peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder
by Tarla Dalal
Added to 22 cookbooks
This recipe has been viewed 148876 times
peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with 19 amazing images.
peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder is an accompaniment which is a part of Maharashtrian thali as a daily fare. Learn how to make Maharashtrian shengdana chutney.
To make peanut chutney powder, put the peanuts in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Transfer the peanuts on a big plate and cool slightly. Remove the skin of the peanuts by rubbing the peanuts between your hands to separate the skin and the peanuts. Combine the peanuts with all other remaining ingredients in a mixer and blend till coarse without using any water. Store in an air-tight container and refrigerate. Use as required.
A no-fuss recipe that is easy and straight-forward but bursting with flavour, the shenga chutney pudi is something that can be found in every Maharashtrian home like milgai podi is all time favourite in South Indian homes.
This delectable powder of roasted peanuts, garlic and spices adds josh to any meal with its crunchy mouth-feel and vibrant flavour. Groundnut chutney powder stays fresh in an airtight container in the fridge for 15 to 20 days so you can make a sizable batch and keep it, to enjoy with your daily meals.
Maharashtrian shengdana chutney make a traditional meal with chapati, bharli vangi and varan- bhaat. You can also try other chutney powders from across India, like the Dry Garlic Chutney and Chutney Podi.
Tips for peanut chutney powder. 1. Use a broad non-stick pan as roasting is uniform. 2. Dry roast the peanuts only on a medium flame. 3. Ensure the flame is not very high, else the peanuts will burn. 4. Once the peanuts have been roasted, they will turn dark in colour with little black spots. While roasting you will also realise that they sound more crisp. This is an indication that the peanuts have been perfectly roasted. 5. Remember to cool the peanuts well. This makes it easier to remove the shell. 6. To grind the chutney into coarse powder, add all ingredients and pulse for 5 seconds and pause. Pulse once or twice more similarly. If you blend it continuously, you might not get a coarse powder.
Enjoy peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with step by step photos.
Method- Put the peanuts in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Transfer the peanuts on a big plate and cool slightly.
- Remove the skin of the peanuts by rubbing the peanuts between your hands to separate the skin and the peanuts.
- Combine the peanuts with all other remaining ingredients in a mixer and blend till coarse without using any water.
- Store in an air-tight container and refrigerate. Use as required.
Dry Peanut Chutney Powder, Maharashtrian Shengdana Chutney Video by Tarla Dalal
Peanut Chutney Powder, Maharashtrian Shengdana Chutney recipe with step by step photos
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If you like peanut chutney powder, the also try other chutney recipes like
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Peanut chutney powder is made of 1 cup raw peanuts, 4 whole dry kashmiri red chillies, 2 tbsp chopped garlic (lehsun), 2 tsp cumin seeds (jeera), 1 tsp chilli powder, 1/2 tsp turmeric powder (haldi) and salt to taste.
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Use a broad non-stick pan as roasting is uniform.
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Dry roast the peanuts only on a medium flame.
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Ensure the flame is not very high, else the peanuts will burn.
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Once the peanuts have been roasted, they will turn dark in colour with little black spots. While roasting you will also realise that they sound more crisp. This is an indication that the peanuts have been perfectly roasted.
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Remember to cool the peanuts well. This makes it easier to remove the shell.
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To grind the chutney into coarse powder, add all ingredients and pulse for 5 seconds and pause. Pulse once or twice more similarly. If you blend it continuously, you might not get a coarse powder.
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While buying raw peanuts make sure that there is no evidence of moisture or insect damage.
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If it is possible to smell the peanuts, do so in order to ensure that they do not smell rancid or musty.
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Whole peanuts still in their shell are usually available in bags or in the bulk bins. If possible, pick up a peanut and shake it, looking for two signs of quality. First, it should feel heavy for its size. Secondly, it should not rattle since a rattling sound suggests that the peanut kernels have dried out.
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Additionally, the shells should be free from cracks, dark spots and insect damage.
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Kashmiri chillies are readily available in most grocery stores and supermarkets in whole and powdered form.
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Choose whole chillies with good red colour and uniform size.
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Avoid buying those that are reddish brown in colour.
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If buying from bulk bins, make sure the lot is not contaminated with sticks and stones and also ensure that the bins were kept covered to avoid dust.
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If buying pre-packaged, check the seal of the package and the date of packing to choose as new a lot as possible.
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Try to pick out sturdy crisp pods of garlic which do not appear wilted.
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Further the garlic pods should not be soft on touch.
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You should also check for mould and mildew on the garlic.
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The garlic pods should not have any black, yellow or green spots. That is an indication of spoilage.
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To roast peanuts for peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder, put 1 cup raw peanuts in a broad non-stick pan.
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Roast them on a medium flame for 7 to 8 minutes, while stirring occasionally. Ensure the flame is not very high, else the peanuts will burn.
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This is the peanuts after roasting. Once the peanuts have been roasted, they will turn dark in colour with little black spots. While roasting you will also realise that they sound more crisp now.
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Transfer the peanuts on a big plate and cool slightly. Use a big flat plate for cooling.
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Remove the skin of the peanuts by rubbing the peanuts between your hands to separate the skin and the peanuts.
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These are roasted and shelled peanuts ready.
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For the peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder, add 1 cup roasted peanuts in a mixer jar.
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Add 4 whole dry kashmiri red chillies.
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Add 2 tbsp chopped garlic (lehsun).
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Add 2 tsp cumin seeds (jeera).
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Add 1 tsp chilli powder.
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Add 1/2 tsp turmeric powder (haldi).
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Add salt to taste.
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Close the lid of the mixer and blend till coarse without using any water.
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This is the peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder after blending.
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Use peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder as required. Store in an air-tight container and refrigerate. It stays fresh in an airtight container in the fridge for 15 to 20 days.
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Nutrient values (Abbrv) per tbsp
| Energy | 43 cal |
| Protein | 1.9 g |
| Carbohydrates | 1.2 g |
| Fiber | 0.6 g |
| Fat | 3.7 g |
| Cholesterol | 0 mg |
| Sodium | 1.4 mg |
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