.
- Provide 1 tbsp of red chilli powder.
- Take To taste of salt.
- Take Little of tamarind.
- Use For of Tempering:.
- Prepare 1 tbsp of oil.
- Take 1 tsp of mustard seed.
- Use 5-6 of curry leaves.
- Take 1 tsp of urad dal.
After preparing the components, next you are good to make your 5-star Shengdana/ peanut chutney by following the guidances below:
- Take a pan put little oil and roast shengdana / peanut in low flame till the outer skin becomes crispy and hard and also the color changes. Note:- don't roast it in high flame it may get burnt..
- Allow it to cool. Now add red chilli powder, salt, and tamarind. Grind it to a fine paste. Add little water. You can adjust the water as per your required consistency..
- Now switch on the flame. Heat oil in tadka pan, once hot put mustard seed, let it crackle add urad dal and curry leaves. Pour it on the paste..
- Shengdana /peanut chutney is ready to serve..
Shengdana (Peanut) Chutney by Mamta Runwal. by Poonam Jain Jaysingpur, my first home is in the Kolhapur district of Maharashtra, India. My love for Jaysingpur cannot be described in words. My childhood was filled with fun and delicious food with my nana, nani and extended family members. This shengdana chutney is a staple and must have condiment.
Recipe : Shengdana/ peanut chutney
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