Shengdana chutney aka peanut chutney– a classic Maharashtrian style chutney is spicy, piquant and nutty accompaniment to your every day menu. Make this no fuss and easy chutney that I am sure will tantalize your taste buds for sure.
What is Shengdana Chutney?
Shengdana is Peanut in Marathi. Made from roasted peanuts primarily, and a handful of ingredients and it definitely elevates your food to the next level. The recipe differs from every household as each home has their own version to make this chutney. The below mentioned recipe is how we make it at home. Perfect accompaniment to your Bhakari, rice and dal and the best friend to Vada Pav and Kanda Bhaji.
Chutneys- call it as a condiment, dip, relish, accompaniment have been an integral part of the Indian Cuisine. No meal can be ever complete without chutney. It is that well blended with our culture. No matter what your meal is, a dash of chutney can instantly elevate the taste and experience. You can read more about the history of chutneys in this well drafted and well informative article here.
Very similar to its sibling – Lasun -Khobra Chutney, this is also an quintessential part in a Marathi Household. As mentioned earlier every household has their own versions, the ingredients are more or less the same. Days when you don’t want any elaborate meals, this Shengdana Chutney is truly a life saver. Garma Garam Varam bhaat ,Tup ani chutney mhanje Sukh!!!( Piping Hot Rice and Dal with a dollop of ghee and chutney is pure Bliss!)
Chutney and Aaji
For me, chutney reminds me of pure love and nostalgia and smells summer for me. It reminds me of my summer holiday spent at my Aaji’s place where she would hand pound the chutney or use the pata varvanta (Basalt stone used for grinding) for making chutneys so that she could lure me in eating the vegetable cooked for the lunch/dinner.
Aaji never believed in using the mixer grinder, she believed that the pata varvanta truly enhances the taste of the food. And I will not lie, its true. With us being the city bred, my mom had given aaji a mixer grinder which was practically never used and kept away from the kitchen. And anyone who wanted to use it was termed as alshi or lazy by her.
Print Recipe
Shengdana Chutney
Course: Appetizers, Main course, Sides, vegetarianCuisine: MaharashtrianDifficulty: Easy4
servings5
minutes15
minutes20
minutesMake this traditional Maharashtrian Style peanut chutney
Ingredients
Raw Peanuts – 2 cups
Oil – 1 Tablespoon
Cumin seed- 3 tablespoon
Coriander Seeds- 2 tablespoon
Red Chilies – 2 -3
Asafoetida (Hing)- 1/4 teaspoon
Red Chili powder -4-5 tablespoon or as per taste
Salt – to taste
Black salt -1/2 teaspoon
Directions
- In a pan, on a medium flame, add 2 cups of peanuts and roast the peanuts until they are well roasted and you see black spots on them. Remove it on a plate and let it cool. Once the peanuts are cooled, rub them in between your palms to remove the skins. Grind them in a mixer grinder until coarse or grainy.
- In the same pan, heat oil, add cumin seeds, coriander seeds, red chillies and roast them until brown. Grind this in blender until fine powder.
- Now in a bowl/plate add the ground peanuts, the coriander seed-cumin seed red chillies mixture, red chilli powder, salt, hing, black alt and mix until well combined. Check the seasoning and adjust per taste.
- Store in an airtight container.
Notes
- You can add garlic cloves too if you want to add to the chutney.
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