Why did my chutney turn into a paste?

Over-grinding releases the natural oils from peanuts too quickly. Pulse in short bursts and stop as soon as you see a coarse crumbly texture.

How long does this chutney stay fresh?

Stored in an airtight container at room temperature, it stays fresh for up to 2 weeks. Avoid refrigeration as moisture can cause clumping.

Can I skip the tamarind paste?

Tamarind adds essential tang. Substitute with 1 teaspoon lemon juice or a pinch of dried mango powder (amchur) for a similar sour note.

Is this chutney gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your asafoetida brand does not contain wheat flour as a filler.

Home / Recipes / maharashtrian / Shengdanyachi Chutney

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Shengdanyachi Chutney

RATING

4.4/5(37)

TASTE SCORE

8/10

A robust, nutty chutney from Maharashtra made with roasted peanuts, garlic, and a hit of spice. This dry chutney has a rustic, crunchy texture and a bold, earthy flavor. Spoon it over rice, spread it on chapati, or serve it as a zesty side with dal, khichdi, or vada pav.

PREP

COOK

SERVES

2 TBSP

221 cal

SERVINGS

METHOD · 4 STEPS

roast · ~5 min
Dry roast the peanuts.
Heat a heavy-bottomed pan over medium-low heat and add the raw peanuts. Dry roast, stirring frequently, until the skins darken slightly and the peanuts smell nutty and aromatic. This takes 4-5 minutes. Transfer to a plate and let them cool completely.
TIPUse medium-low heat — peanuts can scorch fast on high heat. The skin should blister but not blacken.
mix · ~1 min
Grind the chutney base.
Once cooled, rub the peanuts gently between your palms to loosen the skins. Transfer to a mixer grinder jar along with garlic cloves, dried red chilies, cumin seeds, salt, and tamarind paste. Pulse first, then grind in short bursts until the mixture resembles coarse breadcrumbs. Don't let it turn into a paste — the texture should be dry and crumbly.
temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.
2.Add mustard seeds and let them pop and splutter completely.
3.Toss in curry leaves and a pinch of asafoetida. Fry for 10-15 seconds until fragrant, then remove from heat.
mix · ~5 min
Combine and rest.
Pour the hot tempering over the ground chutney and mix thoroughly with a spoon. Let the chutney sit for 5 minutes so the flavors meld together.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the cooled peanuts between your palms to remove skins easily without crushing the kernels.
2
Grind in short bursts to achieve a coarse, crumbly texture — a paste will ruin the rustic bite.
3
Let the tempering cool slightly before mixing to prevent the hot oil from steaming the chutney soggy.
4
Use fresh curry leaves for the most aromatic tempering; stale leaves add little flavor.
5
Store in an airtight jar at room temperature for up to 2 weeks — refrigeration can make it clumpy.
6
Add a pinch of sugar along with salt if you prefer a mild sweet-sour balance.

RECIPE VARIATIONS

Adapt it for your goals.

no oil

No-oil

Skip the tempering and simply stir in the dry spice powders (mustard seed powder, asafoetida, crushed curry leaves) directly into the ground chutney. Lower in fat, yet still flavorful.

extra spicy