Shenga Chutney | Groundnut Chutney | Kadalebeeja Chutney
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 small bowl
 
Super tasty shenga/groundnut chutney a side dish for dosa, idlis
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
Recipe by Food Of Interest at https://foodofinterest.com/groundnut-chutney/