Peanut Chutney Powder is a famous blend of spices, condiments and peanuts. The ground peanut powder is the perfect blend of flavor with a sensational taste. This chutney mix can be sprinkled onto salads, soups and potatoes. And it’s naturally gluten-free. Peanut Chutney Powder: Treat yourself with the natural peanut taste in this delicious, spicy chutney. Try out all your cooked dishes with this unique powder and feel the exotic flavour of India in your mouth.
Spicy Peanut Chutney Powder (North Karnataka Style)
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 cups
Any meal would be enhanced by the addition of this cumin and garlic-flavored dry peanut chutney from India.
- 2 cups raw peanuts (with or without skin)
- 2 tsp jeera/cumin seeds
- 5 to 6 large garlic cloves (or 2 small garlic bulbs if using the Indian variety)
- 1 to 2 stalks of curry leaves; about 20 to 25 leaves
- 3 teaspoon Kashmiri red chili powder (or 2 spicy red chili powder and 1 Kashmiri red chili powder)
- 1 tsp Pink Himalayan salt (or regular salt)
- Dry roast the peanuts in a large skillet over low heat until the skin begins to separate and the nuts begin to show dark brown or black streaks. Roast just on a medium flame while stirring regularly to prevent burning.
- Remove, then leave to cool.
- Curry leaves and garlic cloves should be dry-roasted in the same pan, stirring continuously this time until the garlic edges are just beginning to brown. Take out and move with the peanuts.
- Roast cumin seeds over low heat until they are just beginning to toast. This fragrant spice can be roasted with just the heat of the pan!
- Combine all of these roasted ingredients, then add salt, red chili powder, and the mixture to a blender jar.
- When completely cooled, pulse-blend the mixture in the blender until it reaches the desired coarseness. Avoid over-blending to prevent the peanuts from releasing their oil and turning into peanut butter!
- Take out of the jar and place in a basin. Test the flavor, then adjust the salt and chili powder.
- Well combine, let cool, and then store in airtight glass jars.
- Serve with chapathis, dosas, idlis, rotis, etc. These are fantastic when combined with some ghee and rice to make a nice dinner, sprinkled on salads, used in chaat dishes (vada pav), etc.
- Happy eating, foodies, and have fun!
Adapt the amount of cumin and chili powder to your own taste.
Depending on how pungent your garlic is, feel free to add extra if you prefer a stronger garlic flavor.
Red chilies that are dried can also be used to make this chutney powder. Just be sure not to burn them when you roast them, just until they are crisp.
Feel free to add flax seeds, sesame seeds, desiccated, dry, or fresh coconut, etc. for a distinct flavor.
Peanut Chutney Powder | Shenga Chutney Pudi Recipe
In North Karnataka, peanut chutney powder is a highly well-liked spice powder. It is a mouthwatering addition to any meal, including idli, dosa, paratha, and roti. Learn how to make this peanut chutney powder using the step-by-step instructions, photographs, and video provided here.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
In North Karnataka, peanut chutney powder is a well-liked chutney powder. It also goes by the name “Shenga Chutney Pudi.” With peanuts, garlic, curry leaves, tamarind, jaggery, and salt, it is a delicious condiment. It is frequently served with paratha, jowar roti, and occasionally idli or dosa. This podi can be added to salads, stir-fries, or other gravies. We can also combine it with hot, steaming rice and a teaspoon of ghee to make Paruppu Podi. We keep it in our pantry since it is quite useful.
Usually, we utilize pulses like urad dal and chana dal for Idli podi, however the main component in this version is peanuts. When paired with additional spices, the nutty flavor of the peanuts dominates. Aloo paratha, mooli paratha, and other variants of paratha work well with this chutney podi.
Tips for making Peanut Chutney Powder:
- Peanuts with or without skin can be used. The peanuts must first be crisped up in the oven. If you use raw peanuts with skin, you can observe that the skin will readily peel off after roasting the nuts.
- Even if you purchase pre-roasted peanuts from the store, you should still re-roast them for a minute or until they are hot.
- After the roasted peanuts have cooled, grind them.
- Cumin seeds can be added as well for more taste.
- Garlic is not required. You can exclude garlic if you don’t want to.
- Jaggery addition is an alternative.
- The peanuts shouldn’t be continuously ground. The fried components should be pulse-ground until they are reduced to a coarse powder.
- Store the podi in an airtight container after allowing it to cool fully.
If you like this Peanut Chutney Powder then you can also try other Podi Recipes
- Horse gram and mild spices are used to make the spicy and delicious Kollu Podi. This kollu podi can be mixed with hot, steaming rice and a teaspoon of ghee or served as a side dish with Idli or Dosa.
- Paruppu Podi, a smooth dal powder made with toor dal, roasted gram, and a few other spices, is the Ambica Appalam depot style. A convenient, ready-to-eat combination that is a must in our pantry is paruppu podi. We salivate when Paruppu Podi is combined with hot, steaming rice and ample amounts of ghee.
- Sambar powder, also known as sambar podi, is a staple of South Indian cuisine. As we travel to the grinding mills to process the ingridents, we used to create Sambar Powder in bulk (measured in kilograms). We are now able to create fresh, tiny batches of sambar powder in our homes thanks to mixer grinders.
PEANUT CHUTNEY POWDER | SHENGA CHUTNEY PUDI RECIPE
COURSE: CHUTNEY, HOME MADE POWDERS / MASALA
CUISINE: INDIAN CUISINE, INDIAN RECIPES, KARNATAKA, SOUTH INDIAN RECIPES
- Heavy Bottomed Pan
- Mixing Bowl
PREP TIME:5 MINUTES
COOK TIME:20 MINUTES
TOTAL TIME:25 MINUTES
In North Karnataka, peanut chutney powder is a highly well-liked spice powder. It is a mouthwatering addition to any meal, including idli, dosa, paratha, and roti.
- 2 Cups Raw Peanuts 1 Cup – 250ml
- 1 sprig Curry leaves
- 1 Gooseberry Size Tamarind
- 6-7 Garlic cloves Optional
- 2 tbsp Kashmiri Red Chili Powder or 1 tbsp normal Red Chili Powder
- 1 tsp Grated Jaggery Optional
- 1.5 tsp Salt
- 1 tsp Oil
- Heat a pan with a thick bottom. Including 2 cups of uncooked peanuts In a low to medium flame, roast the peanuts until they are crunchy. If you use peanuts with skin, you can tell if they have been properly roasted if you can remove the skin with ease. If you purchase skinless, roasted peanuts from a shop, dry roast for one minute.
- Take the cooled-off roasted peanuts to the mixer jar.
- Add one tablespoon of oil to the same pan. Curry leaves are first added, and they are briefly fried.
- Garlic and tamarind are then added to the pan. In a low flame, fry everything for two minutes. Save this in a mixing jar for later.
- Kashmiri red chili powder, salt, and jaggery should be added to the roasted peanuts, fried curry leaves, tamarind, and garlic.
- Pulse-mode grind everything until the peanuts are reduced to a coarse powder. Avoid continuous grinding because the peanuts tend to exude oil.
- Store the ground peanut pudi in an airtight container after allowing it to cool fully.
- Idli, dosa, paratha, and roti go great with our tasty Peanut Chutney Powder!
Verkadalai Podi | Palli Podi | Peanut Chutney Powder
Verkadalai Podi – Palli Podi is an easy side dish to prepare. The recipe includes step-by-step photos. Idli and dosa both taste great with delicious toasted peanut chutney powder!
Verkadalai Podi is an incredibly easy side dish to prepare ahead of time and pairs beautifully with steaming idlis or crispy dosa. It is referred to as Palli Podi or Palli Karam Podi pretty frequently in Andhra. This roasted peanut chutney powder can be produced in a flash with just a few basic ingredients that are found in every Indian kitchen. It only takes five minutes to create this chutney podi if you have roasted peanuts. Even so, making this from scratch only only around 20 minutes, and it can be kept in storage for up to two weeks. It has a good flavor and may be used to season any vegetable stir-fry.
Palli Podi – Verkadalai Podi
A variety of substances can be used to create chutney powders, also referred to as gun powders outside of India. In general, urad dal and chana dal are utilized as lentils. I add sesame seeds to the traditional idli podi dish as well. In addition to this, coriander and cumin seeds are also employed as flavoring components. The basic recipes for idli-dosa chutney powder come in a wide variety of variations, including those that include curry leaves, garlic cloves, flax seeds, and melon seeds.
Roasted peanuts serve as the major component of this recipe for Verusenaga Karam Podi in the Andhra style. This meal pairs well as a side dish with practically all south Indian breakfast preparations since it contains roasted red chilies, garlic cloves, and cumin seeds.
Tips & Important Notes To Make Perfect Peanut Chutney Powder
Verkadalai Podi is a very simple recipe that is beginner-friendly and can be made by anyone in less than few minutes. Here are some of the tips and notes to make it perfectly every single time.
- Making this chutney powder requires roasting the peanuts, which is an essential step. If you have access to roasted peanuts, it completely eliminates the work. But other from that, roast the peanuts patiently until they start to burst. Stir them regularly until they are uniformly roasted from all sides to achieve the ideal color.
- Wait until all the roasted ingredients are at room temperature; otherwise, it’s possible that grinding the peanuts will cause them to release oils.
- Pulse the roasted peanuts until they are finely ground after grinding all the other ingredients to a smooth consistency. This will improve the texture of the chutney powder.
A few variations that could be tried with the same base recipe of verkadalai chutney powder are –
- If you’re not a lover of garlic, you can omit the garlic cloves. But they truly do improve flavor.
- While roasting, coriander seeds may also be added in addition to cumin seeds.
- Towards the end of the roasting process, a few curry leaves can be added and cooked until crisp before being ground with the other ingredients.
- After cooking all the ingredients, a small piece of tamarind around the size of a half-marble can be roasted in a hot pan and then ground with roasted red peppers. This gives the chutney powder a subtle tanginess.
Storing & Serving Suggestions
For up to two weeks, keep Peanut Chutney Powder in an airtight container. For idli, dosa, and other South Indian morning dishes, it can be used as a side dish. It is not necessary to add oil or ghee to this chutney podi because of its nutty flavor. It can be used just as it is. You may also combine this powder with hot rice and butter. Additionally, it can be used to flavor vegetable stir-fries.