Shengdaana Lehsun Chutney (Peanut Garlic Chutney)

Bowl of Steamed Rice Topped With Spicy Chutney on Wicker Mat
Audi Santoso / EyeEm/Getty Images
Ratings
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 1.5 Cups (6 Servings)
Nutritional Guidelines (per serving)
205 Calories
14g Fat
16g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 1.5 Cups (6 Servings)
Amount per serving
Calories 205
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 26%
Cholesterol 0mg 0%
Sodium 123mg 5%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 16%
Protein 7g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tangy, sweet or spiced, chutneys are versatile condiments that you can use to add flavor to a variety of foods, far beyond traditional Indian curry dishes. A favorite condiment in the western-Indian state of Maharashtra is called shengdaana lehsun, also known as a peanut garlic chutney. This particular chutney is often sprinkled on top of plain boiled rice together with ghee, an Indian butter that is drizzled over the rice. Some of shengdaana lehsun's primary ingredients, including coconut and peanuts, are found in abundance in Maharashtra.

Shengdaana Lehsun is just one of the many Indian chutneys that can add zest and fresh flavor to your dishes, depending on the kind of flavor you want to add. To make this peanut garlic chutney, you need only four other ingredients in addition to the coconut and peanuts that you may already have in your pantry: sesame seeds, garlic, chilies, and salt. Chutneys are a nice finishing touch to part of your Indian meal, such as an appetizer, and are also used as toppings for your main Indian dishes.

Ingredients

Steps to Make It

  1. First, roast the coconut over low heat until it begins to turn a golden color.

  2. Second, roast the sesame seeds the same way you roasted the coconut.

  3. Mix all of the ingredients, except the peanuts, and grind them in a food processor.

  4. When done, add the peanuts and make sure to mix well.

  5. Lastly, season the chutney with salt for taste.

Tips

  • You can prepare to eat this dish with vegetables or bread such as roti or paratha,
  • This type of chutney recipe is often paired with boiled Indian rice as a side dish. Let the rice sit in the sauce to soak up the flavor for 30 minutes before serving.

Recipe Variation

  • To give it a kick if you are looking for something more than the basic dish, include one or more ingredient from this list: curry leaves, sesame seeds, coriander seeds, or mustard seeds.