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Shengdana Chutney or Dry Peanut Chutney is that zesty and mildly spicy accompaniment that forms an essential part of a Maharashtrian thali. Like its close cousin Lasun Khobra Chutney, this preparation is equally popular. In fact, it’s difficult to imagine a street food like Vada pav served without this chutney.
I have been ill the whole of last week and the Pune’s cold weather is adding to my existing woes. So as I have gradually recovered this week, my taste buds after having to bear the onslaught of insipid food that one usually consumes during illness, are now craving for spicy and zesty preparations. However, I am yet watchful and resisting the temptation of subjecting myself to feast of any sort. For such watchful moments, I stock chutneys in my pantry. Quite often, my pantry/refrigerator is stocked with different kind of chutneys. These chutneys are mildly spicy with just right amount of zest and can be accompanied with Chapati/Bhakri/Roti and can even be sprinkled on Chawal-dal combo.
By now, you must be well aware dear readers of my inclination towards relishes (Did you check our accompaniments section?). The Marathi language has a very apt phrase for accompaniments- ‘Tondi Lavne’ which means something that enhances the taste on tongue!
Maharashtrian Shengdana Chutney is a close cousin of Lasun Khobra Chutney. Both these chutneys serve as the perfect accompaniment for Mumbai Wada Pav and Kanda Bhaji.
Shengdana Chutney is Pranay’s personal favorite and he always grabs this chutney bottle from refrigerator to eat with Bhakri, khichdi, Kadhi Chawal. This chutney is a specialty of Marathwada kitchen! This cuisine is popular for its elaborate preparations from Maratha dynasty. This cuisine is famous for adding several accompaniments to the thali like fiery chutneys, papad, kurdya (dried sago savories), sandage (dried lentil crisps), pickles and many more!
Last week in BhimThadi Jatra, there were many stalls set up to sell just these accompaniments and I grabbed my share too!
Shengdana Chutney is a really simple preparation that requires just 5 ingredients to make. We can grind the chutney in a traditional way using mortar and pestle or expedite the process by grinding in an electric grinder-choice is yours (I opt for the former).
Make this simple yet delicious Maharashtrian Shengdana Chutney. Let us know how would you like to pair up this chutney with. Do you prefer Bhakri or Dal-Chawal Combo? Type in your answers in the comment section below.
- 1 Cup Peanuts
- ¼th Cup Garlic Cloves
- 1 tsp Cumin Seeds
- 2 tsp Red Chili Powder (Spicy)
- Salt to taste
- We start with dry roasting Peanuts. Roast Peanuts in batches (This is the only step for which we switch on the flame).
- Roast Peanuts until it becomes brown in color. After couple of mins, you may hear the sound of roasting from the pan. Stir continuously for even distribution of heat and prevent burning of peanuts. After 5-6 mins, peanuts become brown. Remove it from the pan. Roast remaining batches
- Allow the peanuts to cool down before we peel off the skin.
- Let's start with grinding the chutney.
- We will use mortar and pestle to grind chutney in an authentic way. Add Garlic, Cumin Seeds and half of Peanuts. Add red chili powder, salt and remaining peanuts.
- Now, for the second method of grinding-spice grinder. Add Peanuts, red chili powder, garlic, cumin seeds and salt and grind coarsely.
- You can relish it with Vada Pav, Bhakri made of Jowar, Bajra, Nachni. It can also be relished with steamed rice and dal. Store the chutney in an air tight container
Click to watch recipe video