South Karnataka Peanut Chutney
Roasted peanut chutney with curry leaves and red chilli. South Karnataka dry chutney powder (chutney pudi) for rice and rotti.
People also search this as south karnataka shenga chutney, south karnataka kadalekai chutney.
Ingredients
Main
- salt (optional) (whole)
- Peanuts — 250 g (whole)
- dry red chillies — 20 g (whole)
Tempering
- Asafoetida (optional) — 0.4 g (whole)
- Curry Leaves — 3 g (whole)
- Cumin Seeds — 2 g (whole)
- Coconut Oil — 2 tbsp (whole)
Method
- Dry roast the peanuts in a pan on medium heat until the skins crackle and turn golden. Cool completely and rub off the skins.
- In the same pan, lightly roast the dry red chillies and curry leaves until crisp, then add the cumin seeds and hing for a few seconds.
- In a mixer, grind the roasted peanuts, chillies, curry leaves, cumin, hing, and salt to a coarse powder -- do not over-grind into a paste.
- Mix a little coconut oil into the powder just before serving, or store the dry powder separately in an airtight jar.
- Serve mixed with hot rice and ghee, or with rotti.
Common questions
- What is ದಕ್ಷಿಣ ಕರ್ನಾಟಕ ಶೇಂಗಾ ಚಟ್ನಿ in English?
- ದಕ್ಷಿಣ ಕರ್ನಾಟಕ ಶೇಂಗಾ ಚಟ್ನಿ is written South Karnataka Peanut Chutney in English.
- How many calories in one plate of South Karnataka Peanut Chutney?
- 144 kcal per plate.
- How much cooking time?
- 15 min — 10 min prep, 5 min cooking.