chutneys
Maharashtrian style Shengdana chutney(green peanut chutney)
Shengdana green (hiravi) chutney is another innovative versatile chutney from my mom’s kitchen.She used to normally prepare this chutney when she was in hurry , no time to chop vegetables or out of vegetables and need to prepare something delicious with dal-rice(varan -bhat)
We normally prepare wet chutneys with fresh grated coconut as the base with different ingredients. But in this recipe she used peanut as a base ingredient
mixed with green chillies ,cook along with onions. This is so yumm chutney that I can bet you will tempt to prepare it again and again 🙂
You can just have this chutney with chapathi replacing it with any gravy or veggies. Worth a shot – here goes the recipe.
Preparation time : 15 mins
Cooking time – 10 mins
Yields : 250 gm
Ingredients
250 gm Peanuts
2- 3 green chillies
1 tsp jeera
1 tsp turmeric powder
1 tbsp garlic
1 tsp salt
1 medium size finely chopped onions
few sprigs of coriander
oil for cooking
Directions || How to prepare Shengdana chutney(green peanut chutney)
Using a tawa or skillet, roast the peanuts on medium heat until peanuts get dark brown spots on them.
Take these off the heat and allow them to cool on a tray.
Once cool, remove as much of the skin as you can by rubbing the peanuts between your hands to loosen the skin so you can dust or blow them off.
Now in a blender , add peanuts , garlic , jeera , green chillies ,salt and water.
Blend it to a coarse powder.
Heat oil in a pan , add onions and saute till it turns golden brown.
Add grounded paste to the onions,salt and saute till well.
Cook it well on a medium flame for about 4-5 minutes.
Add coriander to the chutney and turn off the flame.
Serve it hot with either chapati or even dal-rice.
Can be store in a refrigerator for 2-3 days.
maharashtrian style Shengdana(peanut) chutney
Peanut chutney also know as a Shengdana chi chutney in Maharahtrian cuisine is a simple, flavorful dry chutney powder.
This chutney is so versatile that it can be used with anything and anytime.Serves as best side with dal rice or in
marathi varan bhat , with chapati’s or even dosa or simply sprinkle it on a bread which serves as a quick snacks.
This is all time favorite at my home and you will always find it in my kitchen.It can be refrigerated for 3-4 weeks.
So add this extra spice side dish in your meal today, try it and let me know your experience.
Preparation time : 10 mins
Cooking time : None
Serves : 250 gm
Ingredients
250 gm cup of raw, shelled peanuts
4-5 whole dry red chillies
7-8 pods of garlic|
1 tsp salt
Direction || How to prepare Shengdana (Peanut Chutney)
Using a tawa or skillet, roast the peanuts on medium heat until peanuts get dark brown spots on them.
Take these off the heat and allow them to cool on a tray.
Once cool, remove as much of the skin as you can by rubbing the peanuts between your hands to loosen the skin so you can dust or blow them off.
Now in a blender , add peanuts , garlic , red chillies and salt.
Blend it to a coarse powder ( make sure its not too coarse and not too fine powder 🙂
Store in a clean jar in the fridge. Will last 3-4 weeks.
Enjoy it as a side dish with chapati or rice-dal or dosa.
Home made Chilli Garlic paste
Home made chilli garlic paste is prepared with only 2 ingredients i.e. red kashmiri chillies and garlic along with salt. I always keep this sauce handy at home because you need this sauce for many recipes like Chinese dishes, chicken 65 and many more.You can store this sauce in a freezer for a week  or 2.
Preparation Time : 15 mins
Cooking time : None
Prepares : 1 cup
Ingredients:
10 Dry Red kashmiri Chilli
6-7 Garlic cloves peeled
1 tbsp salt
Direction || How to prepare home made chilli garlic paste
Soak red chillies for 3-4 hours in a bowl.
After 4 hours of soaking ,drain the water from it.
Keep the drained water aside.
Put the garlic and chillies in a blender and blend it to puree using the same drained water.
Blend it to a smooth or coarse mixture , add salt to it and blend it again.
Remove it out in a container and refrigerate it.
Use as and when required.
Coconut chutney
When it comes to south Indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south Indian restaurant style coconut chutney.
Ingredients
1/2 cup fresh grated coconut
1 tbsp dry roasted chana dal(bengal gram)
1/2 tsp jeera(cumin)
2 green chillies
1/2 inch ginger
1 tsp salt
water as required.
For tadka/seasoning
1 tbsp oil
1/4 mustard seeds
1/4 cup urad dal
Pinch of hing
1 sprig curry leaves
1 broken red chilli
Direction || How to prepare Coconut chutney
Blend all the ingredients together with very little water to make a thick paste.
Add salt and blend again.
Heat a pan on a low flame , add oil , mustard seeds , curry leaves ,urad dal
and saute till dal turns golden brown. Make sure that dal should not turn black.
Add hing and salt and saute for 1 minute.
Pour chutney over it and let it cook on a low flame for 1-2 mins.
This chutney keeps good for two day when refrigerated.
Serve chill or room temperatute with idli or dosa,vada, sandwiches or even with plain rice along with sambhar.
Coriander garlic chutney
Green chutney also know as hari chutney is a rare combination of coriander and fresh garlic makes the Coriander Green Garlic Chutney flavourful, colourful and healthy!
This chutney can be used as a dip with various with pakoras, samosas, chaats, and many other Indian snacks.
Watch step by step how to prepare this yummy flavorful chutney.
Preparation Time: 5 mins
Cooking Time: 0 mins
Makes 1 bowl
Ingredients
1 cup coriander (dhania)
4 to 5 fresh garlic
1 tbsp lemon juice
1 tbsp sugar
salt to taste
Directions || How to prepare garlic coriander chutney
Combine all the ingredients along with ½ cup of water and blend in a mixer to a smooth paste.
Transfer it into a bowl and refrigerate for at least 1 hour.
Serve it with pakoras, samosas, chaats, and any other snacks.
KomalFiesta 