Shengdana chutney or popularly called as khakhra chutney is made from roasted peanuts and garlic. Khakhra are lightly toasted thin flat breads (rotis) made from whole wheat flour. The right way to enjoy khakhra is to smear some clarified butter (ghee) on them and generously sprinkle the peanut garlic chutney on them. It also tastes nice with simple dal khichdi or chapatti.
Peanut garlic chutney is a dry preparation and be stored for a longer period of time. It is an ideal food item to be carried on long journeys.
Traditionally, this chutney is made with a red variety of peanuts which are high in oil content. In olden days chutney used to be pounded in mortar and pestle. Regular peanuts also yield equally good results.
Recipe for Khakhra Chutney
Ingredients for khakhra Chutney
- 1 cup peanuts (roasted)
- 10 cloves garlic
- 10 whole dry red chillies (broken in pieces)
- ½ tsp cumin seeds
- Salt to taste
How to make
Roasting the peanuts can be done in a skillet on medium heat or can be microwaved for 1+1+1+1+1 minutes, mixing after every minute.
Let it cool down to room temperature. Rub the peanuts between the palms to remove their skin.
Put peanuts in the grinder jar. Grind it for five seconds only as we don’t want it to be fine.
Add red chillies, garlic, cumin seeds and salt. Grind it to get a coarse texture.
Transfer the chutney to a container.
Enjoy it with khakhra, chapatti or khichdi.
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