Jaysingpur, my first home is in the Kolhapur district of Maharashtra, India.   My love for Jaysingpur cannot be described in words. My childhood was filled with fun and delicious food with my nana, nani and extended family members. This shengdana chutney is a staple and must have condiment in every household in Jaysingpur and all over Maharashtra. I remember going to Bahubali temple near Kolhapur which is another famous Jain pilgrimage and they served spicy shengdana chutney as a side with the temple food to all the visitors.  That chutney was the best!!! I love how food is associated with so many beautiful places we visit with our family members.  Those days were the golden days and now we just enjoy the recipes shared by my lovely Mamta mamisa that keeps us connected and relive the moments.


1 cup roasted peanuts, remove the skin

2 teaspoon red chilli powder

1/2 teaspoon cumin (jeera) powder

1 teaspoon sugar



Step 1 

Add all the ingredients to the mortar and pestle (hamandasta) and pound for 5-6 minutes.  Make sure all the ingredients are properly grounded.


  • This chutney can be stored for 3-4 weeks in a air tight container.
  • Best to make in the mortar (hamadasta) for the peanuts to release its natural oils.