Shengdana Chutney
ワダパオの心臓部！ニンニクとピーナッツの旨味が爆発する赤いふりかけ
Description
A Maharashtra-unique (Mumbai etc.) dry chutney (sprinkle) coarsely pulverizing roasted peanuts, massive garlic, red chilies.
Classification: For Everyone,Furikake (Sprinkle),Chunk of Umami
Shops selling Shengdana Chutney
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Peanuts
- Garlic
- Dried red chilies
- Cumin
- Salt
Instructions
- Roast peanuts fragrantly in a pan, peel thin skins.
- Prepare massive peeled raw garlic, put in mixer (or mortar) with dried red chilies, cumin seeds, salt.
- Add roasted peanuts, pulverize coarsely into a crunchy powder using 'pulse (short bursts)' to avoid excess oil oozing to finish.
Learn more Substitutes, pairings, tips
Key spices
Dried red chilies、Cumin
Substitutes at Japanese supermarkets
Mix of crushed peanuts, grated garlic, chili powder (simple sub)
Pairing
Vada Pav (Indian hamburger), White rice, Chapati
Trivia
[Hardcore] 'Shengdana' means peanut in Marathi. The flavor keystone of Mumbai's absolute street food king 'Vada Pav' lies in this powder (aka Garlic Peanut Chutney). Just sprinkling this on rice dangerously makes infinite rice vanish.
Eating tips & etiquette
[Unique Eating] Sprinkle this red powder massively on bread (Pav) cross-sections, sandwich a spicy mashed potato fritter (Vada), squash it, and bite wildly as 'Vada Pav'!
Allergen
Peanuts