Shenga Chutney Pudi
Veg
Vegan
Dry groundnut-sesame-chilli powder — roasted peanuts, sesame seeds, dried red Byadagi chilli, garlic, and salt coarsely ground into a shelf-stable, intensely flavoured powder. The most important table condiment of North Karnataka: mixed with ghee into a thick paste and eaten with jolada rotti, stirred into rice, sprinkled on upma, or stirred into yogurt. Every North Karnataka kitchen keeps a jar perpetually on the counter.
Cuisines
Udupi
Coorgi
Mysore
North Karnataka
Best for
Breakfast
Lunch
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | raw peanuts |
| 1/4 cup | dry coconut (kopra) |
| 5-6 | dried red chilies |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1/2 teaspoon | asafoetida |
| 1 teaspoon | tamarind paste |
| 1 teaspoon | jaggery |
| — | salt to taste |
| 1 tablespoon | oil |
Instructions
- 1 Heat a pan over medium heat and dry roast the peanuts until they turn golden brown. Set aside to cool.
- 2 In the same pan, add dry coconut and roast until it becomes slightly golden. Remove and set aside.
- 3 Add a tablespoon of oil to the pan and roast the dried red chilies until they are crisp. Remove and set aside.
- 4 In the remaining oil, add coriander seeds, cumin seeds, and asafoetida. Roast until fragrant.
- 5 Once all ingredients have cooled, combine them in a blender along with tamarind paste, jaggery, and salt.
- 6 Blend the mixture into a coarse powder. Adjust salt as needed.
- 7 Store the chutney pudi in an airtight container for up to a month.
Tips
For a spicier chutney pudi, increase the number of dried red chilies.