Maharashtrian Danyachi Chutney: A Dry, Spicy Peanut Condiment

By Devi Poojari

July 20, 2023

Shengdanyachi chutney or danyachi chutney, as it is known more commonly, is a staple Maharashtrian condiment often paired with lunch and dinner meals. Learn how to make this spicy condiment.

INGREDIENTS

½ cup roasted peanuts ¼ cup shredded coconut, toasted ¼ cup sesame seeds 5-6 dry red chillies 5 cloves garlic ½ teaspoon dry mango powder 1 tablespoon oil Salt, to taste

METHOD

Remove the peels from the roasted peanuts and add to a grinder jar with the remaining ingredients.

METHOD

Using the lowest setting on your equipment, run the blades once or twice for a few seconds.

METHOD

If the mixture still has large chunks, repeat the previous step a couple of times.

METHOD

Stop when the mixture resembles wet sand and transfer to a small dabba.

METHOD

Refrigerate for up to two weeks and eat with roti-sabzi or dal-chawal.