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Shenga Chutney | Groundnut Chutney | Kadalebeeja Chutney

vindhyadesai

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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Super tasty shenga/groundnut chutney a side dish for dosa, idlis
Author:
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
3.5.3208

 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

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