I am an amateur when it comes to Maharashtrian cuisine. I have visited the state and have friends from there so have had the authentic food a lot many times. But the way simple dishes there use complex ingredients, it scares me off. So I am trying my hands on to the easier options first so I could gradually move towards the curries and condiments.
This peanut chutney is a very common yet important part of a Maharashtrian platter. Traditionally, its eaten with puran poli or jowar bhakri. It’s a dry condiment or chutney but has a coarsely moist texture due to the oil that comes out from peanuts while grinding.
Peanuts (Shengdana/ moong phalli) are a highly nutritious nut. Its called a poor man’s almond in local language. Simply because it imparts the benefits as good as almonds but is way cheaper in price.
Health benefits of peanuts
Not only do peanuts contain oleic acid, the healthful fat found in olive oil, but new research shows they are also as rich in antioxidants as many fruits.
They help in preventing Gallstones, providing over 30 essential nutrients and phytonutrients, boosts memory power, lowers risk of heart disease and helps lower cholesterol levels.
They also are naturally free of trans-fats and sodium, and contain about 25% protein. All the more reasons to have them in your everyday diet.
The recipe for shengdana chutney is a very basic one. Just mix all the ingredients together, grind them and you are done. That is, if you have some roasted peanuts kept aside. I always keep a small box full of roasted peanuts handy to have them as snack or simply to add in upma, pohe etc.
I have added some sesame seeds as well into it, which is a very family specific addition. Not everyone likes it so you might want to try it without sesame initially.
What you need?
- 1 cup raw peanuts
- 2 tsp sesame seeds
- 3-4 dried red chilies
- 3-4 garlic cloves
- Salt to taste, about 1 tsp
- 1 tbsp mustard oil
- 5-8 curry leaves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- fresh coriander leaves for garnish
How to make?
Dry roast Peanuts and skin them. Dry roast sesame seeds in the same pan till they are light brown at a very low flame. Keep them aside
Heat oil in a pan and tip cumin seeds, coriander seeds, curry leaves and dried red chillies into it, fry for just 10-15 seconds. Turn off and allow to cool a bit.
When slightly cooler, mix this tempering with the peanuts and sesame seeds and give it all a grind together with salt and garlic till it reaches your desired texture. add some chopped coriander leaves and mix.
Store this chutney in an air tight container in Fridge for over 10 days and up to 3 days at room temperature.
If you don’t want to add any oil to the chutney, dry roast all ingredients including cumin seeds, coriander seeds, red chilies. And then grind as usual
Some people might not like the pungent smell of raw garlic so you may fry it in the oil before adding.
Groundnut oil may also be used instead of mustard oil for even more peanut-ty flavour.
You may also like this No oil peanut chutney from the state of Bihar