Dry Peanut Chutney – Shengdana Chutney
This simple and mildly spicy Maharashtrian style peanut chutney is so delicious. It is also known as shengdana chutney in Maharashtra. The flavorful shengdana chutney is a simple mix of spices and roasted peanuts. It makes a perfect side to go with a simple meal.
Dry peanut chutney is the quickest and easiest to make when you have roasted peanuts on hand. It elevates the taste of simple dal rice to the next level. Additionally, this chutney has a very long shelf life. Isn’t it good?
The star ingredient of this slightly crunchy chutney is perfectly roasted peanuts. Raw peanuts are roasted on medium low heat until evenly roasted from inside out. Some cumin seeds, red chili powder, salt, and sugar is added to give the chutney a kick of spice. Add some garlic cloves to give some garlicky flavors to the chutney.
Peanuts are an excellent source of vegetarian protein. The high levels of protein and healthy unsaturated fats in the peanuts will keep you full for a long time. These delicious protein rich peanuts are used in many ways in various cuisines.
In Indian cuisine, there are various dishes which are made using peanuts in different regions. Delicious sweet and savory dishes are made with peanuts. Peanut paste is used for making the gravy or simply using roasted crushed peanuts to thicken the curries.
Check out the dessert section on my blog for peanut sesame chikki, peanut butter oatmeal bites, sesame peanut burfi, and til ladoo using the peanuts for some recipe ideas.
In Maharashtrian cuisine, roasted crushed peanuts (danyacha kut) are added in salads for a dose of protein – Indian cabbage salad, kakdi koshimbir, spiced Indian coleslaw, pumpkin raita, and carrot radish raita.
Peanut chutney is made differently in various regions in different ways. It has a pretty long shelf life while wet chutneys need to be consumed in a couple of days.
Table of Contents
Ingredients
Dry Peanut Chutney Step By Step Recipe
In a pan, add peanuts and roast them on a medium low heat for about 12-15 minutes, stirring continuously.
Set them aside and let them cool down slightly.
Once the peanuts cool down, rub them between your palms, and separate the peels by tossing them.
Transfer the peanuts to a bowl, add sugar, salt, cumin, Kashmiri and regular red chili powder, and mix everything well.
In a chopper or food processor, transfer the peanuts and pulse a couple of times until they turn into a coarse powder.
*Do not pulse the peanuts continuously and make evenly coarse powder – pulse them for 30-35 times.
Tips For Making Dry Peanut Chutney
- Roasting the peanuts on medium low heat is very important for making the best tasting chutney. Do not roast the peanuts on high or else they will burn and the chutney will taste bitter.
- Pulse the peanuts into a food processor or chopper in intervals of 30-35 times until they turn into coarse powder and release some oil. Do not grind it into a fine powder.
- You can use a pestle and mortar to pound the peanuts little at a time to make an evenly coarse powder to make it an authentic chutney.
Variations
- You can add 1 tsp oil while roasting the peanuts.
- Add 2-3 sliced garlic cloves while pulsing the peanuts to add some garlicky flavors.
- Simply add red chili powder and skip adding the Kashmiri red chili powder.
- To fasten the process, you can use store bought roasted and peeled peanuts to make this peanut chutney.
How To Store Dry Peanut Chutney?
Dry peanut chutney has a very good shelf life. It can be stored at room temperature for 3 months in an airtight plastic or glass container.
How To Serve Dry Peanut Chutney?
Dry peanut chutney can be served along with dal chawal, dosa, roti, paratha, or in a lunch or dinner thali.
Mix shengdana chutney with yogurt, butter or mayonnaise and use it as a spread on a slice of bread.
It tastes amazing as a side with simple sabzi, amti, rice, and roti.
Jowar bhakri tastes good with dry peanut chutney or dry garlic chutney.
Any kind of paratha like palak paratha, methi paratha, avocado paratha, aloo paratha, or plain paratha with shengdana chutney is absolutely delicious.
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Recipe Card
Dry Peanut Chutney – Shengdana Chutney
Equipment
- chopper/food processor
Ingredients
- 1 cup Peanuts raw, with peels
- 1/2 tsp Cumin seeds
- 2 tsp Red chili powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Salt
- 1/8 tsp Sugar
Instructions
- In a pan, add peanuts and roast them on a medium low heat for about 12-15 minutes, stirring continuously.
- Set them aside and let them cool down slightly.
- Once the peanuts cool down, rub them between your palms, and separate the peels by tossing them.
- Transfer the peanuts to a bowl, add sugar, salt, cumin, Kashmiri and regular red chili powder, and mix everything well.
- In a chopper or food processor, transfer the peanuts and pulse a couple of times until they turn into a coarse powder.*Do not pulse the peanuts continuously and make evenly coarse powder – pulse them for 30-35 times.
Notes
- Roasting the peanuts on medium low heat is very important for making the best tasting peanut chutney. Do not roast the peanuts on high or else they will burn and the chutney will taste bitter.
- Pulse the peanuts into a food processor or chopper in intervals of 30-35 times until they turn into coarse powder and release some oil. Do not grind it into a fine powder.
- You can use a pestle and mortar to pound the peanuts little at a time to make an evenly coarse powder to make it an authentic peanut chutney.
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