Peanut Chutney Powder | Shenga Chutney Pudi Recipe

Peanut Chutney Powder is a very popular chutney pudi in North Karnataka. It is also called as “Shenga Chutney Pudi”. Its a very tasty condiment made with peanuts, garlic, curry leaves, tamarind, jaggery and salt. It is usually served with jowar Roti, paratha and even with idli/dosa. We can also add this podi to the stir-fry poriyal, salads and any gravies. We can even mix with hot steaming rice along with a tsp of ghee and have it like Paruppu Podi. It’s a very handy condiment in our pantry.

Usually for Idli podi we use pulses like urad dal, chana dal but for this peanut chutney podi, the main ingredient is peanuts. The nutty flavor of the peanuts are the main flavor combined with other spices. This chutney podi tastes so good with Paratha varieties like Aloo paratha, Mooli paratha and many more.

Tips for making Peanut Chutney Powder:

1. We can use peanuts with skin or without skin. We first need to roast the peanuts till they are crispy. If you are using raw peanuts with skin, you can see after roasting peanuts, the skin will come out easily.
2. If you use roasted peanuts from store, still roast the peanuts again for a minute or till its hot.
3. Allow the roasted peanuts to cool down and then grind it.
4. We can also add cumin seeds for additional flavor.
5. Adding garlic is optional. If you don’t want to add garlic, you can exclude.
6. Adding jaggery is also optional.
7. Do not grind the peanuts continuously. Grind the fried ingredients in pulse mode till you get a coarse powder.
8. Allow the podi to cool off completely then store in air-tight container.

You may also want to try:

• Kollu Podi
• Ambica Appalam depot style Paruppu Podi
• Sambar Powder
• Rasam Powder

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Peanut Chutney Powder | Shenga Chutney Pudi Recipe

Peanut Chutney Powder is a very popular spice powder in North Karnataka. It is a lip-smacking accompaniment to Idli/dosa/paratha/roti or any meals. Learn here how to make this peanut chutney powder with step by step pictures, instructions and video.

Course Chutney, Home made Powders / Masala

Cuisine Indian Cuisine, Indian Recipes, Karnataka, South Indian Recipes

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2 cups

Calories 110kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan
• Mixing Bowl

Ingredients

• 2 Cups Raw Peanuts 1 Cup - 250ml
• 1 sprig Curry leaves
• 1 Gooseberry Size Tamarind
• 6-7 Garlic cloves Optional
• 2 tbsp Kashmiri Red Chili Powder or 1 tbsp normal Red Chili Powder
• 1 tsp Grated Jaggery Optional
• 1.5 tsp Salt
• 1 tsp Oil

Instructions

• Heat a heavy bottomed pan. Add 2 cups of raw peanuts. Roast the peanuts in low-medium flame till its crispy. If you use peanuts with skin, you can see the peanuts are roasted if you are able to remove its skin easily after roasting. If you get roasted peanuts without skin from stores, dry roast for a minute.
• Allow the roasted peanuts to cool and take it to mixer jar.
• In the same pan, add a tsp of oil. First add curry leaves and fry the curry leaves for few seconds.
• Next, add tamarind and garlic to the pan. Fry everything for 2 mins in low flame. Take this aside in a mixer jar.
• To the orasted peanuts and fried curryleaves, tamarind and garlic, add kashmiri red chili powder, salt and jaggery.
• Grind everything in pulse mode till the peanuts are broken coarse powder. Do not grind continuoulsy as the peanuts tend to release oil.
• Allow the ground peanut pudi to cool off completely and then store in air-tight container.
• Relish this delicious Peanut Chutney Powder with idli/dosa/paratha/roti!

Nutrition

Serving: 1tbsp | Calories: 110kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

• Heat a heavy bottomed pan. Add 2 cups of raw peanuts. .

• Roast the peanuts in low-medium flame till its crispy. If you use peanuts with skin, you can see the peanuts are roasted if you are able to remove its skin easily after roasting. If you get roasted peanuts without skin from stores, dry roast for a minute.

• Allow the roasted peanuts to cool in a broad bowl.

• In the same pan, add a tsp of oil. First add curry leaves and fry the curry leaves for few seconds. Next, add tamarind and garlic to the pan. Fry everything for 2 mins in low flame. Take this aside in the same bowl and allow it to cool.

• Take the roasted peanuts, fried curryleaves, tamarind, garlic to the mixer jar along with kashmiri red chili powder, salt and jaggery.

• Grind everything in pulse mode till the peanuts are broken coarse powder. Do not grind continuoulsy as the peanuts tend to release oil. Allow the ground peanut pudi to cool off completely and then store in air-tight container.

• Relish this delicious Peanut Chutney Powder with idli/dosa/paratha/roti!

The post Peanut Chutney Powder | Shenga Chutney Pudi Recipe appeared first on Subbus Kitchen.