Dry chutneys plays very important part in Maharashtrian's food. There are varieties of dry chutney like sesame, coconut, dalya……….. But among all of them 'Shengdana (peanut) Chutney' is a queen chutney. It is always been a big part of my life. It can be eaten with roti, paratha, bhakri or bread. My cousin brother, Rohit loves this chutney with curd. His favorite breakfast and lunch in childhood was Da_Cha_Po (Dahi, chutney ani Poli). Really shengdana chutney with curd tastes awesome.
Roasted Peanuts - 1 cup
Red chili powder - 3 teaspoon
Cumin seeds - 1 teaspoon
Garlic cloves - 2-3 (optional)
Sugar - 1/4 teaspoon (optional)
Salt to taste
Take roasted peanuts (I always keep the skin of peanuts as it is ), Red chili powder, Cumin seeds, Garlic cloves , Sugar, Salt in a mixer. Blend it to a coarse powder. Do not make a thin powder. Store in a airtight box. You can store it for a month also. Tikhat Mithachi Puri and shegdana chutney is a best combination to carry while travelling.