Dry Peanut Chutney Recipe

Dry Peanut Chutney or Shengdana Chutney, is a basic in Maharashtrian and South Indian kitchens. It is made with roasted peanuts, spices, and a touch of garlic, this chutney powder is filled with protein. It pairs fantastically with chapati, bhakri, idli, dosa, or whilst a sprinkle over rice and curries.

Ingredients:

Preparation Steps:

1. Roast peanuts:
• Roast peanuts without any oil until golden. Then cool them and remove the peel.
2. Grind spices:
• Take roasted peanuts, garlic, red chilies, cumin seeds, salt, and turmeric .
3. Pulse to powder:
• Grind coarsely to make a dry chutney powder. Avoid over‑grinding to prevent oil release.
4. Store:
• Transfer to an hermetic container. It stays clean for 2–3 weeks at room temperature.

Serving Suggestions:

• Sprinkle over hot rice with ghee.
• Serve along chapati or bhakri.
• Use  with idli, dosa, or vada.
• For a quick dip ,mix with curd or oil for a dip.

Conclusion:

Dry Peanut Chutney is a burst of flavor that elevates everyday meals. Nutty, spicy, and aromatic, it’s a simple recipe that adds depth on your plate while being nutritious .