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Peanut Chutney Powder (shenga chutney pudi) served in a white bowl with raw peanuts and curry leaves on the side
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5 from 8 votes

Peanut Chutney Powder Recipe (Shenga Chutney Pudi)

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.
Course Side Dish
Cuisine Indian, North Karnataka
Keyword chutney powder recipes, chutney pudi recipes, peanut chutney powder, shenga chutney pudi
Diet Gluten-Free, Vegan, Vegetarian
Method Stovetop
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 43kcal
Author Bhavana Patil


Measuring cup used = 1 cup = 250 ml


  • 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



  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.


  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.


Serving: 1tablespoon | Calories: 43kcal | Carbohydrates: 1.2g | Protein: 1.9g | Fat: 3.7g | Cholesterol: 0mg | Sodium: 1.4mg | Potassium: 53.3mg | Fiber: 0.6g | Sugar: 1.2g | Vitamin A: 140IU | Vitamin C: 0mg | Calcium: 70mg | Iron: 0.1mg