MyMusingsSangSpeak-Pet Puja - Groundnut/Shengdana/Moongphali Chutney

Groundnut/Shengdana/Moongphali Chutney

Shengdana(Groundnut, Moongphali) Chutney is the ultimate accompaniment and you are sure to find it in nearly all Maharashtrian kitchens. It goes well with all menus. All the wada-paav lovers must be surely familiar with this chutney. It is most easy to make shengdana chutney and can be used in many ways too. It is a dry chutney that can be stored well for about 2-3 weeks. My mother always took the pains to make shengdana chutney with her hands by pounding it in her favourite heavy duty iron pounder. This way the chutney gets unique texture and taste.The slow rhythmic pounding extracts oil from the groundnuts and the chutney  becomes more flavourful. 

Ingredients

Groundnuts – 1 cup

Garlic – 10-12 cloves

Salt - 1/4^th teaspoon

Red Chilly Powder – 1/4^th teaspoon

Cumin Powder – A Pinch

Method

Roast groundnuts lightly and once they cool down, remove the peels. Mix all the ingredients together and grind in the chutney jar of the mixer. The chutney needs to be of coarse texture. Store the chutney in an air tight jar, preferably stainless steel.

Note

You may add more chilly powder if you like more spice. The chutney can be used along with white butter or pure ghee with chapati or bread. If you want the chutney to be more crunchy, then you can roast it lightly on low flame.

Variations - You can make variety of dips from the shengdana chutney. Add little curds and a dash of sugar and a tasty dip is ready. You can make a salad(koshimbir) of tomato with curd and shengdana chutney.