Shengdane ki Chutney (Peanut Chutney)

Shengdana, as it is called in Maharashtra, is nothing but another name for groundnuts or peanuts. Groundnuts form a staple ingredient in Marashtrian food and is added to almost every dish. Shengdane ki chutney is a great accompaniment for a traditional Indian meal. It can also be served as “lagawan’, i.e., it can be served with roti/paratha or rice when nothing else is available.


250 gms groundnuts

Salt to taste

Red chilli powder to taste

2-3 tblsp oil

Roast the groundnuts in a pan till they are deep brown in color. Spread them in a plate and let them cool. Now remove the covering of the groundnuts. For this, grab a handful of groundnuts and rub them between your palms so that the flaky covering comes off. Separate the peeled off groundnuts. Grind them in a mixer but try to retain a granular quality to them. Add salt, red chilli powder and oil and the chutney is ready to serve. The salt and red chilli powder is generally kept strong but the flavor can be varied according to individual choice. The shengdane ki chutney keeps for many days.


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