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.
Servings 4
Calories 43kcal
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.
- In same kadai add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool Completely.
- Add all the ingredients mentioned in the ingredients section into a mixer jar.
- 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:
- 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 them 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 tablespoons of roasted sesame seeds, flax seeds, or dry coconut and reduce the 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 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.
Nutrition
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