This is Maharashtrian style chutney that is very easy to
make and it remains in good condition for a couple of weeks if kept properly in
an air tight container. You can have it dry or with little peanut oil and it
tastes great both ways…! Mungphali in Hindi or Shengdana in Marathi are healthy
as they are rich in energy and contain beneficial nutrients, anti-oxidants and
minerals that are essential for optimum health. The dry Shengdana – Lasoon
Chutney is very commonly found in Maharashtra and served as an accompaniment to
batata vada, vada pav, jhunka bhakar and other assorted dishes. It is
incredibly easy to make and absolutely yummmm…!!!
INGREDIENTS:
250
gms Shengdana / Peanuts
15-20
Garlic Cloves with skin
2
tablespoon red Chilli Powder
2 tablespoon Peanut Oil
½
Lemon Juice
¼
teaspoon Asafoetida
1
teaspoon Cumin Seeds
1
teaspoon Mustard Seeds
Salt
as needed
METHOD:
STEP
1 – First, heat a wide pan, roast the peanuts with garlic cloves.
STEP
2 – Remove it from heat, let it cool for some time. [see notes]
STEP
3 – After cooling, add peanuts, garlic, red chilli powder and salt in a mixer
chutney pot and grind it to coarse powder.
STEP
4 – Remove it in a bowl and add lemon juice and mix well.
STEP
5 – Heat a small tempering pan, add oil, splutter cumin and mustard seeds and
add asafoetida in it.
STEP
6 – Pour this tempering over the chutney powder and mix well. Chutney is ready.
After
cooling pour it in a clean glass jar and store it. Shelf life for 2-3 months.
Traditionally
chutney is prepared in mortar-pestle, if you have it then go for it.
NOTES: *You can remove the skin of peanuts but I prefer it with skin so I didn’t.
*Rub
the peanuts between your palms to get them peel off.
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