Peanut Chutney Powder | Shenga Chutney Pudi

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 is a lifesaver too. 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 used frequently at home.

I learned 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.

More recipes from Karnataka Girmit, Nargis Mandakki, Masala Puffed Rice, Mandakki Usli Recipe, Avrekalu Upma

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

Ingredients

• Peanut/groundnut/shenga/kadlekai: use roasted peanuts. It's very important to roast peanuts on low medium flame to get the best flavor.
• Red chili powder:  adjust as per your spice level or you can also dry roast red dry chilies and use.
• Garlic cloves: 3-4 garlic cloves or two full bulbs if it is Indian garlic.
• Curry leaves: I use 1 stalk of curry leaves, you can increase if you like.
• Jaggery: its optional, but gives a nice flavor.
• Tamarind: add little.

How to Make Peanut Chutney Powder Recipe

Firstly, 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.

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

Take a blender/grinder to add all the ingredients mentioned in the ingredients section.

Then 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 peanut garlic chutney powder. Store it in an air-tight container. Serve it with roti or chapati.

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 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 tablespoon of roasted sesame seeds, flax seeds or dry coconut and reduce 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 chillies to make this groundnut chutney powder. But i prefer using chili powder since its easily available at home any time of the year.

FAQs

More Chutney Powder recipes

• Dry Coconut Chutney Powder
• Fried gram/hurigadale chutney powder
• Gun Powder for idli/dosa tawa fry
• Flax seed chutney powder

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