Shengdana Chutney
A classic Maharashtrian dry chutney made from roasted peanuts, garlic, and red chilies. This nutty, spicy, and savory powder is a perfect accompaniment to vada pav, thalipeeth, or simply enjoyed with roti and ghee.
For 4 servings
5 steps. 10 minutes total.
- 1
Heat a heavy-bottomed pan or kadai over medium-low heat
- a.Add the raw peanuts and dry roast them, stirring continuously for 8-10 minutes. The peanuts are done when they become aromatic, the skins start to blister and develop dark spots, and they make a popping sound.
- 2
Once roasted, immediately transfer the peanuts to a wide plate or tray
- a.Spread them in a single layer and let them cool down completely. This step is crucial and takes about 15-20 minutes; grinding warm peanuts will result in an oily paste instead of a dry powder.
- 3
Step 3
- a.After the peanuts have cooled, transfer them to a grinder jar or a food processor. Add the peeled garlic cloves, red chili powder, cumin seeds, and salt.
- 4
Step 4
- a.Secure the lid and grind the mixture by pulsing in short bursts of 2-3 seconds each. Do not grind continuously. After every 2-3 pulses, stop, open the lid, and scrape down the sides. Continue this process until you achieve a coarse, crumbly powder.
- 5
Transfer the finished Shengdana Chutney to a clean, dry, and airtight container
- a.Allow the flavors to meld for at least an hour before serving. It can be stored at room temperature for up to a month.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a perfect dry chutney is pulsing, not continuous grinding. Over-grinding releases oils from the peanuts, turning it into a paste.
- 2For a cleaner look and slightly different texture, you can rub the cooled, roasted peanuts between your palms to remove most of the skins before grinding.
- 3Use a heavy-bottomed pan for roasting to ensure the peanuts cook evenly without burning.
- 4For a milder chutney with a vibrant red color, use Kashmiri red chili powder.
- 5Ensure your grinder jar is completely dry before adding the ingredients to prevent the chutney from clumping.
- 6Serve this chutney with vada pav, bhakri, thalipeeth, or simply mix it with hot rice and a dollop of ghee for a quick, comforting meal.
Adapt it for your goals.
With Coconut
Add 2-3 tablespoons of dry desiccated coconut (kopra) to the pan in the last minute of roasting the peanuts. Grind it along with the other ingredients for a richer flavor.
With Sesame SeedsWith Sesame Seeds
Add 2 tablespoons of white sesame seeds (til) along with the peanuts and roast them together. This adds a distinct nutty flavor and extra calcium.
Sweet and SpicySweet and Spicy
Add 1 teaspoon of powdered jaggery or sugar during the grinding process to balance the heat and add a subtle sweetness.
No Garlic VersionNo Garlic Version
For a Jain or no-garlic version, simply omit the garlic. You can add a pinch of asafoetida (hing) for a different flavor profile.
Why this is on our healthy list.
Rich in Healthy Fats
Peanuts are an excellent source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Good Source of Plant-Based Protein
This chutney provides a significant amount of protein from peanuts, making it a great addition to vegetarian and vegan diets to support muscle health and promote satiety.
Contains Beneficial Compounds
Garlic contains allicin, known for its immune-boosting and anti-inflammatory properties, while cumin aids in digestion and is a good source of iron.
Frequently asked questions
A serving of 1/4 cup (approximately 43g) contains around 240-260 calories, primarily from the healthy fats and protein in the peanuts.