Peanut chutney recipe | How to make shenga chutney | Kadlekai chutney | Nelagadale chutney
By Latha on October 30th, 2017
Peanut chutney or Shenga chutney or Kadlekai chutney recipe explained with step by step pictures and video. This peanut chutney is prepared using roasted peanut, coconut, red chili, curry leaves, tamarind and garlic. Peanut chutney can be served with dosa or idli. Peanut chutney is familiar by names shenga chutney, kadlekai chutney and nelagadale chutney.
If you are looking for more peanut recipes then check my peanut chat, congress kadlekai, shenga unde or peanut laddu and hurigalu recipes.
I have used 1/2 cup peanuts and 1/4 cup coconut in this chutney recipe. This proportion you can vary depending on your taste. This is a very high calorie chutney. Also some people will have peanut or shenga or kadlekai allergy. So it is always recommended to eat this chutey in moderation. Means eat in small quantity. So may be that is the reason in Karnataka hotels peanut chutney will be very thin in consisteny. I will also add more water and make it thin before serving. I have made a video on this, which I have embedded it below. Kindly have a look.
If you are looking for more chutney recipes then do check curry leaves chutney, Urad dal chutney, Cucumber peel chutney, doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
Preparation time: 10 min
Cooking time: 15 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 cup peanuts or shenga or kadlekai
- 2 - 4 red chilies
- 3 - 4 cloves of garlic
- 4 - 5 curry leaves
- 1/4 cup grated coconut
- small marble sized tamarind
- Salt as per your taste.
Ingredients for tempering:
- 1/2 tsp mustard seeds
- 1 red chili
- few curry leaves
- 2 tsp cooking oil
Instructions for making peanut or shenga chutney:
- Heat 1 tsp of oil in a frying pan and add in 1/2 cup of peanuts. Start frying under medium flame. Frying under medium flame until crispy is very important for tasty peanut chutney.
- Once the peanut starts crackling and is roasted well, add in red chili and garlic. Continue raosting under low medium flame.
- After few minutes, add in curry leaves. Fry for a minute.
- Next add in fresh grated coconut. Give a quick stir and switch off the stove.
- Add in salt and tamarind.
- Wait until cool and grind it into a fine paste by adding required water. Transfer it into a bowl.
- Temper it with oil, mustard seeds, red chili and curry leaves. Serve it with rice or idli. Please note Karnataka style peanut chutney shall have thin consistency. So add the water accordingly before serving.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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