Shengdana Lasun Khobra Chutney Recipe

Shengdana Lasun Khobra Chutney is from the long list of family of dry chutneys that are regularly made in Maharashtrian homes.

The base of Shengdana Lasun Khobra Chutney is Shengdana or Peanuts as they are popularly known.

At my home, we add grated dry coconut while making the Shengdana Lasun Khobra Chutney . I like the flavors of both the nuts and hence the addition. You can also make it just using Peanuts as the main nut.

The Shengdana Lasun Khobra Chutney is best served with Ghadichi Poli or Chapati. One can also add melted ghee or clarified butter , Ghani tel or cold pressed oil , curds to the Shengdana Lasun Khobra Chutney.

My favorite is to use it as a base for wholewheat rotis or wholewheat bread , add veggies like carrots, onion, cucumber with cottage cheese/ boiled eggs /beans as the protein component and eat it. This also makes a good trekking or travelling food.

This chutney is used in Wada Pavs (The fast food of every Mumbaikar).

I sometimes add it to vegetable curries . It gives a different taste to the vegetables. 

Shengdana Lasun Khobra Chutney benefits:

  – Good source of Protein and Fibre

  – Rich in different B Vitamins like niacin, folate, pantothenic acid, thiamin, riboflavin, choline, Vitamin B6 and      Vitamin E

–  Rich in minerals like magnesium, phosphorous, potassium, zinc, iron, copper, manganese and selenium

Print Recipe

Shengdana Lasun Khobra Chutney Recipe (Peanuts Garlic Coconut Spice Mix)

Shengdana Lasun Khobra Chutney - A famous Maharashtrian Side Dish served during lunch / dinner on the left hand side of the plate. Typically used while serving Wada Pav

Cuisine

Maharashtrian

Prep Time

10

Cook Time

10

Servings

gm

Ingredients

• 100 gm Peanuts
• 50 gm Grated Dry Coconut
• 10-15 cloves Fresh Peeled Garlic
• 2 TBSp Red Chilly
• Salt to Taste

Cuisine Maharashtrian Prep Time 10 Cook Time 10 Servings gm Ingredients 100 gm Peanuts 50 gm Grated Dry Coconut 10-15 cloves Fresh Peeled Garlic 2 TBSp Red Chilly Salt to Taste

Instructions

1. In a heavy bottomed vessel or Iron kadhai, dry roast Peanuts for about 10-15 mins till crunchy. Let them cool. Peel the cover and keep aside
2. Dry roast grated dry coconut and Garlic for about 5-7 mins till golden brown. Keep aside.
3. Add Salt, Chilly Powder, roasted Peanuts, coconut and let it cool down to room temperature.

   
4. Once cooled, pulse in a blender to a coarse texture. Do not add water or grind into a fine powder. Adjust salt and chilly powder per your taste
5. Store in a airtight container.

Do try and let me know if you liked it.

If you liked this Chutney then you might also like below ones:

Karale Chutney Recipe (Niger Seeds Chutney Recipe)

Jawas Chutney Recipe (Flaxseeds Chutney Recipe)

Daala Kadhipatta Chutney Recipe (Roasted Bengal Gram Curry Leaves Chutney Recipe)

Till Next Time, Bon Appetite,

Love and Luc,

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