Shenga Chutney | Groundnut Chutney | Kadalebeeja Chutney
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 small bowl
- 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
- 1 Tsp oil
- ½ Tsp mustard seeds
- ½ broken red chilli
- Curry leaves
- 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
Can be made with desiccated coconut or a mixture of both
Amchur powder can be substituted with tamarind pulp/paste
Recipe by Food Of Interest at https://foodofinterest.com/groundnut-chutney/
3.5.3208