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Home » Recipes » Chutney Podi

Peanut Chutney Powder | Shenga Chutney Pudi

Oct 27, 2022. by Bhavana Patil. 12 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

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.

Peanut Chutney Powder (shenga chutney pudi) served in a white bowl with raw peanuts and curry leaves on the side
Peanut Chutney Powder

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.

Jump to:
  • Health benefits of Peanuts?
  • Peanut Chutney Powder Ingredients
  • How to Make Peanut Chutney Powder
  • Tips to make Shenga Chutney Pudi
  • Variations
  • Recipe FAQs
  • More Chutney Powder Recipes
  • Peanut Chutney Powder Recipe (Shenga Chutney Pudi)

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 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 red dry chillies and use them.
  • 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.
Peanut Chutney Powder Ingredients

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.

step to roast peanuts in a pan collage

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

step to roast curry leaves in a pan for shenga chutney pudi collage

Add all the ingredients mentioned in the ingredients section into a mixer jar.

step to add all ingredients in a blender collage

Then dry grind it using pulse mode and make it a medium-coarse powder. (*SEE VIDEO FOR REFERENCE).

step to blend chutney powder into smooth shenga chutney pudi collage

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

  1. 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.
  2. 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.
  3. This chutney pudi easily lasts long for 15 to 20 days when stored at room temperature in an airtight container.
  4. If you are making them in large quantities, you can refrigerate for up to 2 months in a ziplock, remove small portions, and use them accordingly.
  5. Dry grind the peanuts only after it's cooled completely otherwise, there are chances of oil oozing out. 
  6. You can dry roast curry leaves in the microwave for 90-120 secs, check in between.

Variations

  1. Jaggery is optional, so you can make spicy chutney powder without adding it too.
  2. 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.
  3. Please do not remove the skin of peanuts, as they are very nutritious.
  4. 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

Can I make peanut chutney powder without garlic?

Yes, you can skip it. You can also replace it with a big pinch of hing (asafoetida).

More Chutney Powder Recipes

  • 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
Tried this recipe?Don’t forget to give a ★ rating below
Peanut Chutney Powder (shenga chutney pudi) served in a white bowl with raw peanuts and curry leaves on the side

Peanut Chutney Powder Recipe (Shenga Chutney Pudi)

Bhavana Patil
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 8 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 43
Course: Side Dish
Cuisine: Indian, North Karnataka
Diet: Gluten-Free, Vegan, Vegetarian
Method: Stovetop
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes

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.
    step to roast peanuts in a pan collage
  • In same kadai add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool Completely.
    step to roast curry leaves in a pan for shenga chutney pudi collage
  • Add all the ingredients mentioned in the ingredients section into a mixer jar.
    step to add all ingredients in a blender collage
  • Dry grind it using pulse mode and make it a medium coarse powder. (*SEE VIDEO FOR REFERENCE)
    step to blend chutney powder into smooth shenga chutney pudi collage
  • 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.
    Peanut Chutney Powder (shenga chutney pudi) served in a white bowl with raw peanuts and curry leaves on the side

Notes

Tips:

  1. 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.
  2. 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.
  3. This chutney pudi easily lasts 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 them accordingly.
  5. Dry grind the peanuts only after it's cooled completely otherwise there are chances of oil oozing out. 
  6. You can dry roast curry leaves in the microwave for 90-120 secs, check-in between.

Variations:

  1. Jaggery is optional so you can make spicy chutney powder without adding it too.
  2. 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.
  3. Do not remove the skin of peanuts as they are very nutritious.
  4. 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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 1tablespoonCalories: 43kcalCarbohydrates: 1.2gProtein: 1.9gFat: 3.7gCholesterol: 0mgSodium: 1.4mgPotassium: 53.3mgFiber: 0.6gSugar: 1.2gVitamin A: 140IUVitamin C: 0mgCalcium: 70mgIron: 0.1mg
Keyword chutney powder recipes, chutney pudi recipes, peanut chutney powder, shenga chutney pudi
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More Chutney Podi

  • Chutney Powder (Kadle Bele Chutney Pudi)
  • Curry Leaves Powder (Karibevu Chutney Pudi)
  • Flax Seeds Chutney Powder (2 Ways)
  • Dry Chutney Powder/Pudi Recipe
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Reader Interactions

Comments

  1. Anonymous says

    January 22, 2019 at 9:20 pm

    Can we store peanut chutney for three month?

    Reply
    • bhavana says

      March 30, 2019 at 8:39 pm

      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

      Reply
  2. Rajesh says

    January 22, 2019 at 9:22 pm

    Can we store peanut chutney for three month?

    Reply
    • bhavana says

      March 30, 2019 at 8:40 pm

      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

      Reply
  3. Anonymous says

    December 08, 2019 at 10:36 pm

    5 stars
    Easy and Loved this chutney powder

    Reply
    • bhavana says

      December 09, 2019 at 2:07 am

      Thank you!

      Reply
  4. Anonymous says

    November 24, 2020 at 11:31 pm

    5 stars
    Thanks a lot...dis recipe came out so well!!!

    Reply
    • bhavana says

      November 25, 2020 at 1:45 pm

      Thank you 🙂 I am glad you loved it 🙂

      Reply
  5. Anonymous says

    January 27, 2021 at 8:50 am

    5 stars
    Loved it..!!!

    Reply
    • Bhavana Patil says

      January 27, 2021 at 11:23 am

      Glad you liked it 🙂

      Reply
      • Chloe says

        May 02, 2021 at 5:32 am

        5 stars
        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 😀

        Reply
        • Bhavana Patil says

          May 02, 2021 at 1:13 pm

          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.

          Reply

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