Wednesday, July 18, 2018

Solapuri Shenga Chutney

After a long time I am sharing a recipe here.

I love Solapuri Shenga Chutney. This turned out so good and so many asked for the recipe outside the blog so here you go friends. Do try and tell me how you like it.

Portions : 1 cup


1 cup peanuts/ Shengdane
2 tablespoons oil
1 teaspoon Kashmiri red chili powder
5-6 cloves of garlic
1/2 teaspoon salt
1 teaspoon cumin seeds


Fry the peanuts in 2 tablespoons oil.

Dry roast cumin till brown and aromatic.

Peel the garlic.


In the chutney grinder jar add roasted cumin seeds, give it a whiz to powder in to fine dust. Then add the golden fried peanuts along with the oil, Kashmiri red chili powder, garlic, salt and grind to coarse consistency. Mix well. It should feel chunky to the hand and slightly oily and not dry like dust. If its too dry add oil a teaspoon at a time to get the consistency seen in the pic. 

Plating and Serving 

Serve as a condiment either in a jar or on a condiments platter. I put it in a tray along with oiled and microwaved papads to go with a khichadi and kadhi meal.

How was the taste?

Not very spicy but very satisfying as a taste changer or as in Marathi they say 'TonDi lavNa'.


A chutney in stock is always a game changer! You can sprinkle some on a buttered toast or a steaming hot upma. Mix with dahi to make a pachadi, add some cucumber and some more dahi and dress up that boring salad or have it as a dip with fritters.

You can also sprinkle this chutney on your simple vegetable stir fries or stuff brinjal and lady's fingers with it. There are so many possibilities. It truely brings out your creativity.

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