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.
Ingredients:
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
Salt
Method:
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.
Pictorial:
Hi Shilpa….My mom makes the best shenga chutney and lasune chutney. She makes it one more way, uses only roasted peanuts, chilli pd, hing and salt. Tastes great when mixed with curd and served with phulka.
I add jaggery and no Tamarinf because thats how my mom makes it 🙂
Looking forward for ur entry for JFI#4 Shilpa
Hi Shilpa,
I love this karrappodi always good for all tiffins and mom makes the same way you did and semiya idlis looks yummy.I do make instantly if i dont have batter in fridge.
Why cant you send for weekend breakfast event.
Vineela
Looks like a differrent recipe to be tried out,Shilpa
That sounds yummy.
I have book marked this for trying, i love chutney podis of all sorts. Thank you for the recipe Shilpa.
Archana
thanks, I got what I was looking for.
I have seen dry pan fried garlic pieces being added to the mixture.sure gives alwhole new taste to the chutney.
Can you please give a recipe for spinach/palak puris.
Hi Shilpa,
I just got onto your site by chance and have really enjoyed it..
Your entries are absolutely fresh and the background make them really interesting to read…
You seem to be a doing an amazing job!!
Keep it up!!
I made this over the weekend & liked it a lot.The aroma that was filled in the kitchen took me back to Kumta :-)Thanks for the recipe.
Thanks,this is what I was looking for my son. Love yr traditional dishes
Thanks, My husband loves Peanut Chutney powder…. Had tried Hurigadle Chutney Pwder…. Impressed Husband and guests was looking out for Peanut chutney powder…
Thanks!
Shilpa, I saw that you revisited this recipe, and also that I had never left a comment! And that wouldn’t be fair, because since I tried the recipe last year, I have never been out of it! As soon as it runs out I make more…very good on lots of things, but I especially like it with dosas. And tomato-cream-cheese sandwiches. And on top of daalitoy (is that a sin?). It’s also quite good by the spoonful from the jar… 🙂
Shilpa: Haha..you are like my dad..he loves this in anything and everything. He even likes to put some chutney powder on hot rice, then add a dollop of ghee and enjoy. He also likes to eat them with mosaru vadas. Hubby loves to eat these with chapathis. I love to apply this along with some ghee to bread and toast it :D.
All ur recipes r yummy!!
Dear Shilpa,
I have been looking for a chutney powder recipe from long.. Will try out this one. I wanted to know how long this stays outside the fridge. I dont have a fridge right now, :'(
Please let me know.
Thanks.
And when exactly do we add the hing?
Shilpa: Add while grinding.
Wow would like to try this! Please let me know if these modifications would work-
. using tamarind paste instead of pieces(I have a big box of tamarind concentrate at home). Since this looks like a dry powder I am not sure paste would work?
2. Can I leave out hing? Or is it v important for this recipe?
3. Can I use dry dessicated coconut(that we find in desi stores) for kobbari? Not sure if it’s the same.
Thanks!
I have used tamarind paste in it before. The powder may become a little sticky but still great. Hing gives a great aroma, but you can leave it out if you don’t like. Yes, you can use dessicated coconut, infact I use it all the time
Thanks for the reply. Do I need to fry it along with cocnut if I am using paste? And is this a very tangy powder? Will 1/2 tsp tamarind paste work fine with this recipe?
I usually add it directly while grinding. No, it is not tangy powder. Just use 1/4th tea spn
thanks! I will try it soon. Need to go buy the dessicated coconut! 🙂
Tried it today. I am sure I will be making it often , it’s so yummmm. Thanks !