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Shenga Chutney

One of the tasty chutneys which can be used for about a month if kept in an air tight container, which goes well with dosa or idli.
Ingredients
  Peanuts 1 Cup (16 tbs)
  Cumin seeds 1⁄2 Teaspoon
  Dry red chillies 8
  Dry mango powder 1⁄2 Teaspoon
  Salt To Taste
Directions

Dry roast peanuts and keep them aside to cool. Remove the skin.
In the same pan dry roast cumin and red chillies separately.
In a blender put cumin, red chillies, salt and amchur and grind to a fine powder.
Now add the peanuts and grind it to a coarse powder.
Store in an air tight container.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South Indian
Course: 
Side Dish
Taste: 
Savory
Method: 
Blending
Dish: 
Chutney
Ingredient: 
Nut
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
10
Story
This is my mom-in-law's recipe. I made this for the first time and it came out really good.
Subtitle: 
Dry Peanut Chutney

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Average: 4 (8 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 90 Calories from Fat 61

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 43.7 mg1.8%

Total Carbohydrates 4 g1.3%

Dietary Fiber 1.7 g6.9%

Sugars 1.4 g

Protein 4 g8%

Vitamin A 8.6% Vitamin C 0.87%

Calcium 1.7% Iron 5.2%

*Based on a 2000 Calorie diet

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Shenga Chutney Recipe, Dry Peanut Chutney