By Deepali Verma
August 31, 2024
Celebrate Paryushan with a traditional touch by making Singh ni Chutney, a dry peanut chutney that’s packed with flavour and can be stored for months, making it a perfect addition to your meals.
2 cups peanuts (kacchi singh) 1 tbsp oil 3 tbsp dhana (coriander seeds) 2 tsp jeera (cumin seeds) 5-6 tbsp Kashmiri red mirchi powder ½ tsp hing Salt to taste ½ tsp sanchar (black salt)
Roast peanuts on medium flame until black spots appear, cool, and peel. Crush peanuts in a mixer until slightly grainy.
Roast dhana and jeera in oil until brown, then crush into powder.
Mix crushed peanuts, dhana-jeera powder, red mirchi powder, hing, salt, and sanchar thoroughly. Store in an airtight container for up to 6 months and enjoy.