Solapuri Shenga Chutney, The King Of All Native Dishes!
Image Credit: Shenga chi chutney, bhakari_corner@Instagram

A good mix of vegetarian and non-vegetarian food can be found in Solapur cuisine. Nevertheless, there is a significant demand for vegetarian dishes because this area is dotted with temples. Numerous vegetarian eateries of all sizes provide traditional vegetarian Maharashtrian food. Similar to this, a distinctive aspect of Solapur's cuisine is the use of groundnuts or peanuts in nearly every dish. This crop grows in huge quantities here, which is why. Contrary to many other areas in Maharashtra, Solapur uses peanuts extensively. No surprise, the most characteristic ingredient, shenga (groundnut), has been enshrined in the much-loved shenga chatni, Solapuri cuisine's hero dish.

Entry of groundnuts

It would be surprising to many that groundnuts are not indigenous to India. These delicious legumes were initially discovered by the Portuguese in Brazil sometime after they arrived on the continent around 1500. The Portuguese only introduced them to India after the 16th or 17th century.

Shenga Chatni or Shenga Chi Chutney

Shenga is the native Solapur term for groundnuts. The native makes Shenga chatni, a dry chutney, using it as a basis. Due to its widespread appeal, many people associate Solapur with this chutney. Shenga chi chutney can be eaten as a dipping sauce with rice or roti. Many people enjoy using it as a spice mixture or masala to flavour side dishes that contain vegetables. Shenga Chi Chutney, also known as "Chutney of Peanuts," is almost always served at restaurants in Solapur, whether they are vegetarian or not. Every household prepares it in large quantities and preserves it for later consumption.

Shenga Chutney

Freshly made shenga chutney, Image Source: farmgrowingproducts@Instagram

  • 2 cups roasted and de-skinned peanuts 
  • 10 garlic cloves 
  • 1 tablespoon cumin seeds
  • 1 tablespoon sugar 
  • 2 tablespoon chilli powder (or as per your taste)
  • Salt to taste 

Method

  • Transfer all the ingredients to a blender or grinder
  • Mix at the slowest possible speed to allow the peanut oil to gently emulsify with the other ingredients. The oil aids in transforming the combination into a smooth paste, while the slow pounding ensures that the peanuts maintain some chunkiness.
  • After the ingredients have been ground for 30 to 40 seconds, transfer the chutney to a sealed jar or cover it with a muslin cloth. You can either have it right away or reserve it for later.

It tastes finest when paired with Jowar (sorghum) Bhakri, a very well-liked jowar-based chapati from Maharashtra.