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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 6 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, north karnataka style, peanut chutney powder, peanut recipes, shenga chutney pudi, vegan
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.
  • In same kadai add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool Completely.
  • In a blender/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.



  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.


  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.


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