Shenga Chutney | Groundnut Chutney | Kadalebeeja Chutney

If you are looking for a change from coconut chutney (which obviously is the easiest choice) for idlis and dosas, then shenga/kadalebeeja/groundnut chutney is a great choice. The grainy texture of groundnuts and the added flavour like amchur(dry mango powder) makes this chutney quite rich in taste.

Shenga Chutney | Groundnut Chutney | Kadalebeeja Chutney

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Super tasty shenga/groundnut chutney a side dish for dosa, idlis

Author: Vindhya Desai

Recipe type: Side

Cuisine: Indian

Serves: 1 small bowl

Ingredients

• 1 Tsp oil
• ½ Tsp jeera
• 1 green chilli
• 1 dry red chilli
• A pinch of hing/asafoetida
• 5-6 curry leaves
• ¼ Cup groundnuts/red peanuts/shenga/kadalebeeja/moongphali
• ½ Cup grated fresh coconut
• 1 Tsp amchur powder
• 1 small piece jaggery/bella/unrefined cane sugar
• 1-2 Tbsp chopped coriander
• Salt to taste
• Water to grind to a chutney
  

For Tadka:

• 1 Tsp oil
• ½ Tsp mustard seeds
• ½ broken red chilli
• Curry leaves

Method

1. Heat oil, add jeera, let it splutter
2. Add green chilli, dry red chilli and hing, Fry for a few seconds on low flame
3. Add curry leaves. Fry
4. Add groundnuts, let them coat with oil. Fry till they lightly change in colour
5. Add freshly grated coconut. Turn off heat
6. Add this mixture to a mixie jar/blender, add amchur powder and chopped coriander
7. Add sugar/jaggery, salt
8. Grind into a chutney. Make tadka and add to chutney
9. Serve with dosas, idli or paddus or even chapathis

Notes

Can be made with desiccated coconut or a mixture of both

Amchur powder can be substituted with tamarind pulp/paste

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 Stepwise:

Heat oil, add jeera, let it splutter

Add green chilli, dry red chilli and hing, Fry for a few seconds on low flame

Add curry leaves. Fry

Add groundnuts, let them coat with oil. Fry till they lightly change in colour

Add freshly grated coconut. Turn off heat

Add this mixture to a mixie jar/blender, add amchur powder and chopped coriander

Add sugar/jaggery, salt

Grind into a chutney. Make tadka and add to chutney

Serve with dosas, idli or paddus or even chapathis or benne paddu