Shengdana chutney
AI-drafted · awaiting admin review
A dry chutney powder of roasted peanuts, garlic and red chilli that keeps for weeks.
Region: Maharashtra (especially Solapur and Marathwada)Occasion: Everyday side dish; packed for travelTime: 15 minServes: About 1 cupVegan
Ingredients
- 1 cup raw peanuts
- 6 cloves garlic
- 1–2 tsp red chilli powder
- ½ tsp cumin seeds
- Salt to taste
Method
- Dry-roast the peanuts on low heat until crunchy. Cool and rub off the skins.
- Briefly roast the garlic and cumin.
- Pound or pulse the peanuts with garlic, cumin, chilli powder and salt to a coarse powder. Do not grind too long or it will turn to paste.
- Store in an airtight jar. Serve with bhakri, chapati or a little oil or curd mixed in.
History
Peanuts are a major crop of Maharashtra's dry districts, and dry chutneys are an old way of keeping them.
Significance
Shengdana chutney is a staple of the lunchbox and of long journeys, and is made and sold by many small home businesses.