Dry Peanut Chutney is condiment that is spicy and adds flavor to your meal.
This recipe comes from Maharashtra and is extremely well known. It is also called as Shengdana Chutney. Peanuts are called as Shengdana and hence the name “Shengdana Chutney”.
This condiment is served along with roti sabji, dal-rice, bhakri. You can adjust the spiciness of this chutney according to your taste buds. I make a very spicy peanut chutney as I like spicy and it actually adds a great taste to the complete meal.
How to make Dry Peanut Chutney?
You need to start by dry roasting the peanuts. Once the peanuts are roasted properly, keep it aside to cool down. Later, peel the skin of peanuts and now they are ready to be used for chutney.
Now you just need to add spices, peanuts to the mixer and grind it well.
Isn’t it quick?
Why Dry Peanut Chutney?
- Few ingredients
- Quick and Simple
- Adds spiciness to the meal
- Can be stored for longer period
How long the chutney can be stored?
This chutney will last for 1 to 2 months. Store it in airtight container.
Preparation Time: 15 minutes
Cooking Time: N/A
Overall Time: 15 minutes
-1 cup grounded peanuts
-1.5 tsp of cumin seeds
-3 tsp of minced garlic
-Salt as per taste
-3 tsp of red Chilly Powder
1.Dry roast peanuts in a skillet. Keep on stirring the peanuts every 10 seconds so that peanuts do not get burnt. Make sure the flame is medium.
2.Roast peanuts till they turn brown.
3.Switch off the flame and keep it aside to cool.
3. Once the peanuts are cool, start peeling off the skin of peanuts.
4. Just discard the skin of roasted peanuts and then place them into the mixer and grind it well.
5. Add cumin seeds, red chilly powder, salt, garlic cloves and grind it well.
Dry Peanut Chutney is ready to be served.
1.Adjust the spiciness as per your choice.
2.You can also add dry red chilies to the mixer while making chutney.
3.Garlic actually gives a amazing taste to the chutney. So do not skip it at all.
4.Do not burn the peanuts while roasting. If you use the same peanuts for chutney, then the taste will not taste good.