Peanut chutney powder / Shenga chutney pudi

The North Karnataka-style peanut chutney powder is made using easy steps that I discovered during my experiments with cooking. I love the texture and taste of it. Do try this out and let me know.

Ingredients

Peanuts - 2 Cups
Coriander seeds - 2 spoons
Red chillies - 8 to 10
Salt to taste
Sugar - 1 spoon (optional)

Dried curry leaves - 20 to 25 (optional, I have not added)

Garlic - 4 to 5 (optional, I have not added)

For roasting

Salt - 1 cup

Method

Heat a thick bottomed kadai. Add 1 cup of salt. Add 2 cups of peanuts and roast by frequently stirring using a spatula for about 20 to 25 minutes. 

Tip:- Roasting along with the salt helps to roast the peanuts evenly and saves some time in roasting. Tip courtesy - Vyshakh Karanth.

Roast red chillies and coriander seeds separately and grind them into powder.

Separate out the salt and peanuts using a sieve ("Sarane" in Kannada). Allow the roasted peanuts to cool down for about an hour.

Grind half of the roasted peanuts using a mixer grinder till oil starts leaving (please refer to the photos below). Grinder remaining half into powder consistency. 

Mix both of these, red chilly powder, coriander powder, salt and sugar (optional) and mix well. It's an easy way to add healthy protein into our breakfast along with Dosa, Idli, Rotti etc.

You can roast dried curry leaves and add them as well to enhance nutrition.

You can also roast the garlic cloves, grind and add as well.