Simple, practical, and full of everyday flavour, Peanut Chutney Powder Recipe (Shenga Chutney Pudi) is a vegetarian Indian, North Karnataka side dish made with peanut/groundnut/shenga/kadlekai, red chili powder, and curry leaves in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 4
- Category: Side Dish
- Cuisine: Indian, North Karnataka
Ingredients
- 1/2 cup peanut/groundnut/shenga/kadlekai
- 1.5-2 teaspoons red chili powder ((adjust as per your spice level))
- 2 stalks curry leaves
- 2-3 garlic cloves (USA or two full bulb if it is Indian garlic)
- 1/2 teaspoon cumin seeds
- 1 small piece tamarind
- salt (to taste)
- 1/2 jaggery
Method
- Heat a pan or kadhai and dry roast peanuts on low flame until they get 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 the same kadai add curry leaves and dry roast on medium flame until they turn dry and crispy. Then add cumin seeds, garlic cloves, and tamarind. Saute for another 30 seconds and turn off the gas. Let them cool completely before using.
- Add all the ingredients mentioned in the ingredients section into a mixer jar.
- Dry grind it using the pulse mode to make a coarse powder. (*SEE VIDEO FOR REFERENCE)
- Transfer it back to the plate, and mix it well. Yields 1 cup of chutney powder.
- Store it in an airtight container. Serve it with roti or chapathi. Also tastes great when mixed with oil or curd.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
