Peanut chutney powder, also known as Shenga chutney pudi, is an easy and healthy North Karnataka side dish recipe prepared using roasted peanuts (groundnuts), red chili powder, curry leaves, garlic, tamarind, jaggery, and salt.
Preparing homemade chutney powder is very easy and a lifesaver. I have shared several pudi or podi recipes, such as flax seeds chutney powder (agase chutney pudi) and hurigadale chutney pudi, but this popular peanut dry chutney powder (shenga chutney pudi) recipe is my favorite and is frequently used at home. It is served along with jolada rotti and ennegayi palya in North Karnataka.
I learned this recipe from my mom, she makes the best peanut chutney pudi, and I often share it with my friends since there is so much demand for it.
My husband has the habit of having this shenga chutney powder with almost every dish. I usually sprinkle on dosa, idli, bread toast, or eat as a side with jowar roti or chapati or quickly use it to thicken your curries and gravies.
More Peanut recipes from my blog
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Ingredients
- Peanut/groundnut/shenga/kadlekai: use roasted peanuts. Roasting peanuts on medium-low flame is very important to get the best flavor.
- Red chili powder: adjust as per your spice level, or you can also dry roast dry red chillies (Bydagi or Kashmiri chilies) and use them.
- Garlic cloves: 3-4 garlic cloves or two full bulbs if it is Indian garlic.
- Curry leaves: I used 2 stalks; it gives a nice flavor; don't skip it.
- Jaggery: It's optional, but it gives a nice flavor.
- Tamarind: add a little.
How to Make Peanut Chutney Powder
Firstly, heat a pan or kadai and dry roast ½ cup of peanuts (groundnuts) on low flame until they get roasted well, and brown spots appear.
Transfer it to another plate. Cool completely.
You can also roast the peanuts in the air fryer.
In the same kadai, add 2 stalks of curry leaves and dry roast them over medium flame until they become dry and crispy. Let them cool completely before using.
Add all the following ingredients into a mixer jar.
- 1.5 tablespoons red chili powder (adjust as per your spice level)
- 4 garlic cloves (or two full bulbs if it is Indian garlic)
- ½ teaspoon jaggery
- 1 small piece of tamarind
- salt to taste
Dry grind it using the pulse mode to make a coarse powder. (*SEE VIDEO FOR REFERENCE).
Transfer the mixture back to the plate, and mix it well.
Yields 1 cup of peanut garlic chutney powder. Store it in an air-tight container. Serve it with rotti or chapati.
Serving Suggestions
Peanut chutney pudi is a staple side dish often served along with jowar rotti, yenegai palya, red chili karindi, and salad in a traditional North Karnataka thali. It pairs wonderfully when mixed with ghee, oil, or curd.
You can also enjoy it with steamed rice and rasam or sambar.
I also enjoy using this chutney pudi as a topping for dosa or bread toast for an extra burst of flavor.
Storage Suggestions
- This chutney pudi easily lasts long for 15 to 20 days when stored at room temperature in an airtight container.
- If you prepare them in large quantities, you can store them in a ziplock bag and refrigerate them for up to 2 months. Simply remove small portions as needed and use them accordingly.
Tips to make Shenga Chutney Pudi
- I have roasted the peanuts on the gas top on a Kadai, but you can also microwave for 2-3 minutes till they are roasted, OR you can use store-bought roasted peanuts to fasten the process.
- The red color of this shenga chutney pudi mainly comes from the chili powder used. I got this red chili powder made in my hometown (made using Byadgi red chilies + Guntur chilies), but you can also use Kashmiri red chili powder to get this color.
- Dry-grind the peanut mixture only after it's cooled completely; otherwise, there is a chance of oil oozing out.
- You can also dry roast curry leaves in the microwave for 90-120 seconds; check in between.
Variations
- Jaggery is optional, so you can make spicy chutney powder without adding it too.
- You can also use 2 tablespoons of roasted sesame seeds, flax seeds, or dry coconut and reduce the same amount of peanuts from the ingredients for healthier variation.
- Please do not remove the skin of peanuts, as they are very nutritious.
- Some people also use whole, dry red chilies to make this groundnut chutney powder. But I prefer using chili powder since it's easily available at home any time of the year.
Recipe FAQs
Yes, you can skip it. You can also replace it with a big pinch of hing (asafoetida).
More Chutney Powder Recipes
Peanut Chutney Powder Recipe (Shenga Chutney Pudi)
Ingredients
- ½ cup peanut/groundnut/shenga/kadlekai
- 1.5 tablespoon red chili powder (adjust as per your spice level)
- 2 stalks curry leaves
- 4 garlic cloves USA or two full bulb if it is Indian garlic
- ½ teaspoon jaggery
- 1 small piece tamarind
- salt to taste
Instructions
- Heat a pan or kadhai and dry roast peanuts on low flame until they get roasted well and brown spots appear on them. Transfer it to another plate. Cool completely. You can also roast the peanuts in the air fryer.
- In the same kadai add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool Completely.
- Add all the ingredients mentioned in the ingredients section into a mixer jar.
- Dry grind it using the pulse mode to make a coarse powder. (*SEE VIDEO FOR REFERENCE)
- Transfer it back to the plate, and mix it well. Yields 1 cup of chutney powder.
- Store it in an airtight container. Serve it with roti or chapathi. Also tastes great when mixed with oil or curd.
Notes
Tips:
- I have roasted the peanuts on the gas top on a Kadai, but you can also microwave for 2-3 minutes till they are roasted, OR you can use store-bought roasted peanuts to fasten the process.
- The red color of this shenga chutney pudi mainly comes from the chili powder used. I got this red chili powder made in my hometown (made using Byadgi red chilies + Guntur chilies), but you can also use Kashmiri red chili powder to get this color.
- Dry-grind the peanut mixture only after it's cooled completely; otherwise, there is a chance of oil oozing out.
- You can also dry roast curry leaves in the microwave for 90-120 seconds; check in between.
Variations:
- Jaggery is optional, so you can make spicy chutney powder without adding it too.
- You can also use 2 tablespoons of roasted sesame seeds, flax seeds, or dry coconut and reduce the same amount of peanuts from the ingredients for healthier variation.
- Please do not remove the skin of peanuts, as they are very nutritious.
- Some people also use whole, dry red chilies to make this groundnut chutney powder. But I prefer using chili powder since it's easily available at home any time of the year.
Nutrition
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Anonymous
Loved it..!!!
Bhavana Patil
Glad you liked it 🙂
Chloe
I have two questions:
1.) how do you not make peanut butter? because I made peanut butter, I roasted it until it was drier and mixed it in, now it's kind of like pie dough after you crumble in the butter. Is that what I was going for though?
2.) I made set dosa but the inside wouldn't cook, it just stayed sticky. I remember this happening when I tried to make injera (an Ethiopian fermented flatbread), so it's something I'm doing wrong with the fermentation process, right? Do you know what I did wrong and how to correct it?
Thank you and I LOVE your blog! India has the best spices, no, the best FOOD in the world. Bold statement, I know, but it's true 😀
Bhavana Patil
Hi Chloe, Thank you for your kind words on my blog.
1) This recipe is not peanut butter, it's a South Indian condiment (dry chutney powder) made of roasted peanuts, chili powder and some spices usually eaten as a side dish with rice, Indian flatbread, or sprinkled on dosa with some ghee.
2)Regarding set dosa.. fermentation also plays imp role, dosa comes out porus and fluffy only the batter is well fermented.Also, make sure dosa is not too thick, as it can result in undercooked dosa. Making dosas are very tricky, so I would highly recommend trying 1-2 times to get a perfect result.
Hope this helps.
Anonymous
Thanks a lot...dis recipe came out so well!!!
bhavana
Thank you 🙂 I am glad you loved it 🙂
Anonymous
Easy and Loved this chutney powder
bhavana
Thank you!
Rajesh
Can we store peanut chutney for three month?
bhavana
Hi You can store in refrigerator for 1 month and in deep freezer upto 3 months.But when you keep outside at room temperature best if used by 15 days to retain freshness
Anonymous
Can we store peanut chutney for three month?
bhavana
Hi You can store in refrigerator for 1 month and in deep freezer upto 3 months.But when you keep outside at room temperature best if used by 15 days to retain freshness