#shengdanachutney #chutney #madhurasrecipe
२ प्रकारच्या शेंगदाणा चटणी बनवण्यासाठी लागणारे साहित्य
शेंगदाणे भाजणे
• १ चमचा तेल
• २ कप कच्चे शेंगदाणे
हिरवी चटणी
• १ चमचा तेल
• ४ तिखट हिरव्या मिरच्या
• १०~१२ कमी तिखट हिरव्या मिरच्या
• १०~१२ लसूण पाकळ्या
• १ चमचा जिरं
• १ कप भाजून सोललेले शेंगदाणे
• चवीनुसार मीठ
• १ मोठा चमचा तेल
• १ चमचा जिरं
लाल चटणी
• १०~१२ लसूण पाकळ्या
• ७~८ सुक्या लाल मिरच्या
• १ कप भाजलेले शेंगदाणे
• १ मोठा चमचा तेल
• १ चमचा जिरं
• १ चमचा लिंबाचा रस
• चवीनुसार मीठ
मधुराज रेसिपीचं नवीन पुस्तक खरेदी करण्यासाठी खालील लिंकवर क्लिक करा.
मराठी पुस्तक खरेदी करण्यासाठी खाली दिलेल्या लिंक वर क्लिक करा.
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मधुराज् रेसिपीचे नवीन पुस्तक घरपोच मागविण्यासाठी ९०७५४९६९७७ या नंबर व्हाट्सऍप मेसेज / कॉल करा.
English book - Click below link to order English book
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Misal Masala - amz.run/4WSH
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These shengdana chutneys will enhance your taste. We keep on looking some or the other side dish. These are the best options for you. These turn out nice, crispy and simply delicious. You can store them for about a month or two. These are very easy to make and look tempting. Everyone will surely love these and can’t stop from having more and more. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
Roasting Shengdane
• 1 tsp Oil
• 2 cups raw Peanuts
Green Chutney
• 1 tsp Oil
• 4 spicy Green chilies
• 10~12 less spicy Green chilies
• 10~12 Garlic cloves
• 1 tsp Cumin seeds
• 1 cup roasted and peeled Peanuts
• Salt to taste
Red Chutney
• 10~12 Garlic cloves
• 7~8 Dry red chilies
• 1 cup roasted Peanuts
• 1 tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp Lemon juice
• Salt to taste
• 1 tbsp Oil
• 1 tsp Cumin seeds
Method:
• Heat up a pan on medium heat and add oil.
• Add peanuts and roast them on medium heat well. Stir continuously while roasting.
• Turn off the gas and let them cool down completely.
Green Chutney
• Heat up oil in a pan and add chilies, garlic. Fry it well together.
• When chilies are about get roasted move them aside in the pan and add cumin seeds.
• Roast cumin seeds and mix well with chilies and garlic.
• Add coriander leaves and fry well until moisture is removed from the coriander leaves.
• Mix everything well together and let it cool down completely.
• Transfer the mixture into a blender jar and add peanuts, salt.
• Blend it into coarse powder in mixer.
• Heat up oil in a pan and add cumin seeds.
• When cumin seeds splutter add the blended mixture and roast well on medium heat until it
turns nice and crunchy for about 7-8 minutes.
• Green chutney is all ready.
• You can store the chutney in an air tight container when it cools down completely.
• It has shelf life of about 1-2 months.
Red Chutney
• Blend garlic cloves, dry red chilies, roasted peanuts into coarse powder.
• Heat up oil in a pan and add cumin seeds.
• When cumin seeds splutter add the blended mixture.
• Roast well on medium heat for about 3-4 minutes until it turns nice and crunchy.
• Add lemon juice, salt and mix well.
• Roast it well for another 2-3 minutes and turn off the gas.
• Red chutney is all ready.
• You can store the chutney in an air tight container when it cools down completely.
• It has shelf life of about 2 months.
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