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Thursday, 20 September 2018

Dahi Shengdana Chutney / Peanut Curd Dip / Phalahari Chutney Recipe


Dahi Shengdana Chutney is a typical Maharashtrian dip made with roasted peanuts, fresh curd and basic Indian spices. This protein rich chutney is creamy  in texture ,is spicy, mildly sweet and tangy in taste. Dahi shengdana chutney is a phalahari dip which means it is onion garlic free and can be had as a fasting food (vrat ka khana) for Navratri and Ekadashi fast. It serves as a lip smacking accompaniment to all the fasting snack dishes like, sabudana wada, Raw Banana Cutlets, phalahari tikki , Samak UpmaSabudana Khichadi etc as well as the regular breakfast dishes like Idli, Dosa, Pesarattu, appe, Cutlets and Fritters.


Peanuts is used liberally in Maharashtrian cuisine . We Maharashtrians keep roasted peanut powder handy and use it in our chutneys, dips , vegetable stir fries and curries . Peanuts adds a nutty flavor and creamy texture to the dish apart from the various health benefits it offers. Peanuts are excellent plant based source of protein and rich in various vitamins and minerals. They can be useful as a part of weight loss diet and may reduce the risk of heart disease and gall stone. Source


 This dahi shengdana chutney is one of the favourite dips at my place and a quintessential along with sabudana wada. Here i have served it with phalahari cutlets. The consistency of chutney can be adjusted as per personal liking. Curd imparts the tangy taste to the dip while green chili gives it a required spicy kick. You just have to blend the ingredients to a smooth dip in a grinder jar. Serve the chutney right away or temper it with ghee and cumin seeds. I always go for the tempering. If you have roasted peanuts ready at hand, this flavorful dip is a breeze to make. Can be stored in refrigerator for a day. So without further ado lets get started. 

Preparation time: 2-3 minutes
Cooking Time: 2 minute
Serves: 4

Ingredients:
  • 1/2 cup roasted peanuts
  • 1/2 cup curd
  • 1-2 green chilies or as per taste
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon ghee
  • 1-2 teaspoon sugar
  • Rock salt to taste

 Method:
  1. Transfer the roasted and peeled peanuts, half of the cumin seeds, sugar, salt and green chilies to a grinder jar.

  2. Pulse to get a coarse powder. Now add curd and pulse again to get a smooth lump free paste. Add 2-3 tablespoon drinking water and pulse again. You may add more water if you wish to have a chutney of liquid consistency.




3. Heat ghee in a small pan. Add the remaining cumin seeds to it. Once the seeds crackle, stir in the peanut curd paste and give a quick mix.



4. Cook the chutney on low flame for a minute or two or until it gets a boil. Put off the flame. Allow the chutney to cool down before serving . The chutney thickens further on cooling so adjust the time of cooking accordingly.


  5. Serve the dahi shengdana chutney with fasting snack or regular breakfast dishes and enjoy ! I have served the dip with phalahari tikki.


Recipe Notes:
  • Do not use un-roasted peanuts for this dip. Roast the peanuts on low to medium flame until they turn golden. Allow them to cool down, de skin and use them in the recipe for a flavorful treat.
  • Use fresh curd which is not very sour.
  • Do not skip sugar as it balances the tangy and spicy taste of the dip.
  • You may add the quantity of green chili if you wish to have a spicy dip.
  • The chutney can be served with all the fasting snack dishes like, sabudana wada, Raw Banana Cutlets, phalahari tikki , Samak UpmaSabudana Khichadi etc as well as the regular breakfast dishes like Idli, Dosa, Pesarattu, AppeCutlets and Fritters.
  • The chutney can be stored in refrigerator for a day.
  • Do not cook the chutney for more than a minute or two as it would become very thick and dry. The chutney thickens further as it cools down so adjust the quantity of water added and cooking time accordingly.
If you ever try this recipe, do share your feedback with us in the comment section below. 

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For more chutney recipes, check out the following links from my blog.
                                 
                                 
                                 
                                 
                                 
                                 
                                 
                                


31 comments :

  1. An absolute riot of flavor here, with a variety of tempting chutney recipes. Super share dear.

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  2. I can have a plate of sabudana wadas with this dahi shengdana chutney, how delicious its looks, love that smooth nutty chutney..

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  3. I love this chutney so much that I can eat it as such :D Lovely share, it looks yum :)

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    1. Same here Freda. I just end up licking the bowl of this chutney.

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  4. I love the different chutneys of Indian cuisines! Have had peanut chutney before but never with curd. Thank you so much for this recipe.

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    1. You are welcome Ashima. Glad that you liked it.

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  5. Wow this is a very interesting chutney! I have never heard of peanut and curd chutney.

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  6. Though I make peanut chutney,I always use tamarind. Chutney with yogurt looks interesting. Lovely share.

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  7. I just love ghis chutney, one of my marashtrian friend taught me this, goes best with sabudana vada, your version is too yum will try soon.

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    1. Thank you Soma..yes this chutney is a quintessential with Sabudana vada.

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  8. Peanuts and curd chutney sounds delicious...I’m hearing this for first time...it should taste amazing with idli and dosa

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  9. This is so cool, i am really inquisitive to try this taste

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  10. Peanuts and Dahi.. Interesting combination and looks yummy. I am sure, it must have tasted very delicious with those cutlets. Great share!

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  11. I'm in love with peanut chutney, but my method is slightly different from yours. Next time will give a try to your method for flavor change.

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  12. This is one of my favorite chutneys!!! I love peanuts! Interesting that you have added some dahi too in the chutney...must try this the next time I make peanut chutney!! I am sure gives it a lovely tang!

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  13. Wow what a flavourful share Poonam. Anything with curd and I am done. Looks so creamy and yum. A perfect dip for those delicious , crispy cutlets

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  14. The addition of curd in this chutney is awesome idea Poonam. Must be noted for me for the next time when I'll prepare the peanut chutney :)

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  15. Almost 35 years ago I tried this chutney at our family friend's house, who also are Maharashtrian, but never took recipe from them, now that you've posted, surely I'll make so soon.

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  16. addition of curd in shengdana chutney is new to me. Or may be I would have had but dint make out the difference. I love this one surely having a different flavor.

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  17. I love anything with peanuts and chutneys arr my fav
    Bookmarking this one😊

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  18. Peanut chutney is favourite at home, shall soon make your version.

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  19. Love the addition of curd to peanut chutney. Interesting recipe Poonam

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