This is a Recipe for making at home tasty spicy Khandeshi Peanut-Green Chili Shengdana Chutney. This Chutney is an authentic and traditional dish from the Maharashtra’s Khandesh region, which comprises of the Jalgaon, Dhule, and Nandurbar Districts. Even though this Chutney is normally served with Bhakri, it tastes equally great with Puri, Chapati, South Indian Snacks or even rice.
The preparation is simple and I have given it is an easy to follow step-by-step manner to make is easy to prepare at home, especially for the new-homemaker.
The Marathi language version is published here – Khandeshi Shengdana Chutney
Preparation Time: 20 minutes
Serves: 4 Persons
1 Cup Peanuts (roasted)
10 Garlic Petals
3-4 Green Chilies
2 Tablespoon Coriander
Salt as per taste
For the Tadka
1 Tablespoon Oil
Roast the Peanuts, remove the outer skin and keep aside.
Heat the Oil in a Kadai, add the Green chilies, fry for ½ minute and the remove the Chilies from the Oil, and keep both the Chilies and Oil aside.
Chop the Coriander and Garlic finely and keep aside.
Grind the roasted Peanuts, fried Green Chilies, chopped Garlic, Coriander, Salt and ½ cup Water in a Mixer for about a minute.
Remove the Chutney from the Mixer and add the remaining Oil in, which we have fried the Green Chilies and then mix it well.
Serve this Chutney with Idli, Dosa, Uttapa, Chapatti or Bhakri.
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