Solapuri Shenga Chutney
A spicy, nutty dry peanut chutney from Solapur that lasts for months.
About this dish
Hailing from Solapur, a city known for its scorching heat and textile industry, this dry peanut chutney is a pantry essential across Maharashtra and Mumbai. It was designed to withstand long journeys and high temperatures without spoiling. Its signature is the balance of fiery chillies, pungent garlic, and the oily richness of roasted peanuts.
Ingredients
- 250g (2 cups) Raw Peanuts (Shengdana)
- 12-15 cloves Garlic, peeled and roughly chopped
- 3 tbsp Spicy Red Chilli Powder (or 10 dried Byadgi chillies)
- 1 tsp Cumin seeds (Jeera)
- 1.5 tsp Salt
- 1 tsp Oil (optional, for roasting)
Method
- 1
Slow Roast Peanuts
Place the peanuts in a heavy-bottomed kadai or cast-iron skillet over medium-low heat. Roast them for 10-12 minutes, stirring constantly. You want them to be toasted deeply through to the center, not just charred on the outside.
- 2
Check for Doneness
The peanuts are ready when the skins start to crackle and can be easily rubbed off between your fingers. The color should be a light golden brown inside. Remove from heat and let them cool completely.
- 3
Skin Removal (Optional)
Once cool, rub the peanuts between your palms to remove the skins. You can leave some skins on for a more rustic, fiber-rich texture, but removing them results in a brighter red chutney.
- 4
Roast Garlic and Cumin
In the same pan, add a drop of oil and roast the garlic cloves and cumin seeds for 2 minutes. The garlic should just start to show golden spots; do not let it turn dark brown or it will become bitter.
- 5
Prepare for Grinding
Ensure all ingredients are at room temperature. Moisture is the enemy of shelf life, so the peanuts and garlic must be dry.
- 6
Coarse Pulse Technique
Place the roasted peanuts, garlic, cumin, chilli powder, and salt into a mixer-grinder. Use the 'Pulse' function. Do not grind continuously, or the peanuts will release their oil and turn into a sticky peanut butter.
- 7
Achieve Granular Texture
Pulse 3-4 times, then stir with a spoon. Pulse again until you reach a coarse, sandy consistency. There should be tiny bits of peanut visible, providing a crunch.
- 8
Cool and Aerate
Spread the ground chutney on a wide plate for 15-20 minutes. This allows any residual heat from the grinding process to dissipate, preventing condensation in the storage jar.
- 9
Final Storage
Transfer to a clean, dry glass jar. Press it down slightly and seal tightly. It will stay fresh at room temperature for up to 3 months if kept away from moisture.
Notes & variations
- Use high-quality spicy chilli powder for the authentic Solapuri kick.
- If using whole dried chillies, roast them slightly with the cumin before grinding.
- Adjust garlic quantities based on preference, but Solapuri style is traditionally very garlicky.
- Do not add any water at any stage of the process.
Serve with
Serve with Jowar Bhakri, curd, or sprinkle over a hot buttered Roti.
Cook's note
Mixing a spoonful of this chutney with a little cold-pressed peanut oil makes a fantastic dip for flatbreads.