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Shenga Chutney
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Peanut Chutney Recipe 2 Ways | Shenga Chutney

Easy Peanut Chutney Recipe 2 Ways | Shenga Chutney
Course chutney
Cuisine south indian
Keyword Peanut Chutney Recipe, Shenga Chutney
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 346kcal
Author HEBBARS KITCHEN

Ingredients

for Peanut Chutney - Type 1:

  • 2 tsp oil
  • 2 shallots onion sliced
  • 1 garlic
  • ½ cup roasted peanuts
  • few coriander
  • few mint
  • 4 chilli
  • small tamarind
  • ½ tsp salt
  • ½ cup water

for Peanut Chutney - Type 2:

  • 2 tsp oil
  • 2 tbsp urad dal
  • 2 tbsp chana dal
  • 3 dried red chilli
  • ½ cup roasted peanuts
  • 2 tomato sliced
  • ½ tsp salt
  • ½ cup water

for Tempering:

  • 2 tsp oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • 1 dried red chilli broken
  • few curry leaves

Instructions

How to make Hotel Style Peanut Chutney:

  • Firstly, in a pan heat 2 tsp oil. saute 2 shallots onion, 1 garlic until it shrinks slightly.
  • Add ½ cup roasted peanuts and saute well.
  • Also add few coriander, few mint and 4 chilli.
  • Saute until the coriander shrinks slightly.
  • Cool completely, and transfer to the mixer jar.
  • Add small tamarind, ½ tsp salt and ½ cup water.
  • Grind to smooth paste adding water if required.
  • To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
  • Pour the tempering over the chutney and mix well.
  • Finally, Hotel Style Peanut Chutney is ready to serve with idli and dosa.

How to make No Onion, No Garlic Peanut Chutney:

  • Firstly, in a pan heat 2 tsp oil. add 2 tbsp urad dal, 2 tbsp chana dal and 3 dried red chilli.
  • Roast until the chilli puffs up and dal turns golden brown.
  • Further, add ½ cup of roasted peanuts and roast for a minute.
  • Also, add 2 tomatoes and saute until the tomato turns soft and mushy.
  • Cool completely, and transfer to the mixer jar.
  • Add ½ tsp salt and ½ cup water.
  • Grind to smooth paste adding water if required.
  • To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and a few curry leaves.
  • Pour the tempering over the chutney and mix well.
  • Finally, Hotel Style Peanut Chutney is ready to serve with idli and dosa.

Nutrition

Calories: 346kcal | Carbohydrates: 22g | Protein: 15g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Sodium: 765mg | Potassium: 581mg | Fiber: 8g | Sugar: 4g | Vitamin A: 972IU | Vitamin C: 74mg | Calcium: 72mg | Iron: 2mg