West Indian

Shengdana Chutney (Dry Peanut-Garlic Chutney)

Name: Shengdana Chutney (Dry Peanut-Garlic Chutney)
Total time: 10 min
Yield: 4 servings
Cuisine: West Indian
Ingredients: 1 cup roasted peanuts; 6 garlic cloves; 2 tsp red chili powder; 1/2 tsp cumin seeds; 3/4 tsp salt

Sayali Patil @sayali_dombivli

Shengdana Chutney (Dry Peanut-Garlic Chutney) is West Indian home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

10 min Easy Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

1 cup roasted peanuts
6 garlic cloves
2 tsp red chili powder
1/2 tsp cumin seeds
3/4 tsp salt

How to cook it

Warm the roasted peanuts in a dry pan over low heat for 3 minutes, stirring often, only until they smell toasty; any further colour makes the whole jar bitter.
Tip them onto a plate and rub them between your palms while they are still warm so the papery skins slip off, then pick or blow the skins away.
Warm the cumin seeds in the same dry pan for 30 seconds over low heat until they smell sharp and nutty, then set them aside with the peanuts.
Let the peanuts cool completely to room temperature, about 5 minutes, because warm peanuts release their oil in the grinder and give you a paste instead of a powder.
Put the peanuts, peeled garlic cloves, cumin seeds, red chili powder and salt into a dry grinder jar and pulse in short bursts of about 2 seconds each.
Stop and scrape the jar down between bursts, and stop altogether the moment the powder looks coarse and sandy with small pieces of peanut still visible, since clumping on the sides means the oil has started to come out.
Cool it fully, store it in a dry jar at room temperature for up to two weeks, and serve a spoonful beside bhakri, chapati or poha with a few drops of oil stirred into it.

Watch how to cook Shengdana Chutney (Dry Peanut-Garlic Chutney)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Shengdana Chutney (Dry Peanut-Garlic Chutney), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Aamti (Goda-Masala Spiced Dal)
  
  40 min
The cooked vegetable
- Batata Bhaji (Dry Potato Bhaji)
  
  25 min
The protein alongside
- Aamti (Goda-Masala Spiced Dal)
  
  40 min
What it is eaten with
- Bajra Bhakri (Pearl Millet Flatbread)
  
  35 min
- Fodnicha Bhaat (Tempered Leftover Rice)
  
  15 min
Something cool and fresh
- Koshimbir (Cucumber-Peanut Curd Salad)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Shengdana Chutney (Dry Peanut-Garlic Chutney) carries peanuts. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Shengdana Chutney (Dry Peanut-Garlic Chutney)
Allergen	In this dish	Cook this instead
Peanuts	Yes	Chaas (Spiced Buttermilk)
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 240 kcal
Protein: 9 g
Carbs: 10 g
Fat: 18 g
Fiber: 3 g
Sugar: 2 g
Sodium: 440 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Shengdana Chutney (Dry Peanut-Garlic Chutney) takes about 10 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.