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Discover how to make a delicious and easy Dry Peanut Chutney, also known as Shenga Chutney. This versatile, protein-packed accompaniment is perfect for elevating your breakfast, including idlis and dosas. With a blend of roasted peanuts, aromatic asafoetida, a touch of sugar, and zesty red chili powder, this coarse, flavorful powder is a must-have in your kitchen. Whip up this quick, traditional recipe in minutes to add a savory, crunchy kick to your favorite meals.
1 cup Peanuts, roasted and peeled
1 tsp Sugar
to taste Tamarind
1 tsp Asafoetida Powder (Hing)
1 tsp Red Chilli Powder
to taste Salt
1
Heat peanuts in a pan, tossing them to ensure they are roasted evenly
2
Shut off the gas, let the peanuts cool down, and then remove their skins.
3
In a mixer/grinder, combine the roasted, peeled peanuts with sugar, tamarind, asafoetida (hing), red chilli powder, and salt to taste.
4
Grind all the ingredients together until you achieve a nice coarse powder.
5
Transfer the chutney to a bowl and serve.
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