Shengadana peanut Chutney

Peanut chutney is a very easy, spicy recipe.  This can be a good travelling dish with paratha or thepala or poori.


• 1 cup Peanuts

• 4-5 Garlic cloves

• 1/2 tsp Cumin seeds

• 1 tbsp Red chili powder

• Salt to taste


Heat up pan on medium heat. Add peanuts and roast them.

Roast peanuts on low to medium heat for about 10-12 minutes.

Stir continuously while roasting.

The peanuts should get nice even brown color.

Turn off the gas and transfer the peanuts into a dish.

Peel the roasted peanuts when these cool down.

You can transfer all the ingredients into a blender jar and blend into coarse powder.  You can store the chutney in airtight container. • It has shelf life of about 1-2 months.

• You can serve this chutney as side dish.

It goes well with paratha or thepla while travelling too.

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