By Devi Poojari
July 20, 2023
Shengdanyachi chutney or danyachi chutney, as it is known more commonly, is a staple Maharashtrian condiment often paired with lunch and dinner meals. Learn how to make this spicy condiment.
½ cup roasted peanuts ¼ cup shredded coconut, toasted ¼ cup sesame seeds 5-6 dry red chillies 5 cloves garlic ½ teaspoon dry mango powder 1 tablespoon oil Salt, to taste
Remove the peels from the roasted peanuts and add to a grinder jar with the remaining ingredients.
Using the lowest setting on your equipment, run the blades once or twice for a few seconds.
If the mixture still has large chunks, repeat the previous step a couple of times.
Stop when the mixture resembles wet sand and transfer to a small dabba.
Refrigerate for up to two weeks and eat with roti-sabzi or dal-chawal.