When I was growing up chutneys and pickles were an important part of our meals. My Aai (Mom) made the most amazing pickles and chutneys at home and since then I have been a huge fan.
While I would pick tangy and spicy raw mango pickle over roasted peanut chutney any day, my husband cannot live without this chutney! I try to make a fresh batch every 2-3 weeks and my MIL sends us a special batch of her signature chutney occasionally.
After several attempts I finally hit the right note with this simple and delicious spicy “Shengdanyachi Chutney” or Roasted Peanut Chutney.
- Raw Peanuts – 3 Cups
- Whole Dry Red Chilies – 4 to 5 (or as per your heat threshold)
- Garlic – 4 to 5 Pods
- Cumin Seeds (Jeera) – 1 Tsp
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp (Optional)
- Salt – 1 Tsp (Or to Taste)
- Dry roast the peanuts on medium heat in a pan or skillet until the skin starts falling off and the peanuts get black spots on them. Stir occasionally (Approx 20-25 minutes)
- Take the peanuts off the heat and let them cool completely
- Once cold, rub the peanuts between your hands to loosen the skin, try to remove all of it
- Dust or blow the skin off
- Now put the peanuts in the jar of a grinder. Add rest of the ingredients
- Grind until it forms a grainy powder and everything is combined well
- Do not over grind else it will star releasing oil and turn into paste and you will get peanut butter
- Adjust salt to taste
- Store in an airtight container. Consume within 2-3 weeks
Enjoy with piping hot rotis and ghee! 🙂