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. Just see for yourself.
Ingredients to make 1 cup Peanut chutney:
These optional ingredients enhance the taste.
This chutney will keep for a month or so.
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.
Tips and variations
You may add some roasted copra along with peanuts.
Add some puthane (dalia, gram).
The red color of your chutney will depend on the type and quantity of the red chili powder you use.
If you do not have dried curry leaves, roast a few fresh curry leave with or without oil and then use in the chutney.
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