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A classic Maharashtrian dry chutney made from roasted peanuts, garlic, and red chilies. This nutty, spicy, and savory powder is a perfect accompaniment to vada pav, thalipeeth, or simply enjoyed with roti and ghee.
Heat a heavy-bottomed pan or kadai over medium-low heat. Add the raw peanuts and dry roast them, stirring continuously for 8-10 minutes. The peanuts are done when they become aromatic, the skins start to blister and develop dark spots, and they make a popping sound.
Once roasted, immediately transfer the peanuts to a wide plate or tray. Spread them in a single layer and let them cool down completely. This step is crucial and takes about 15-20 minutes; grinding warm peanuts will result in an oily paste instead of a dry powder.
After the peanuts have cooled, transfer them to a grinder jar or a food processor. Add the peeled garlic cloves, red chili powder, cumin seeds, and salt.
Secure the lid and grind the mixture by pulsing in short bursts of 2-3 seconds each. Do not grind continuously. After every 2-3 pulses, stop, open the lid, and scrape down the sides. Continue this process until you achieve a coarse, crumbly powder.
Transfer the finished Shengdana Chutney to a clean, dry, and airtight container. Allow the flavors to meld for at least an hour before serving. It can be stored at room temperature for up to a month.
A classic Maharashtrian dry chutney made from roasted peanuts, garlic, and red chilies. This nutty, spicy, and savory powder is a perfect accompaniment to vada pav, thalipeeth, or simply enjoyed with roti and ghee.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 216.46 calories per serving with 9.72g of protein, it's a beginner-friendly recipe perfect for side or condiment.
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Add 2-3 tablespoons of dry desiccated coconut (kopra) to the pan in the last minute of roasting the peanuts. Grind it along with the other ingredients for a richer flavor.
Add 2 tablespoons of white sesame seeds (til) along with the peanuts and roast them together. This adds a distinct nutty flavor and extra calcium.
Add 1 teaspoon of powdered jaggery or sugar during the grinding process to balance the heat and add a subtle sweetness.
For a Jain or no-garlic version, simply omit the garlic. You can add a pinch of asafoetida (hing) for a different flavor profile.
Peanuts are an excellent source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
This chutney provides a significant amount of protein from peanuts, making it a great addition to vegetarian and vegan diets to support muscle health and promote satiety.
Garlic contains allicin, known for its immune-boosting and anti-inflammatory properties, while cumin aids in digestion and is a good source of iron.
A serving of 1/4 cup (approximately 43g) contains around 240-260 calories, primarily from the healthy fats and protein in the peanuts.
Yes, in moderation. It's a good source of plant-based protein, heart-healthy monounsaturated fats, and fiber. However, it is calorie-dense, so it's best to be mindful of portion sizes.
This usually happens for two reasons: either the peanuts were still warm when you ground them, or you ground the mixture continuously instead of pulsing. Ensure the peanuts are completely cool and use short bursts to maintain a powdery texture.
When stored in a clean, dry, airtight container at room temperature, it stays fresh for up to a month. Always use a dry spoon to serve to prevent moisture from spoiling it.
Traditionally, it was made using a mortar and pestle (khalbatta), which gives an excellent coarse texture. If you don't have a grinder, a mortar and pestle is a great alternative, though it requires more effort.
This recipe goes great with these complete meals
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