maharastrian style peanut chutney

Maharashtrian style Shengdana chutney(green peanut chutney)

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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 ๐Ÿ™‚
You can just have this chutney with chapathi replacing it with any gravy or veggies. Worth a shot โ€“ 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.

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maharashtrian style Shengdana(peanut) chutney

Posted on Updated on


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 ๐Ÿ™‚
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.