Roast groundnuts in a pan on medium flame stirring occasionally. Remove in a plate and remove skin.

Heat oil in a pan on medium flame. Add jeera and let it crackle. Add garlic cloves and saute for 2 to 3 mins.

Now add roasted groundnuts, mix and saute for a minute. Add red chilli powder, salt, fennel seeds and mix well. Cook for 2 to 3 mins. Switch off the flame. Grind it coarsely.

Shengdana Chutney is ready to serve.