Dry Peanut Chutney |Maharashtrian Recipe – Babs Projects (2024)

Last Updated on February 16, 2021 by Babita

Dry Peanut Chutney also known as Shengdana Chutney is a quick and easy, mouthwatering side or condiment that will spice up any dish and enhance its flavor.

(This post contains some affiliate links and I may receive a small commission if you chose to purchase through them).

Dry Peanut Chutney is popular in certain regions in the State of Maharashtra (India). It is a dry chutney because you don’t use any kind of water or oil to process it.

I was introduced to this chutney in the 9th grade by my best friend in school. I have lost touch with her, but I have never forgotten the quick peanut chutney sandwich she had made for me after school one day.

The recipe for Peanut Chutney is simple with few ingredients. The tricky part, however, is the steps you have to follow to get this recipe right. If you follow the steps carefully you will end up with dry, coarse, crumbly textured peanut chutney. Otherwise, you will end up with a mess of spicy peanut butter which is not what we are looking for. Don’t forget to check out the video in the recipe card.

Ingredients for Peanut Chutney

• 1 cup roasted peanuts
• 7 pcs of dry red chili
• 1 tsp cumin seeds
• 4 cloves of garlic
• 1 tsp Kashmiri chili powder (optional)

Instructions for Chutney:

• Roast the dry chili and cumin separately for few seconds. Set it aside to cool.
• Grind it to a powder in a small food processor.
• Add garlic, salt, and grind it further.
• Lastly, add the roasted peanuts and press the chop/pulse button on your food processor for a couple of seconds until all the ingredients have blended into a coarse mixture.
• Store it in an airtight container. Serve it on the side with your lunch or dinner, or sprinkle it in any sandwich for some added spice.

The Best Cooking Tool/Gadget to Make Peanut Chutney

Traditionally in the olden days, before electricity was invented people would use the time tested mortar and pestle to make this chutney. Nowadays also in villages, people prefer to use a mortar and pestle to grind the chutney. However, to save time I feel the mini-food processor is equally efficient as well.

Dry Peanut Chutney - Shengdana Chutney

Yield: 1 cup

Prep Time: 5 minutes

See Also

Refreshing and Delicious Japanese Inspired co*cktail RecipesSuper Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen [A Cookbook]|PaperbackLight and Fluffy Brioche Bread Recipe | WanderzestBouilli or Pot au Feu Québécois - The FoodOlic recipes

Cook Time: 5 minutes

Total Time: 10 minutes

Dry Peanut Chutney also known as Shengdana Chutney is a quick and easy, mouthwatering side or condiment that will spice up any dish and enhance its flavor.

Ingredients

• 1 cup roasted peanuts
• 7 pcs of dry red chili
• 1 tsp cumin seeds
• 4 cloves of garlic
• 1 tsp Kashmiri chili powder (optional)

Instructions

1. Roast the dry chili and cumin separately for few seconds. Set it aside to cool.
2. Grind it to a powder in a small food processor.
3. Add garlic, salt, and grind it further.
4. Lastly, add the roasted peanuts and press the chop/pulse button on your food
   processor for a couple of seconds until all the ingredients have blended into a coarse mixture.
5. Store it in an airtight container. Serve it on the side with your lunch or dinner, or sprinkle it in any
   sandwich for some added spice.

Notes

• You can use a tsp of Kashmiri chili powder to give it some red color and add some more heat.
• When making this recipe it is important to follow the correct order, otherwise you will end up with peanut butter.

Nutrition Information

Yield 1 cupServing Size 1
Amount Per ServingCalories 1466Total Fat 109gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 68gCholesterol 101mgSodium 2676mgCarbohydrates 69gFiber 19gSugar 13gProtein 73g

BabsProjects.com provides nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although BabsProjects.com attempts to provide accurate nutritional information, please remember these are estimates only.

Did you make this recipe?

Mention @babsprojects or tag #babsprojects