Garlic-Groundnut Chutney

Maharashtra's Legendary Street Food Companion

Garlic-Groundnut Chutney—or Lasun-Shengdana Chutney as it's known in Maharashtra—is the fiery, nutty condiment that defines Mumbai street food culture. This is the chutney slathered on vada pav, served alongside bhakri, spread on grilled sandwiches, and used as a dip for pakoras. It's bold, garlicky, spicy, and utterly addictive. At AgriFlame Spices, we've captured this authentic street-food flavor in a product that brings Mumbai's culinary soul to kitchens worldwide.

Under the expert guidance of Prof. Dr. Narendra Sharma—a distinguished Professor of Zoology with 33 years of teaching experience and specialized expertise in food adulteration testing—we've created a Garlic-Groundnut Chutney that honors tradition while meeting modern food safety standards. This isn't just a condiment; it's a taste of Maharashtra's vibrant street food heritage, scientifically verified for purity and quality.

What makes our Garlic-Groundnut Chutney exceptional is its perfect balance of robust garlic punch, nutty groundnut richness, and fiery red chilli heat. We roast the groundnuts to bring out their natural oils and sweetness. Fresh garlic is ground with dried red chillies for that characteristic burn. A touch of tamarind adds tanginess. The result is a chutney with complex layers of flavor—nutty, garlicky, spicy, and slightly tangy—that elevates everything it touches.

In a market where many chutneys use cheap peanuts (instead of premium groundnuts), artificial garlic flavor, synthetic colors, and excessive preservatives, we take pride in using only authentic ingredients. Premium roasted groundnuts. Real garlic. Natural red chillies. Traditional spices. No artificial colors to fake that deep red hue. No chemical preservatives to extend shelf life at the cost of flavor. This is the real deal—export-quality chutney that tastes like it came straight from a Mumbai street vendor's cart, but with the safety and consistency of modern food science.

How to Use Garlic-Groundnut Chutney

For Vada Pav: This is the classic application. Slice your pav (bun) in half, spread a generous layer of chutney on both sides, insert the vada (spiced potato fritter), and close. The chutney's heat and garlic punch balance the starchy potato perfectly. This is Mumbai street food at its finest.

For Bhakri: Spread a thin layer on hot bhakri (millet flatbread) and roll it up. The nutty flavor of the chutney complements the earthy bhakri beautifully. Add a dollop of ghee for extra richness—this is comfort food that Maharashtra runs on.

As a Condiment: Serve alongside any Indian snack—samosas, kachoris, dosas, uttapams, pakoras. The bold flavor cuts through fried foods and adds complexity to steamed items. A little goes a long way—this chutney has punch!

For Sandwiches & Wraps: Use as a spread for grilled cheese sandwiches, vegetable sandwiches, chicken tikka wraps, or paneer rolls. It adds instant Indian flavor to fusion creations. Mix with mayo for a milder garlic-nut spread that still has character.

Cooking Applications: Stir into hot rice with ghee for instant flavor rice. Mix into mashed potatoes before stuffing for samosas or vadas. Use as a marinade base for grilled chicken or paneer. Add to pasta for an Indo-Italian fusion sauce. The possibilities are endless when you have this flavor powerhouse in your kitchen.

Spice Level Adjustment: Our chutney has a robust kick—that's authentic. If you prefer milder heat, mix with yogurt to make a creamy garlic-nut dip. Or blend with cream cheese for a spreadable version. For those who want more fire, mix in extra chilli powder or fresh green chillies.

Storage & Shelf Life: Store in an airtight container in the refrigerator after opening. The natural oils from groundnuts and the preservative properties of garlic and chillies help maintain freshness. Shelf life: 6-8 months unopened, 3-4 months after opening when refrigerated. Always use a clean, dry spoon to prevent contamination.