Скачать или смотреть ಉತ್ತರ ಕರ್ನಾಟಕ ಶೈಲಿ ಶೇಂಗಾ ಚಟ್ನಿ ಪುಡಿ | Uttara Karnataka Shenga Chutney Pudi | Peanut Chutney Powder

Super tasty Groundnut or Peanut Chutney powder with Garlic made in Uttara Karnataka Style. Great to have with Dosa, Idli, Chapathi, and Rotti including the Jowar Rotti popular in Northern Karnataka.

ಚಟ್ನಿ ಪುಡಿ | Traditional Chutney Pudi Recipe in Kannada | Brahmin Style Chutney Powder Link:    • ಚಟ್ನಿ ಪುಡಿ | Traditional Chutney Pudi Reci...  

Ingredients:

Groundnuts or Peanuts - 2 Cups
Garlic Cloves - 10-12
Tamarind - Lemon-sized
Cumin Seeds - 1 tsp
Jaggery - 3/4 tsp
Salt - 1 & 1/2 tsp
Red Chilli Powder - 1 tsp
Kashmiri Red Chilli Powder - 1 tsp

Method:

1. Add 2 Cups of Groundnuts or peanuts to a pan. Roast on a medium flame for 10-12 minutes. The nuts will change colour, break, and turn dark brown. The skin will also start peeling. Once this stage is reached, turn off the flame. Transfer to a plate and let them cool completely.

2. In the same pan, add 10-12 Garlic cloves. Roast on low flame until golden brown. Roast them till they turn slightly golden in colour. Once done transfer and let them cool.

3. In the same pan, roast a small lemon-sized Tamarind. Roast for 1-2 minutes. Once cooled, it will harden. Which helps in grinding. Once done, transfer to a plate and cool completely.

4. In the same pan, add 1 tsp Cumin Seeds and roast for a minute. It should turn slightly crispy. Transfer the roasted Cumin Seeds to another bowl.

5. I have not removed the skin of the Peanuts. Preparing Chutney Powder with the Peanut Skin. If you prefer, remove the skin before making the Chutney Powder.

6. Add 1 Cup of roasted Peanuts/Groundnuts to a big mixer jar. Add roasted and cooled Garlic cloves, roasted Tamarind, roasted Cumin Seeds, 1/2 tsp of Jaggery, 1 tsp of Salt, 1/2 tsp spicy Red Chilli Powder, and 1/2 tsp Kashmiri Red Chilli Powder for colour. Now, add the remaining 1 Cup of roasted Peanuts.

7. Close the lid and run the mixer in pulse mode. Grind to a coarse powder. Run in pulse mode, mix once, and grind again in pulse mode. Taste it at this stage. If needed, adjust Salt, Jaggery, or spice as per taste. I felt they were slightly less. So, I added extra Salt, Jaggery, and spice to adjust the taste.

8. Add 1/2 tsp of Salt, 1/4 tsp of Jaggery, and 1 tsp of Red Chilli Powder.

9. Again, grind in pulse mode. Groundnuts have released Oil and formed lumps. Transfer the ground Chutney Pudi/Powder to a plate. Break the lumps using your hand.

10. Store the Chutney Powder in an airtight or glass container. It stays fresh for 1-2 months without refrigeration.