Shengdane ki chutney/ peanuts chutney or dip

We Indians have so many varieties of chutney to accompany our dish.Peanut chutney being one of them.I do remember in my native place Aheeyai wet coconut was not available way back to 30 years as it was not preferred by people only dry coconut was used for pujas or if one desired of making idli sambhar coconut chutney was not available and to replace coconut my elder sisters started using Groundnut for making chutney and it tasted super awesome, this is How i came to know about peanuts chutney. Later to realise people do make shengdane ki chutney. If ever we went hunting for coconut the shopkeepers would say Beta ye sab Mumbai me milega,yaha nahi😑 now things have changed drastically.

This chutney is made by dry roasting peanuts and removing the skin.I have used with the skin and it tastes good,It’s your wish to keep the skin or remove but the tastes remains same

Without much delay let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodbloggers#foodphotography#cooking#chutney #peanuts


  • 1/2 cup Groundnut
  • 1 cup buttermilk or curd
  • 1/2 tablespoon salt
  • 4 to 6 green chillies
  • 1 inch ginger
  • Curry leaves
  • 1/2 tablespoon mustard seeds
  • 1 tablespoon oil
  • Handful of coriander leaves


  • Heat a pan and dry roast Groundnut
  • Let it cool down and remove the skin by crushing (skip if using the skin)
  • Take a blender add Groundnut, ginger,green chillies, coriander leaves, salt and buttermilk
  • Grind to a fine paste
  • Pour more buttermilk if the chutney is too dry and grind it again

For Tadka

  • Heat pan add oil ,once hot enough add in mustard seeds
  • Let them crackle
  • Off the flame add in curry leaves
  • Pour the tadka on the groundnut mixture
  • Your Shengdane ki chutney is ready
  • Enjoy it with chillas,mendu vada,dosa or idli
  • Until then keep exploring

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