Shenga / Peanut Chutney Pudi
chutney
⚠ Not yet reviewed against the source — may contain OCR/transcription errors.
This is served with every meal on my recent trip to the North Karnataka / Hubli region. Super delicious. Had it with my buttered toast today. Yumm!
Ingredients
- 1 cup peanut / groundnut / shenga
- 1 tsp oil
- 3 clove garlic
- 1 tsp cumin / jeera
- Small piece tamarind / imli
- Few curry leaves
- 1 tsp kashmiri red chilli powder
- ½ tsp jaggery / gud / bella
- ¾ tsp sait
Method
- Dry roast 1 cup peanuts on medium flame.
- Roast until the peanuts turn crunchy and start to leave their skin.
- Cool the peanuts completely and transfer to a blender.
- In the same kadhai heat 1 tsp oil and roast 3 clove garlic.
- Roast until golden spots appear on garlic.
- Then add 1 tsp cumin, small piece tamarind and a few curry leaves.
- Roast until the curry leaves turn crisp.
- Transfer the roasted spices to the same blender.
- Add 1 tsp chilli powder, ½ tsp jaggery and ¾ tsp salt.
- Pulse and blend to a coarse powder.
- Do not blend continuously, as peanuts will release oil and turn paste.
- Store shenga chutney pudi in an airtight container and enjoy .
Source: namma-veetu-samayal