I think every Indian cuisine has a set of ‘chutney pitto/chutney podi/chutney powder’ recipes. We too make different types of ‘chutney pitto‘ (pitto-powder). Usually most famous chutney powders are the ones with coconut in it. We serve it with bhakris, dosas or idlis. Everybody will have their stock of chutney pitto all the time.
I simply love this Shenga(peanut) chutney pitto.
1 cup dry coconut(kobbari or kopra)
3/4 cup peanut(ground nut or shenga)
5-6 strands curry leaves
8-10 pieces tamarind
1/4 tea spn asafoetida
1 tbl spn chili powder
Roast (without oil) coconut, tamarind and curry leaves till the coconut turns slightly brownish. Let it cool to room temperature.
Roast (without oil) peanuts and remove skin, ready made roasted peanuts can also be used. Let it cool to room temperature.
Grind coconut mixture to a coarse powder. Then grind peanuts, there should be some small pieces of peanuts visible. Oil comes out of roasted peanuts if it is ground for a longer time. So stop the grinding when it is coarsely ground.
Mix coconut powder, peanut powder, chili powder and salt. Store in an airtight container.
Preparation time : 20mins.