Shenga Chutney Pudi | Groundnut Chutney Powder | How to make groundnut chutney powder?
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 150 Gm~
- ½ heaped Cup (110 Gm) shenga/groudnuts
- ¼ heaped Cup (50 Gm) puthani/roasted gram/huri gadale
- 8-10 dry red chillies
- 2-3 small crystal hing/asafoetida
- ½ Tsp~ salt
- ¼ Cup desiccated coconut
- ¼ Cup curry leaves
- 1 Tsp oil
- 1 Tsp mustard
- Dry roast shenga till they turn crisp and their skin changes colour
- Add red chillies and roast lightly
- Add hing and roast again. Turn off heat
- Add desiccated coconut and keep aside
- In another pan, fry curry leaves in 2-3 drops of oil till they crisp up
- Once cooled, add roasted gram, salt, curry leaves to shenga mixture
- Add this to a mixer jar, grind dry into a chutney pudi/powder
- Make tadka with oil and mustard. Pour over chutney pudi. Mix well
- Store in air-tight container. Use as required
Colour of chutney powder depends on colour of red chilli (byadagi variety gives best colour and taste). I have used regular dry red chillies here
Add salt as per your taste
Increase red chillis as per your liking of spiciness of chutney powder
Roasted gram balances the flavours and oiliness of groundnuts
Use this sparingly as this can become very spicy for a few people
Recipe by Food Of Interest at https://foodofinterest.com/groundnut-chutney-powder/
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