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.
Servings: 2 cups
Calories: 110kcal
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 tablespoon Kashmiri Red Chili Powder or 1 tablespoon normal Red Chili Powder
- 1 teaspoon Grated Jaggery Optional
- 1.5 teaspoon Salt
- 1 teaspoon 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 teaspoon 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!
Video
Nutrition
Serving: 1tablespoon | Calories: 110kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g