PEANUT & CHILLY GARLIC CHUTNEY / SHENGDANA CHUTNEY( Maharashtrian Style )

PEANUT & CHILLY GARLIC CHUTNEY / SHENGDANA CHUTNEY( Maharashtrian Style )

Rate this recipe

Whenever I used to enjoy Vada Pav in my college days they used to give a dry peanut chilly garlic dry chutney along with it which used to take the humble vada pav to another level, always wondered how it is made! One fine day, I tried to replicate this killer chutney at home and viola I nailed it… actually, it tasted better than the vada pav stall chutney as I had added ingredients according to my taste buds… from then onwards this chutney is a must to have at my  dining table.I make this chutney weekly and store it in my refrigerator to be enjoyed whenever I need it to spike up my boring meals.

This Peanut & Chilly Garlic Dry chutney stays good in the refrigerator for more than a week but I have always made small batches of it to last me for a week. This chutney instantly elevates any simple meal to an another level and I can use this versatile chutney anywhere and everywhere like, I sprinkled in my daily boring veg sandwiches, sometimes simply sprinkled over hot buttered toasts, pavs or buns mmmmmm… they simply get a bang on makeover with this chutney added to them, I even love this chutney with my dosas and idlis, or simply sprinkled over raw salad, and when I want a quick fix to my hunger pangs I simply roll this chutney inside my rotis, parathas or puris, I even add this sometimes to simple veg raitas, it pretty much spice up all the dishes. Once you try this chutney I am sure you will also come up with innovative ideas to use it your way, its my favorite chutney and I bet you it will be yours too when you give it a try.

If you try this recipe of Peanut & Chilly Garlic chutney do give me a feedback if possible would be happy to hear from you all.

FullSizeRender_4RECIPE FOR PEANUT & CHILLY GARLIC CHUTNEY
Ingredients for Peanut & Chilly Garlic Chutney ( Dry):

  • ½ cup – Raw Peanuts shelled
  • 8 to10 – Garlic pods chopped finely
  • 1 tsp – Red chilly powder or as per your tolerance
  • 1 tsp – Cumin powder
  • 1 tbsp –  Amchoor powder (Dry mango powder)
  • Salt to taste.

FullSizeRender_9Method to make the chutney:

  1. Dry roast the peanuts on a griddle or a flat pan on medium heat, stirring frequently till light brown spots appear on its skin, at this point if you rub the peanut in your palms the skin will fall of easily.
  2. Take out the peanuts on a plate and let them come to room temperature.
  3. Once they are cooled run them between your palms or with your fingers so that the thin skin separates from the peanuts, then blow on the plate gently so that all the loose skins fly off leaving the peeled peanuts behind. (Blow the skins in a proper place like on a newspaper or near a sink so that collecting the mess afterwards is easy.)
  4. At this point the peanuts would be halved.
  5. Take the roasted and cooled peanut in a dry mixer grinder jar, to it add the chopped garlic, red chilly powder, cumin powder, amchoor powder ( dry mango powder) and salt to taste, close the lid.
  6. Give few short pulses then open the jar and stir all the ingredients with a spoon, close the lid again and then whizz the chutney in short bursts, until it becomes a coarse powder (remember we don’t want a paste consistency the mixture should be just a coarse powder, but the garlic and peanuts should be fully crushed for this stirring the mixture in between the pulses is necessary otherwise they start to clump up and it won’t grind properly)
  7. Check the seasonings when done and your easy-peasy peanut & chilly garlic chutney is ready bursting with flavors to accompany any of your meals.

FullSizeRender_7NOTE:

  1. Some people add roasted dry whole chillies, coconut and curry leaves too but I like it this way so have omitted them if you like you can add them too.
  2. This is the same chutney I use for my vada pavs also.
  3. This chutney once made can be stored in an airtight container in the refrigerator for more than 15 days, I make small batches of this chutney to last me for a week.
  4. The level of chilly can be adjusted according to tolerance levels.
  5. Take special care while grinding this chutney, always grind with short blitz opening and stirring the chutney in between to separate the clumps forming , make sure that the chutney gets evenly ground to a coarse texture as shown in the photos.

FullSizeRender

 

5.0 from 1 reviews
PEANUT & CHILLY GARLIC CHUTNEY( Maharashtrian Style )
 
Author:
Recipe type: Chutney, Pickles & Condiments
Cuisine: Indian
Ingredients
  • ½ cup – Raw Peanuts shelled
  • 8 to10 – Garlic pods chopped finely
  • 1 tsp – Red chili powder or as per your tolerance
  • 1 tsp – Cumin powder
  • 1 tbsp – Amchoor powder (Dry mango powder)
  • Salt to taste.
Instructions
  1. Dry roast the peanuts on a griddle or a flat pan on medium heat, stirring frequently till light brown spots appear on its skin, at this point if you rub the peanut in your palms the skin will fall of easily.
  2. Take out the peanuts on a plate and let them come to room temperature.
  3. Once they are cooled run them between your palms or with your fingers so that the thin skin separates from the peanuts, then blow on the plate gently so that all the loose skins fly off leaving the peeled peanuts behind. (Blow the skins in a proper place like on a newspaper or near a sink so that collecting the mess afterwards is easy.)
  4. At this point the peanuts would be halved.
  5. Take the roasted and cooled peanut in a dry mixer grinder jar, to it add the chopped garlic, red chilly powder, cumin powder, amchoor powder ( dry mango powder) and salt to taste, close the lid.
  6. Give few short pulses then open the jar and stir all the ingredients with a spoon, close the lid again and then whizz the chutney in short bursts, until it becomes a coarse powder (remember we don’t want a paste consistency the mixture should be just a coarse powder, but the garlic and peanuts should be fully crushed for this stirring the mixture in between the pulses is necessary otherwise they start to clump up and it won’t grind properly)
  7. Check the seasonings when done and your easy-peasy peanut & chilly garlic chutney is ready bursting with flavors to accompany any of your meals.
Notes
1. Some people add roasted dry whole chillies, coconut and curry leaves too but I like it this way so have omitted them if you like you can add them too.
2. This is the same chutney I use for my vada pavs also.
3. This chutney once made can be stored in an airtight container in the refrigerator for more than 15 days, I make small batches of this chutney to last me for a week.
4. The level of chilly can be adjusted according to tolerance levels.
5. Take special care while grinding this chutney, always grind with short blitz opening and stirring the chutney in between to separate the clumps forming , make sure that the chutney gets evenly ground to a coarse texture as shown in the photos.
(Visited 4,472 times, 1 visits today)

2 Comments

  1. Wow I tried this a couple of months back and really enjoyed it. Your recipe sounds amazing with great combination of flavours. Not only with sandwiches, I could eat this whole load in a sit. Brilliant share.

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: