Looking for a quick and flavorful side dish to spice up your meals? This Maharashtrian Dry Peanut Chutney Recipe, locally known as Shengdana Lasun Chutney, is the perfect solution! Especially during the hot summer months when you want something tangy and spicy to boost your appetite, this chutney works wonders.
This simple dry peanut chutney recipe is a staple in many Indian households because it can be stored easily for 15 days to a whole month without spoiling. Packed with the earthy crunch of roasted peanuts, the punch of roasted garlic, and the bold kick of red chilli powder, it is simply irresistible. Whether you are serving it with warm rotis, bhakri, or using it to spice up your daily snacks, this chutney adds a burst of authentic flavour. Follow this beginner-friendly guide to master the ultimate dry peanut chutney recipe at home today!
Ingredients List
- 1 cup Peanuts (around 100-150 grams)
- 1 whole Garlic bulb (separated into cloves)
- 1 small teaspoon Coriander seeds (Dhane)
- ½ small teaspoon Cumin seeds (Jeera)
- 1 small teaspoon Spicy Red Chilli Powder
- 1 small teaspoon Kashmiri Red Chilli Powder (for a bright red colour)
- ½ small teaspoon Chaat Masala
- Salt to taste
- Optional: A handful of Curry leaves (washed, perfectly dried, and roasted)
Step-by-step Instructions
- Roast the Spices: In a heavy-bottomed iron pan, lightly dry roast the coriander seeds and cumin seeds. Be careful not to burn them.
- Blend the Base Powders: Transfer the lightly roasted coriander and cumin into a mixer grinder. Add the spicy red chilli powder, Kashmiri red chilli powder, chaat masala, and salt. Pulse them together to mix.
- Roast the Garlic: Dry roast the unpeeled garlic cloves on the skillet without any oil until they get a slight char. Add them to the mixer and pulse once more. The mixture will become slightly moist.
- Roast the Peanuts: Dry roast the peanuts on the skillet on medium heat until they are crunchy. Leave the skin on for an authentic taste. Let them cool slightly.
- Grind to a Coarse Texture: Add the roasted peanuts to your mixer. Use the “pulse” setting (turn the mixer on and off repeatedly) to grind the mixture. Do not run the mixer continuously, or it will turn into a paste! A coarse texture with tiny peanut bits is exactly what you want for this dry peanut chutney recipe.
- Store and Enjoy: Take it out on a plate to cool down completely, then transfer the chutney to an airtight jar.
Cooking Tips for Better Results
- Do not over-blend: Always use the pulse method (on-off, on-off) to keep the chutney perfectly coarse. Peanuts release oil when ground continuously.
- Keep it moisture-free: If you decide to add curry leaves, wash and dry them completely. Any drop of water will reduce the shelf life of the chutney.
- Dry roast everything: Roasting the garlic and peanuts without any oil is the secret trick to making this chutney last up to a month!
Variations
- Vegan version: Good news! This traditional recipe is naturally 100% vegan.
- Spicy version: Increase the amount of spicy red chilli powder, or toss in a few roasted dry red chillies for extra fiery heat.
- Kids-friendly version: Skip the spicy red chilli powder entirely. Only use the Kashmiri red chilli powder to give the chutney a beautiful red colour without the burning spice.
- Healthy Seed Variation: Add 2 tablespoons of roasted sesame seeds or roasted flaxseeds while grinding for a great nutritional boost.
Serving Suggestions
- Sprinkle it generously inside a Vada Pav or use it as a spicy sandwich spread.
- Serve as a dry side dish with your everyday dal, rice, and chapati.
- Enjoy it authentically with traditional Maharashtrian Jowar (Sorghum) or Bajra (Pearl Millet) Bhakri.
- Mix a spoonful of this chutney with some hot oil or ghee and eat it with hot steamed rice.
FAQs
Q1: How long can I store this dry peanut chutney?
Ans: Because no water or oil is used during the preparation, you can safely store this dry peanut chutney recipe in an airtight container for 15 days to a month at room temperature.
Q2: Do I need to remove the peanut skin before grinding?
Ans: No, it is best to leave the skin on! It adds a great rustic flavour, deep colour, and extra fiber to the Shengdana Chutney.
Q3: Why did my chutney turn into a wet paste?
Ans: Peanuts naturally release their own oil when they get hot from continuous grinding. To avoid a sticky paste, always use the pulse method (turning the mixer on and off for just 1-2 seconds at a time).
Q4: Can I use this as a Vada Pav chutney?
Ans: Absolutely! This dry garlic peanut chutney is very similar to the classic Mumbai Vada Pav chutney and tastes incredibly delicious stuffed inside a bun.
Q5: What if I don’t have Chaat Masala at home?
Ans: If you don’t have Chaat Masala, you can easily substitute it with half a teaspoon of Amchoor (dry mango) powder for that wonderful tangy kick.
Authentic Maharashtrian Dry Peanut Chutney Recipe
Ingredients
- 1 cup Peanuts around 100-150 grams
- 1 whole Garlic bulb separated into cloves
- 1 small teaspoon Coriander seeds Dhane
- ½ small teaspoon Cumin seeds Jeera
- 1 small teaspoon Spicy Red Chilli Powder
- 1 small teaspoon Kashmiri Red Chilli Powder for a bright red colour
- ½ small teaspoon Chaat Masala
- Salt to taste
- Optional: A handful of Curry leaves washed, perfectly dried, and roasted
Instructions
- Roast the Spices: In a heavy-bottomed iron pan, lightly dry roast the coriander seeds and cumin seeds. Be careful not to burn them.
- Blend the Base Powders: Transfer the lightly roasted coriander and cumin into a mixer grinder. Add the spicy red chilli powder, Kashmiri red chilli powder, chaat masala, and salt. Pulse them together to mix.
- Roast the Garlic: Dry roast the unpeeled garlic cloves on the skillet without any oil until they get a slight char. Add them to the mixer and pulse once more. The mixture will become slightly moist.
- Roast the Peanuts: Dry roast the peanuts on the skillet on medium heat until they are crunchy. Leave the skin on for an authentic taste. Let them cool slightly.
- Grind to a Coarse Texture: Add the roasted peanuts to your mixer. Use the “pulse” setting (turn the mixer on and off repeatedly) to grind the mixture. Do not run the mixer continuously, or it will turn into a paste! A coarse texture with tiny peanut bits is exactly what you want for this dry peanut chutney recipe.
- Store and Enjoy: Take it out on a plate to cool down completely, then transfer the chutney to an airtight jar.
