Shengdanyachi Chutney

Shengdanyachi Chutney is a dry flavorful chutney from a Maharashtrian kitchen , where peanuts are the star ingredient. The Chutney has a good shelf life.

Sheng is the maharashtrian name for peanuts and this chutney is a must in every Maharashtrian house . Each and every ingredient in this chutney has a special place in the chutney , peanuts definitely are the star ingredient . What needs special attention while making the chutney is that one should pulse the mixture in short bursts , so that the nuts do not release their oil . Make sure the mix is slightly grainy and not a powder .

I got this recipe from our blogger friend Pradnya and trust me the recipe is a total hit . The garlic lends out a amazing aroma and flavour to the chutney . I had served this chutney with the Maharashtrian spread for the theme Flatbreads and More , where I made 26 Indian Flatbreads .

When it comes to travel Food , I always like to carry some pickles and chutneys . They make a great accompaniment and since it is moderately spiced the kids too enjoy it.The Shengdanyachi Chutney is a wonderful chutney to be carried while travelling by train or by road . You could sprinkle the chutney over bread or some Paratha , you could serve it with Dhapate , like I have done . The chutney is super delicious and flavourful !

Shengdanyachi Chutney

Shengdanyachi Chutney

Ingredients

1 cup raw peanuts
4-5 whole red chillies
4-5 cloves garlic
1 tsp cumin seeds
1/2 tsp Devi mirch
1/4 tsp turmeric powder
1 tsp salt

Method

Roast the peanuts on medium heat using a pan . Alternatively you can roast them in an oven too .
Allow them to cool .
Once cool , rub between your palms so that we can get rid of the skin .
Blow off the skin .
Using a mixer put the peanuts ,garlic pods, jeera and red chillies, and pulse a few times until they turn to a rough mixture .
Add the salt, deggi mirch and turmeric and grind further until it forms a grainy powder and everything is combined.
Make sure to pulse in bursts , else the mixture might release oil .
Store in a airtight container .
The shelf life of this dry chutney is about 2-3 weeks .
This chutney can be enjoyed as an accompaniment with any meal or with the Maharashtrian flatbread Dhapate.

 

Shengdanyachi Chutney

This is my Day 1 post for Kids Delight Travel Theme.

Here are some more Travel Foods that you can carry-

Methi na Thepla

Besani Koki

Maharashtrian Poori

Singdana Ladoo

Print Recipe
Shengdanyachi Chutney
Shengdanyachi Chutney is a dry flavorful chutney from a Maharashtrian kitchen , where peanuts are the star ingredient. The Chutney has a good shelf life
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 00 Minutes
Servings
Ingredients
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 00 Minutes
Servings
Ingredients
Instructions
  1. Roast the peanuts on medium heat using a pan . Alternatively you can roast them in an oven too .
  2. Allow them to cool .
  3. Once cool , rub between your palms so that we can get rid of the skin .
  4. Blow off the skin .
  5. Using a mixer put the peanuts ,garlic pods, jeera and red chillies, and pulse a few times until they turn to a rough mixture .
  6. Add the salt, deggi mirch and turmeric and grind further until it forms a grainy powder and everything is combined.
  7. Make sure to pulse in bursts , else the mixture might release oil .
  8. Store in a airtight container .
  9. The shelf life of this dry chutney is about 2-3 weeks .
  10. This chutney can be enjoyed as an accompaniment with any meal or with the Maharashtrian flatbread Dhapate.
Recipe Notes

Shengdanyachi Chutney

Check out what my BM buddies are doing here.
Sending this to Srivalli's Kid's Delight event, guest hosted by Renu themed on Travel Food for Kids.

bmlogo

12 thoughts on “Shengdanyachi Chutney”

  1. Shengdana or peanut chutney is a staple in Maharastrian homes. It was pounded rather than ground and I remember the maid pounding the peanuts for the right mix of crumbly peanuts and oil. I didn’t know there was a version with garlic. Your version is perfect and would be great as travel food.

  2. I learned to make this chutney from my Maharashtrian neighbour when I was in Mumbai.We love this simple and rustic chutney peanuts along with red chillies and garlic with our dal chawal and aloo paranthas also.

  3. Though I would never dream of carrying such travel food, the thali looks super amazing and only you can come up with travel thaali idea. ;)) We make a similar condiment down south sans cumin seeds and I could imagine how good this peanut powder tastes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WP2Social Auto Publish Powered By : XYZScripts.com