Shengdanyachi Chutney

1. 1

   Roast the peanuts. Heat a heavy-bottomed pan over low-medium heat. Add the raw peanuts and dry roast, stirring frequently, for 7-8 minutes. Roast until they are fragrant, have light brown spots, and the skins begin to crack. Transfer the peanuts to a plate and let them cool down completely.

2. 2

   Peel the peanuts. Once the peanuts are cool, take a handful at a time and rub them between your palms. The skins will come off easily. Separate the peanuts from the skins and discard the skins.

3. 3

   Roast the garlic and cumin. In the same pan, add the garlic cloves and cumin seeds. Roast for 1-2 minutes on low heat until the garlic gets light brown spots and the cumin is fragrant. This removes the raw smell.

4. 4

   Grind the chutney. Add the peeled peanuts, roasted garlic and cumin, Kashmiri red chili powder, and salt to a grinder jar or food processor. Pulse in short bursts of 2-3 seconds at a time. Do not grind continuously, as the peanuts will release oil and turn into a paste. Continue pulsing until you get a coarse, crumbly powder.

5. 5

   Cool and store. Transfer the chutney to a plate and let it cool to room temperature. Store in a clean, dry, airtight container. It stays fresh for up to a month.

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