Dry Spicy Peanut Chutney/ Shengdanyachi chutney/ Spicy Peanut butter

If you ask any maharashtrian to talk about one quick fix snack of short break tiffin item that they carried to school, you will be assured to hear of chutney poli (roti), rolled poli, chapati with tup (clarified butter) and chutney on bread.

The place of spicy garlic chutney (which is essentially dry powder) or peanut chutney is pretty important in Maharashtrian kitchen.
Between the two, I personally prefer this spicy peanut chutney. I am not huge peanut butter fan, so if you are like me you can try this option to know how a bit of red chilly can alter the taste of what is smooth creamy buttery nutty paste.

Ingredients
1 cup dry peanuts
1/2 cup red chillies
2 tspn salt
1 tbsp white sesame seeds (optional)
1 tbsp grated dry coconut (optional)
5-6 garlic cloves (optional)
1 tspn dry mango powder (optional)
1 tspn roasted cumin seeds

Method
1) Dry roast the peanuts until they are nice and crispy. It gives out a nice aroma.
2) Rub the peanuts to peel off the skins. 
3) Dry roast all the ingredients individually (except salt)
4) Grind the peanuts to a coarse powder and the other ingredients finely. I normally grind the rest of the ingredients and then add the peanuts and pulse them for a few times.
5) Add the salt and mix well.

Store in airtight container, this stays well for a month or more..