Katdare Shengdana Chutney

Size:-100 gm

100 gm

200 gm

Katdare Shengdana Chutney

Katdare Shengdana Chutney is a rich, nutty, and delicately spiced peanut chutney made from roasted shengdana (peanuts). It pairs well with rice, idli, dosa, bhakri, chapati, and as a sandwich spread because of its crunchy texture and savory-sweet balance in each spoonful.

Key Features

• smooth-to-grainy texture and a real roasted-peanut flavor.
• It's easy to make and can be used as a side chutney, dip, or spread.
• Simple pantry ingredients are used to make this vegetarian (and vegan) dish.
• Good source of healthy fats (from peanuts) and plant-based protein.

Key Ingredients

• Shengdana (roasted peanuts) — 1 cup — 2–3 tablespoons (optional) — Grated coconut, either fresh or desiccated.
• One teaspoon of lemon juice or tamarind (for tang).
• 1–2 dry red chilies or green chilies (adjust to taste).
• One clove of garlic (optional)

Tips

• Before grinding, dry-roast raw peanuts until golden and faintly fragrant for a richer flavor.
• For a coarse chutney, grind for a short time; for a creamy spread, grind for a longer time with a little water.
• If you prefer a delicately sweet counterpoint to the tang and spice, add a pinch of sugar or a tiny piece of jaggery.
• To prevent graininess when using desiccated coconut, rehydrate it briefly or add a little more water.
• The aroma of the finished chutney is added by tempering (tadka), which is made by heating oil, crackling mustard seeds, adding curry leaves, and then pouring right away.

Shelf Life

• 5–7 days if refrigerated in an airtight container.
• Small portions can be frozen in ice cube trays and then moved to a freezer-safe bag for up to two months of storage.
• To prevent moisture contamination, always scoop chutney with a clean, dry spoon.

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