- Submitted by Trupti
(Dry Peanut Chutney, Groundnut Chutney Powder)
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Maharashtrian shengdana chutney or Dry Peanut Chutney is very famous and is available in all houses in Maharashtra. Here is a simple, straight forward recipe to prepare this spicy and tasty dry peanut chutney powder.
This peanut chutney powder can be stored for a long time and can be used to prepare quick snack roles or a quick spread for bread or chapati.
Recipe for Shengdana Chutney
Preparation Time: 5 minutes
Cooking Time: 15 minutes
- Groundnut (Shegdane) - 200 gms
- Sesame seeds (Til) - 50 gms
- Cumin Seeds (jeera) - 4 tsp
- Red chilli powder - 4 to 5 tsp (spice should be adjusted as per taste)
- Salt - to taste
- In an iron kadai dry roast shengdane (groundnuts), til (sesame seeds) and jeera (cumin seeds) separately and set aside.
- Peel off the groundnut skin fully.
- In a mixie jar, grind all three ingredients separately. This is called kut (powder).
- Take a bowl, mix all the powdered ingredients, salt, red chili powder and roughly mix it.
- Now add the mixture again in a mixi jar and pulse just once so that all ingredients come together to form chutney.
- While grinding shegdane and til always use incher mode of mixer grinder as they give out oil while crushing them. Incher mode helps free flow in chutney and doesn’t form oily lump.
Serving Shengdane Chutney
- For quick snack, take roti spread ghee and sprinkle shengdane chutney and make a roll.
- Quick spread: Just by adding curd and shegdane chutney (ratio is our choice) you can prepare a quick spread for roti or bread.
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