Peanut Chutney Powder Recipe

Peanut chutney powder also known as shenga chutney pudi is a North Karnataka recipe prepared using peanuts, red chili powder, curry leaves, garlic, tamarind ,jaggery and salt.

Preparing home made chutney pudi or powder is very easy and is a life saver too.This popular chutney pudi is generally served along with jolada roti and ennegayi palya in North Karnataka.

I have shared quite a few pudi or podi recipe till now, but this shenga chutney pudi recipe is my favorite and used frequently at home. I learnt this recipe from my mom, she makes the best peanut chutney pudi and many times i share it with my friends since there is so much demand for it.

My husband has the habit of having this shenga chutney pudi 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.

You can find more chutney powder recipes on this blog like Gun Powder for idli/dosa tawa fry ,Fried gram/hurigadale chutney powder,Flax seed chutney powder and Dry Coconut Chutney Powder.

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

TIPS TO MAKE PEANUT CHUTNEY POWDER RECIPE

1. In this recipe, i have roasted the peanuts on the gas top, but it can also be done in the microwave for 2 minutes OR you can use store-bought roasted peanuts to fasten the process.
2. The red color to this shenga chutney pudi mainly comes from the red chilli powder used.I got this red chilli powder made from my hometown (made using byadgi red chillies + guntur chilles) but you can also use kashmiri red chilli powder to get this color.
3. This chutney pudi easily last long for 15-20 days when stored at room temperature in an airtight container.
4. If you are making in large quantity , you can also refrigerate up to 2 months in a ziplock and remove small portions and use accordingly.
5. Dry grind the peanuts only after its cooled completely else there are chances of oil oozing out. 
6. You can dry roast curry leaves in microwave for 90-120 secs, check in between.

VARIATIONS:

1. Jaggery is optional ,You can make spicy chutney powder without adding it too.
2. You can also use 2 tablespoon of roasted sesame seeds ,flax seeds or dry coconut and reduce same amount of peanuts from the ingredients for healthier variation.
3. Do not remove the skin of peanuts as they are nutritious.
4. Some people also use whole red chillies to make this chutney powder.But i prefer using chilli powder since its easily available at home any time of the year.

HOW TO MAKE PEANUT CHUTNEY POWDER RECIPE STEP BY STEP

INGREDIENTS:

• peanut/groundnut/shenga/kadlekai
• red chili powder (adjust as per your spice level)
• curry leaves
• garlic cloves 
• jaggery
• Tamarind
• Salt to taste

METHOD:

1.Heat a pan or kadai 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.

2.In same kadai add curry leaves and dry roast on medium flame until they turn dry and crispy.Cool Completely.

3.Take a blender/Mixer grinder add all the ingredients mentioned in the ingredients section.Dry grind it using pulse mode and make it a medium coarse powder.(*SEE VIDEO FOR REFERENCE).

4.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.

MORE RECIPES FROM KARNATAKA

Girmit|Hubli-Dharward Style Girmit Recipe

Nargis Mandakki |Davangere Special Puffed Rice

Masala Puffed Rice|Spicy Garlic Puffed Rice

Karnataka Style Mandakki Usli Recipe|Puffed Rice Upma

Avrekalu Upma

PEANUT CHUTNEY POWDER|SHENGA CHUTNEY POWDER RECIPE CARD

★ DID YOU TRY THIS RECIPE?  Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!

Peanut Chutney Powder|Shenga Chutney Powder

Peanut chutney powder also known as shenga chutney pudi is actually a North Karnataka dish prepared using peanuts, red chili powder, curry leaves, garlic, tamarind ,jaggery and salt.

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: Indian, north karnataka

Keyword: chutney powder recipes, chutney pudi recipes, north karnataka style, peanut chutney powder, peanut recipes, shenga chutney pudi, vegan

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Calories: 43kcal

Author: bhavana

Ingredients

measuring cup used = 1 cup = 250 ml

• 1/2 cup peanut/groundnut/shenga/kadlekai
• 1.5 tablespoon red chili powder (adjust as per your spice level)
• 1 stalk curry leaves
• 4 garlic cloves USA or two full bulb if it is Indian garlic
• 1/2 teaspoon jaggery
• little Tamarind
• 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.
• In same kadai add curry leaves and dry roast on medium flame until they turn dry and crispy.Cool Completely.
• In a blender/Mixer grinder add all the ingredients mentioned in the ingredients section.
• 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 TO MAKE PEANUT CHUTNEY POWDER 

1. In this recipe, i have roasted the peanuts on the gas top, but it can also be done in the microwave for 2 minutes OR you can use store-bought roasted peanuts to fasten the process.
2. The red color to this shenga chutney pudi mainly comes from the red chilli powder used.I got this red chilli powder made from my hometown (made using byadgi red chillies + guntur chilles) but you can also use kashmiri red chilli powder to get this color.
3. This chutney pudi easily last long for 15-20 days when stored at room temperature in an airtight container.
4. If you are making in large quantity , you can also refrigerate up to 2 months in a ziplock and remove small portions and use accordingly.
5. Dry grind the peanuts only after its cooled completely else there are chances of oil oozing out. 
6. You can dry roast curry leaves in microwave for 90-120 secs, check in between.

VARIATIONS:

1. Jaggery is optional ,You can make spicy chutney powder without adding it too.
2. You can also use 2 tablespoon of roasted sesame seeds ,flax seeds or dry coconut and reduce same amount of peanuts from the ingredients for healthier variation.
3. Do not remove the skin of peanuts as they are nutritious.
4. Some people also use whole red chillies to make this chutney powder.But i prefer using chilli powder since its easily available at home any time of the year.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts

Peanut Chutney Powder|Shenga Chutney Powder

Amount Per Serving (1 tablespoon)

Calories 43 Calories from Fat 33

% Daily Value*

Fat 3.7g6%

Sodium 1.4mg0%

Potassium 53.3mg2%

Carbohydrates 1.2g0%

Fiber 0.6g3%

Sugar 1.2g1%

Protein 1.9g4%

Vitamin A 140IU3%

Calcium 70mg7%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

Pin It For Later

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.