Dry Peanut Chutney | Dry Groundnut Chutney: It is prepared by grinding roasted peanuts and garlic cloves with red chili powder. Maharashtrian dry peanut chutney or shengdana chutney mixed with a little oil and hot chapati or bhakri is the best combination ever. It is served as a side dish with an everyday meal. Dry peanut chutney is a famous Indian side dish, which is mostly prepared in bulk and use as per requirement. Let’s start with how to make peanut garlic chutney and serving ideas for it.
How to store dry peanut chutney:
Store dry peanut chutney powder in an air-tight container and keep it in a refrigerator. We can make this peanut powder instant chutney on prior in our free time, and store it for more than two weeks.
Serving ideas:
Dry groundnut chutney is mostly served by adding little oil to it. We can have it with chapati or any bhakri. Peanut chutney can be also served with dal rice. Steamed rice mixed with peanut chutney and little oil is also a good combination. We can serve it with batata vada or vada pav. Peanut chutney also tastes good with hot idli or dosa. While making any curry, we can add peanut chutney to it, instead of making peanut powder and garlic paste for a curry. Shengdana chutney can be served with methi paratha or cabbage paratha.
Recipe card for dry peanut chutney :
Dry Peanut Chutney
Equipment
Ingredients
- 1 cup peanuts
- 7-8 large garlic cloves [approx. ¼ cup]
- 1 teaspoon cumin seeds
- 3 teaspoon red chili powder
- Salt to taste
Instructions
- Heat a pan, dry roast peanuts on medium flame by stirring occasionally until brown spots appear on peanuts.
- Transfer peanuts to a plate and let them cool completely, you can remove the skin of peanuts at this step.
- Transfer peanuts to a grinder jar, also add garlic cloves, cumin seeds, red chili powder and salt to taste.
- Grind it into a coarse powder. And store it in an air-tight container.
- We can serve dry peanut chutney with chapati, steamed rice, bhakri, batata vada, or with idli.
Nutrition
How to make dry peanut chutney :
- Heat a pan, dry roast peanuts on medium flame by stirring occasionally until brown spots appear on peanuts.
2.Transfer peanuts to a plate and let them cool completely, you can remove the skin of peanuts at this step.
3. Transfer peanuts to a grinder jar, also add garlic cloves, cumin seeds, red chili powder and salt to taste.
4. Grind it into a coarse powder. And store it in an air-tight container.
5. We can serve dry peanut chutney with chapati, steamed rice, bhakri, batata vada, or with idli.
Tips :
- While roasting peanuts, use a broad pan to uniform heat.
- Roast peanuts in small batches.
- Store dry peanut chutney in an air-tight container in the refrigerator.
- We can make peanut chutney prior and store it for 2 weeks.
- I used tikhalal red chili powder for this recipe, it gives good taste and color to the chutney.
