Peanut chutney powder or shengadana chutney or
groundnut chutney, what ever you call it, it is a very tasty chutney.
In other Indian languages, this groundnut or peanut chutney is called shenga chutney (kannada), danyachi chutney (marathi).
Like other dry chutney powders you can make it when you have time and serve it when you do not have time to cook any accompaniment for your rice or chapati or with snacks.
It is very easy to make and can last for long and is so convenient to use. If you have roasted peanuts ready, you can make shenga chutney within 2-3 minutes.
You can store peanut chutney at room temperature. No need to store in the fridge. Just see for yourself.
Ingredients to make 1 cup Peanut chutney:
These optional ingredients enhance the taste.
Add the peanuts to your mixer/blender and grind together all the ingredients, chili powder, salt, garlic etc.
Grind for a minute. Grind to a coarse powder. Stop blender in between and check the consistency, scrape the sides, mix and grind again if necessary.
Do not grind it too much, it will release the oil in peanuts and chutney will turn into a paste. It is nice to have a little crunchiness.
Store in an airtight container.
This chutney will keep for a month or so.
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