shengdana chutney recipe | solapuri shenga chutney recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
shengdana chutney recipe is a Maharashtrian style peanut chutney. it is very easy to make and can be had with any meal. also known as shenga chutney of solapur, you can prepare this recipe and serve it with bhakri or chapati.
  • Groundnuts - 1 cup
  • Whole byadgi red chili - 8, broken into small pieces
  • Cumin seeds - 1 tsp
  • Garlic - 1 tbsp
  • Salt - to taste
  1. To make the shengdana chutney recipe, start off by roasting the groundnuts. Heat an iron tawa and add groundnuts over it. You may roast the groundnuts in a kadhai or a pan too.
  2. Toss the groundnuts around constantly while roasting them on low heat, so that they get evenly roasted. Roast until they are fragrant and nutty.
  3. Transfer the groundnuts to a plate and allow them to cool down.
  4. Peel the groundnuts.
  5. Lightly roast the byadgi red chillies on the tawa on a very low flame. We just need them to lose the moisture and become brittle. We don't want the color of the chilies to change.
  6. Let the chilies cool down.
  7. Roast the cumin seeds tossing them around with a spoon. They should turn light brown and give out a nutty aroma.
  8. Take it out in a plate and let it cool.
  9. Transfer the roasted cumin seeds to a stone or metal mortar and pestle.
  10. Add in the byadgi red chilies too.
  11. Pound the spices until the chilies look like chili flakes.
  12. Add in the garlic and pound the garlic really well.
  13. Next, add in the roasted groundnuts and continue to pound them.
  14. While you are halfway pounding the chutney, add the salt.
  15. Pound the chutney until the groundnuts release their oil and the chutney turns clumpy yet slightly coarse. Solapuri shenga chutney recipe is ready. Store it in an air-tight jar and consume within 2 days.
  16. Serve the maharashtrian peanut chutney with bhakri or chapathi or an accompaniment to your meals. Enjoy!
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