Shengdana Chutney
Veg
Vegan
Dry-roasted peanuts coarsely ground with dried red chillies, garlic, and salt into a coarse, crumbly powder — no oil, no water. Sprinkled over rice, dotted onto bhakri, or mixed into yoghurt, shengdana chutney is the pantry condiment of Maharashtra, central India, and the Deccan plateau.
Cuisines
Malvani
Vidarbha
Saraswat
Kolhapuri
Rajasthani
North Karnataka
Maharashtrian
Nagpuri
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | raw peanuts |
| 2 tablespoons | dry coconut |
| 4 cloves | garlic |
| 2 teaspoons | red chili powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | sugar |
| — | salt to taste |
Instructions
- 1 Dry roast the peanuts in a pan over medium heat until they are golden brown and aromatic. Allow them to cool.
- 2 In the same pan, dry roast the dry coconut until it turns light brown. Set aside to cool.
- 3 Once the peanuts are cool, remove their skins by rubbing them between your palms.
- 4 In a blender, combine the roasted peanuts, roasted coconut, garlic cloves, red chili powder, cumin seeds, sugar, and salt.
- 5 Grind the mixture to a coarse powder. Ensure not to over-grind as the oil from peanuts may make the chutney pasty.
- 6 Transfer the chutney to a bowl and adjust salt if needed.
Tips
Store the chutney in an airtight container to keep it fresh for longer. It pairs well with bhakri or chapati.