Maharashtra Shengdana Chutney Dry Peanut Garlic Condiment

Method

1. 1

   Dry-roast peanuts in a pan on medium heat stirring constantly for 5 to 6 minutes until golden and the skins blister.

2. 2

   Cool. Rub skins off between palms.

3. 3

   Dry-roast red chillies briefly. Roast garlic cloves over a flame until soft with golden spots.

4. 4

   Cool all roasted ingredients completely.

5. 5

   Grind peanuts, garlic, red chillies, cumin, salt and sugar in a dry grinder.

6. 6

   Pulse to a coarse texture — not a smooth paste.

7. 7

   The chutney should have visible grain with some larger peanut pieces.

8. 8

   Taste — should be nutty, pungent from garlic, mildly spicy and balanced by the pinch of sugar.

9. 9

   Store in an airtight container for 2 weeks at room temperature.