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 pudi or powder is very easy and a lifesaver. This popular peanut dry chutney powder (pudi) is generally served along with jolada roti and ennegayi palya in North Karnataka.
I have shared quite a few pudi or podi recipes till now, but this shenga chutney pudi recipe is my favorite and is frequently used at home.
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 recipes from Karnataka Girmit, Nargis Mandakki, Masala Puffed Rice, Mandakki Usli Recipe, Avrekalu Upma.
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Health benefits of Peanuts?
- Excellent source of plant-based protein.
- Are Chock Full of Heart-Healthy Monounsaturated Fats
- Excellent Source of Biotin
- Source of Antioxidants
- Maintaining a healthy weight
Peanut Chutney Powder Ingredients
Peanut/groundnut/shenga/kadlekai: use roasted peanuts. Roasting peanuts on low medium flame is very important to get the best flavor.
Red chili powder: adjust as per your spice level or you can also dry roast red dry chillies and use.
Garlic cloves: 3-4 garlic cloves or two full bulbs if it is Indian garlic.
Curry leaves: I use 1 stalk, you can increase if you like.
Jaggery: it's optional, but gives a nice flavor.
Tamarind: add a little.
How to Make Peanut Chutney Powder
Firstly, heat a pan or kadai and dry roast peanuts 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 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.
Then dry grind it using pulse mode and make it a medium-coarse powder. (*SEE VIDEO FOR REFERENCE).
Transfer it 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 roti or chapati.
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 from my hometown (made using Byadgi red chilies + Guntur chilies) but you can also use Kashmiri red chili powder to get this color.
- This chutney pudi easily lasts long for 15 to 20 days when stored at room temperature in an airtight container.
- If you are making in large quantities, you can refrigerate for up to 2 months in a ziplock, remove small portions, and use them accordingly.
- Dry grind the peanuts only after it's cooled completely otherwise there are chances of oil oozing out.
- You can dry roast curry leaves in the microwave for 90-120 secs, 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.
- 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).
- Dry Coconut Chutney Powder
- Chana Dal Chutney Powder
- Fried gram/hurigadale chutney powder
- Gun Powder for idli/dosa tawa fry
- Flax seed chutney powder
- Curry Leaves Powder
Peanut Chutney Powder Recipe (Shenga Chutney Pudi)
Ingredients
Measuring cup used = 1 cup = 250 ml
- 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
- tamarind little
- salt to taste
Instructions
- Heat a pan or kadhai and dry roast peanuts on low flame until it gets 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 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 pulse mode and make it a medium coarse powder. (*SEE VIDEO FOR REFERENCE)
- Transfer it back to the plate, mix it well. Yields 1 cup of chutney powder.
- Store it in an air tight 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 red chili powder used. I got this red chili powder made from my hometown (made using byadgi red chilies + guntur chiles) but you can also use Kashmiri red chili powder to get this color.
- This chutney pudi easily lasts long for 15-20 days when stored at room temperature in an airtight container.
- If you are making in large quantity, you can also refrigerate up to 2 months in a ziplock and remove small portions and use them accordingly.
- Dry grind the peanuts only after it's cooled completely otherwise there are chances of oil oozing out.
- You can dry roast curry leaves in the microwave for 90-120 secs, 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.
- Do not remove the skin of peanuts as they are very nutritious.
- Some people also use whole 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 says
Can we store peanut chutney for three month?
bhavana says
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
Rajesh says
Can we store peanut chutney for three month?
bhavana says
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 says
Easy and Loved this chutney powder
bhavana says
Thank you!
Anonymous says
Thanks a lot...dis recipe came out so well!!!
bhavana says
Thank you 🙂 I am glad you loved it 🙂
Anonymous says
Loved it..!!!
Bhavana Patil says
Glad you liked it 🙂
Chloe says
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 says
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.