Peanut Chutney (Dry), Shengdana Chutney Recipe, Shengdanyachi Chutney

This Peanut Chutney is a Maharashtrian style chutney that is very easy to make and remains in good condition for a couple of weeks if kept in the refrigerator. You can have it dry or with little groundnut oil and it tastes great both ways!

Shengdana Chutney

Peanuts/ Groundnuts known as Mungphali in Hindi and Shengdane in Marathi are healthy as they are rich in energy and contain beneficial nutrients, anti-oxidants and minerals that are essential for optimum health. And if you believe that peanuts should not be consumed because they increase cholesterol, click on the link below in which India’s celebrity nutritionist busts myths about consuming coconuts, peanuts and cashewnuts:

Now that you know about the goodness of the humble peanut, let’s take a look at the Peanut/Shengdana chutney recipe:

Peanut Chutney (Dry), Singdana Chutney, Shengdanyachi Chutney
Recipe Type: Side-dish/ Chutney
Cuisine: Maharashtrian
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 1 cup
  • 1 cup Peanuts/ Groundnuts
  • 4-5 Garlic cloves
  • 1/2 tsp Cumin seeds
  • 3/4 tsp Red Chilli powder
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
1 cup = 200 ml

Step by Step instructions for preparing peanut/ shengdana chutney recipe :

  1. Roast the peanuts well on medium heat while stirring occasionally. This will take around 6-7 minutes.
  2. Transfer the peanuts in a plate and let them cool down.
  3. Remove the skin of the peanuts by rubbing them together in your hands to separate the peanuts from the skin.
  4. Combine the peanuts with all other ingredients in a mixer and grind coarsely without using any water. Peanut chutney is ready!
  5. Store it in refrigerator in an airtight container. It stays good for a couple of weeks 🙂

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If you are looking for other Maharashtrian recipes do check out Puran Poli, Katachi Amti, Batata Bhaji, Til Gud Ladoo, Steamed Wheat Modak, Fried ModakBhendi chi Bhaji, Tomato Saar, Flaxseed/ Javsachi Chutney and Dal Palak.

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