shengdana chutney recipe | solapuri shenga chutney recipe

shengdana chutney recipe | solapuri shenga chutney recipe | solapuri shengdana chutney recipe

Shendana chutney is a must-have condiment in Maharashtrian kitchen. It adds such zing to the meal with it’s nutty flavour and comforting taste. Shengdana chutney is also known as shenga chutney. This recipe is for making Solapuri shenga chutney. Solapur is a place in Maharashtra, from where this recipe comes. Since this chutney lso has some garlic in it, it is also known as shengdana lasun chutney recipe.

For the uninitiated, shegdana chutney means maharashtrian recipe of peanut chutney or dry groundnut chutney. Shengdana chutney is one of the staples in all the Maharashtrian homes. But the method of preparation, ingredients and their ratios vary somewhat from one family to another depending on their native place in the state. That’s because every region has specific methods of cooking, their own spice blends, and ingredients.

how to prepare solapuri shenga chutney the authentic way?

groundnut chutney recipe

If you want to make a good shengdana chutney, make it the authentic way, and that’s by pounding the ingredients in the mortar and pestle. You could use a metal or stone mortar and pestle, whichever you have. I have prepared this solapuri shenga chutney recipe in the stone mortar and pestle.

If you grind it in the grinder or mixer, it won’t be close to this recipe. That’s because when you grind the ingredients in the grinder, they get cut. Buy of you pound them, they get crushed. This causes the groundnuts to release their oil and the chilies and garlic to release their flavours. Besides, it helps the chutney get its texture, which is slightly clumpy from the oil released by the groundnuts.

Check out more of the Maharahstrian condiments recipes – Mirchi cha thecha recipe and ambat-god thecha recipe. These are relishes with green chilies as their main ingredient.

Now let’s see how to prepare solapuri shengdana chutney recipe.

how to make solapuri shengdana chutney recipe

shengdana chutney recipe | solapuri shenga chutney recipe
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 1 cup
Ingredients
  • Groundnuts - 1 cup
  • Whole byadgi red chili - 8, broken into small pieces
  • Cumin seeds - 1 tsp
  • Garlic - 1 tbsp
  • Salt - to taste
Instructions
  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!

shengdana chutney recipe with step by step pictures below


Step 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.

making shengdana chutney recipe


Step 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.

making shengdana chutney recipe


Step 3

Transfer the groundnuts to a plate and allow them to cool down.

making shengdana chutney recipe


Step 4

Peel the groundnuts.

making shengdana chutney recipe


Step 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.

making shengdana chutney recipe


Step 6

Let the chilies cool down.

making shengdana chutney recipe


Step 7

Roast the cumin seeds tossing them around with a spoon. It should turn light brown and give out a nutty aroma.

making shengdana chutney recipe


Step 8

Take the roasted cumin seeds out in a plate and let it cool.

making shengdana chutney recipe


Step 9

Transfer the roasted cumin seeds to a stone or metal mortar and pestle.

making shengdana chutney recipe


Step 10

Add in the byadgi red chilies too.

making shengdana chutney recipe


Step 11

Pound the spices until the chilies look like chili flakes.

making shengdana chutney recipe


Step 12

Add in the garlic.

making shengdana chutney recipe


Step 13

Pound the garlic really well.

making shengdana chutney recipe


Step 14

Next, add in the roasted groundnuts and continue to pound them.

making shengdana chutney recipe


Step 15

While you are halfway pounding the chutney, add the salt.

making shengdana chutney recipe


Step 16

Pound the chutney until the groundnuts release their oil and the chutney turns clumpy yet slightly coarse. Solapuri shenga chutney recipe is ready.

making shengdana chutney recipe


Step 17

Store it in an air-tight jar and consume within 2 days. Serve the maharashtrian peanut chutney with bhakri or chapathi or an accompaniment to your meals. Enjoy!

shenga chutney recipe

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