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Indian

Shengdana chutney (Maharashtrian dry peanut chutney)

Vegetarian

शेंगदाण्याची चटणी · śeṅgdāṇyācī caṭṇī

Roasted peanuts pulsed with garlic, red chilli powder, cumin and salt into a coarse, crumbly, red-flecked powder. A dry chutney kept in every Maharashtrian kitchen for bhakri, chapati and a spoon of oil or curd.

Shengdana chutney (Maharashtrian dry peanut chutney) is an Indian condiment, ready in about 33 minutes and made with peanuts and garlic. It serves 12 and is rated beginner to cook.

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Prep
10 min
Cook
8 min
Rest
15 min
Total
33 min
Serves
12
Level
Beginner
Calories
75

Ingredients

12 servings (about 15 g)

Equipment

Method

  1. Step 1

    Dry-roast the peanuts (opens in a new tab) in a heavy pan over medium-low heat, stirring constantly, until the skins crack and blister and the nuts smell toasty and are light golden inside (break one to check), 7–8 minutes. Add the cumin seeds (opens in a new tab) for the last minute.

  2. Step 2

    Tip onto a plate and cool completely, about 15 minutes. Rub the peanuts (opens in a new tab) between your palms or in a cloth and winnow away most of the papery skins.

    • 15 min

  3. Step 3

    Put the garlic (opens in a new tab), chilli powder, salt and sugar (opens in a new tab) (if using) into a dry grinder jar and pulse to crush the garlic. Add the peanuts (opens in a new tab) and cumin.

    Garlic being minced with a knife
    How it looks · Photo: RDNE Stock project on Pexels

  4. Step 4

    Pulse in 1–2 second bursts, shaking the jar between pulses, until you have a coarse, crumbly powder like breadcrumbs. Stop before it clumps: peanuts (opens in a new tab) turn to butter very quickly.

  5. Step 5

    Spread on a plate for a few minutes to let any warmth from grinding escape, then store in a dry, airtight jar.

About this dish

Origin
Maharashtra, India · Well documentedA staple dry chutney across Maharashtra, especially in the Deccan and Khandesh, where peanuts are a main crop.More food from India
Dish
Breakfast · Lunch · Dinner · Condiments, chutneys & relishes
Cooking method
Toasted, Blended
Taste
nutty, spicy (chilli heat), garlicky, savoury
Diet
Vegan · No gluten ingredients · Dairy-free · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Without the optional extras: Whole-food focused, No added sugarWorked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly · Portable / lunchbox
Cook more with
Peanuts · Garlic · Cayenne / chilli powder · Cumin seeds
Techniques
Toasting · Spice roasting (dry-roasting) · Wet grinding · Dry grinding · Emulsification

Allergens

  • Contains: Peanutsfrom peanuts

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

75 kcal per serving

Calculated

1 serving ≈ 15 g · recipe makes 12

Where the energy comes from

  • Protein 17%
  • Carbohydrate 14%
  • Fat 69%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy75 kcal518 kcal
Protein3.4 g23.4 g
Carbohydrate2.9 g19.8 g
Net carbohydrate1.6 g10.9 g
Sugars0.7 g4.6 g
Added sugars0 g0 g
Fibre1.3 g8.8 g
Fat6.3 g43.3 g
Saturated fat0.8 g5.6 g
Trans fat——
Cholesterol0 mg0 mg
Sodium132 mg906 mg
Salt equivalent0.3 g2.3 g
Vitamins & minerals per serving
Potassium
110 mg
Calcium
16 mg
Iron
0.8 mg
Magnesium
23 mg
Vitamin A (RAE)
14 µg
Vitamin C
1 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
31 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Traditionally the garlic is pounded with the peanuts in a khalbatta (mortar); a mortar gives the best texture if you have time.
  • To eat, mix a spoonful with a little groundnut oil or curd to make a quick wet chutney.

Common mistakes

  • Grinding warm peanuts or running the grinder continuously; it turns into a paste.
  • Under-roasting, which leaves a raw, beany taste.

Serve with

  • Serve with jowar bhakri, bajra roti, chapati, thalipeeth or varan-bhaat; sprinkle on kanda poha or upma.
  • Mix with thick curd for a quick dahi-shengdana chutney with sabudana khichdi (without garlic for fasting days).

Food safety

  • Store in a scrupulously clean, completely dry jar and always use a dry spoon; moisture is what spoils dry chutneys and pickles.
  • Contains peanuts.

Storage

  • Keep in a dry, airtight jar in a cool place for up to 3 weeks, or refrigerate for up to 2 months.

Variations

  • Upvasachi shengdana chutney: For fasting days: peanuts, green chilli or chilli powder, cumin, salt and sugar, with no garlic.
  • Khandeshi shengdana chutney: Hotter, with more garlic and a little dry coconut, from the Khandesh region of north Maharashtra.
  • Shengdana-til chutney: Replace a third of the peanuts with roasted sesame.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Main ingredient

Used in steps 1, 2, 3

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