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.
Peanut Chutney Powder is a popular chutney powder 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 add this podi to the stir-fry poriyal, salads or 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 good with Paratha varieties like Aloo paratha, Mooli paratha and many more.
Tips for making Peanut Chutney Powder:
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.
If you use roasted peanuts from store, still roast the peanuts again for a minute or till its hot.
Allow the roasted peanuts to cool down and then grind it.
We can also add cumin seeds for additional flavor.
Adding garlic is optional. If you don’t want to add garlic, you can exclude.
Adding jaggery is also optional.
Do not grind the peanuts continuously. Grind the fried ingredients in pulse mode till you get a coarse powder.
Allow the podi to cool off completely then store in air-tight container.
If you like this Peanut Chutney Powder then you can also try other Podi Recipes
Kollu Podi– Kollu Podi, a spicy and tasty podi variety made with horse gram and mild spices. This kollu podi can be served as a side for Idli/Dosa or we can mix with hot steaming rice along with a teaspoon of ghee.
Ambica Appalam depot style Paruppu Podi– Paruppu Podi, a smooth dal powder made with toor dal, roasted gram and few other spices. Paruppu podi is a handy ready to eat, must have mix in our pantry. A spoon of Paruppu podi mixed with hot steaming rice along with a generous spoon of ghee makes us drool!
Sambar Powder– Sambar podi is integeral part of South Indian Kitchen. Earlier days we make Sambar Powder in bulk (in Kgs) as we get to the grinding mills to grind the ingridents. Now with Mixer Grinder in our homes, we we can make fresh small batches of Sambar Powder.
Cuisine: Indian Cuisine, Indian Recipes, Karnataka, South Indian Recipes
Equipments Needed
Heavy Bottomed Pan
Mixing Bowl
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 25minutes
Servings: 2cups
Calories: 110kcal
Author: Sowmya Venkatachalam
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.
2tbspKashmiri Red Chili Powderor 1 tbsp normal Red Chili Powder
1tspGrated JaggeryOptional
1.5tspSalt
1tspOil
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!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
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!
