Peanut Chutney Recipe 2 Ways | Shenga Chutney

Peanut Chutney Recipe 2 Ways | Shengdana Chutney | Shenga Chutney with detailed photo and video recipe. A simple mild, creamy, and nut-based chutney condiment that is typically served for breakfast recipes like dosa and idli. It is typically prepared just with roasted peanuts or groundnuts, however, it tastes great when prepared with a coconut and peanuts combination too. The recipe is known for its longer shelf life due to no coconut used in its preparation.

Peanut Chutney Recipe 2 Ways | Shengdana Chutney | Shenga Chutney with step-by-step photo and video recipe. There are several variations to this simple peanut-based condiment and varies from region to region. Typically peanuts are roasted with less or no oil and then ground to a fine paste with green chillies, garlic, and salt. The other popular combination is to make it with coconut and peanuts in equal proportion to make it more flavored.

As mentioned earlier, there are several ways of preparing the peanut chutney recipe. As a matter of fact, the variations to this chutney are introduced in the way this side dish is used. The coconut mixed with groundnut chutney is ideal when served with idli, dosa, or even with the Pongal recipe. However, the plain peanut-based chutney is an ideal side dish for snacks like Pakoda, vada, or even for Upma recipes. I personally prefer the later version without any coconut added to this chutney recipe. Moreover, I get the dry roasted peanuts from the store, instead of roasting them at home. This would drastically reduce the cooking time and more time can be given to the main breakfast recipe.

Furthermore some important tips and suggestions and variations for a perfect peanut chutney recipe. Firstly, in this recipe, I have used store-bought roasted peanuts which drastically reduce the cooking time. Alternatively, you can also fry the peanuts with a tsp of oil or even dry roast. Secondly, I have added tamarind for a balance of spicy and sour taste. However, adding tamarind is completely optional and can be easily skipped with lemon juice as an alternative. Finally, dilute the chutney by adding water to a flowing consistency. This is because groundnut chutney consistency turns thick once it is left for a few hours.

Finally, I would like to highlight my other Chutney Recipes Collection with this post of Peanut Chutney Recipe. It mainly includes, tomato chutney, mango chutney, capsicum chutney, hotel-style chutney, coconut chutney, and red chutney recipe. Furthermore, do visit my other recipes collection with this post like,

• Sambar Recipes Collection
• Idli Recipes Collection
• Dosa Recipes Collection

About Peanut Chutney

It is a simple and healthy chutney recipe made with peanuts, herbs, and spices for most of the South Indian Breakfast Recipes. In other words, Peanut Chutney is a simple and tasty coconut chutney alternative for Idli, Dosa, and Pongal. It is quick and easy to prepare, but the most interesting part is the shelf life. Basically, it has a longer shelf life when compared to coconut-based chutney and hence a popular choice in Western India.

There are multiple ways to prepare the Peanut chutney and this post covers two basic and popular ways of preparing this chutney. The most common way is to prepare with just roasted peanuts and other spices and herbs. But the same chutney is extended by adding fresh coconut grate to make it more flavored chutney. Additionally, the same chutney can also be done with an equal proportion of peanuts and roasted chickpeas or Putani.

Video Recipe:

Recipe Card for Peanut Chutney:

How to make Shenga Chutney with step-by-step photos:

1. Firstly, in a pan heat 2 tsp oil. add 2 tbsp urad dal, 2 tbsp chana dal and 3 dried red chilli.
   
2. Roast until the chilli puffs up and dal turns golden brown.
   
3. Further, add ½ cup of roasted peanuts and roast for a minute.
   
4. Also, add 2 tomatoes and saute until the tomato turns soft and mushy.
   
5. Cool completely, and transfer to the mixer jar.
   
6. Add ½ tsp salt and ½ cup water.
   
7. Grind to smooth paste adding water if required.
   
8. 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.
   
9. Pour the tempering over the chutney and mix well.
   
10. Finally, Hotel Style Peanut Chutney is ready to serve with idli and dosa.
    

Notes:

• Firstly, make sure to dry roast the peanut and remove the skin. Also roasting the peanuts in the oil gives good flavour.
• Also, the chutney thickens after some time. So adjust the consistency as required.
• Additionally, I have prepared chutney slightly, as the peanut will submerge the spiciness.
• Finally, the Peanut Chutney Recipe tastes great when peanuts are roasted well.