Peanut Garlic Chutney Powder / Shenga Chutney Pudi

One of my friends who is from north karnataka introduced me to this. As usual, I just asked her what the ingredients are and came up with my own proportions. It is one of the powder we use regularly at home since it doesn't need lot of time to make it. Here is how I make it..

Ingredients:

• Roasted peanuts - 2 cups (I buy already roasted and skinned peanuts)
• Dalia or hurigadale - 1 cup
• Garlic - 10 pods or more if you are a garlic lover
• Cumin seeds - 1 tsp
• Salt - to taste
• Red chilli powder - 1 tsp or more to taste
• Sugar - 1 TBSP
• Curry leaves - a few 

Method:
In a mixie jar / blender jar / dry grinder, take the peanuts, dalia, garlic, cumin, salt, red chilli powder, curry leaves and start pulsing till you get fine crumb like powder. If you are doing it in batches, add couple of garlic cloves to each batch so that it doesn't get too oily for the batch you added garlic in. Check for the salt, chilli powder and adjust if necessary. Add Sugar and mix well and store in an airtight container. It stays at room temperature for 3 months without any problems. If you want to store for longer, refrigerate it. This goes well with idli, dosa or good with some rice.

Variations:
You can eliminate garlic and use hing instead if you do not like garlic. Can omit cumin too if you do not like cumin.
If you like a wet powder, decrease or totally eliminate dalia/hurigadale.

Happy Cooking!! Pin It