Shengdana chutney – a dry chutney powder made with peanuts, chillies and garlic.
Shengdana Chutney is a mildly spicy chutney which is commonly made in western and southern parts of India. This chutney pairs well with bhakri, khichdi, dal chawal, idlis and dosas. Just like idli podi, this can be mixed with hot rice and ghee, and you have a comforting meal ready in no time. . This chutney can also be mixed with curds and served as an accompaniment with your meals.
Dry chutney powders like Shengdana Chutney, Sesame seeds chutney, Flax seeds chutney make for a good accompaniment with simple meals like khichdi, dal chawal and curd rice. Shengdana chutney is fairly simple to make. Here goes the recipe for Shengdana chutney:
1 cup raw peanuts (shengdana / mungfali)
1 tbsp oil (tel)
1 tsp cumin seeds (jeera)
7 to 8 cloves of garlic (lehsun)
5 to 6 dry red chillies- a mix of Kashmiri and Guntur chillies (sookhi laal mirch)
a marble sized ball of tamarind (imli)
½ tsp turmeric powder (haldi)
salt as per taste (namak)
- Heat a pan.
- Add raw peanuts.
- Dry roast the peanuts on low flame, till they turn aromatic and change colour.
- Allow the peanuts to cool down.
- After they cool down, peel the peanuts and keep aside.
- Next heat oil in a pan.
- Add cumin seeds, chopped garlic, dry red chillies and tamarind.
- Saute for 3 to 4 minutes.
- Allow this to cool down.
- Transfer the roasted ingredients to a mixer jar.
- Add turmeric powder and blend to a coarse powder.
- Next, add the peeled peanuts and salt.
- Run the mixer on pulse mode in short bursts to make a coarse powder.
- Transfer shengdana chutney to an airtight container and refrigerate.
- This can be stored for 3 to 4 weeks.
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