Shenga Chutney | Groundnut/Peanut Chutney
Ingredients
For Tempering (optional)
Instructions
  1. Dry roast peanuts in low to medium heat until skin is brown & also roast dry chillies.
  2. Remove the skin of peanut by rubbing them between your palm or you can leave the skin on.
  3. Take roasted peanut, dry red chillies, grated coconut, garlic clove, tamarind, coriander leaves & salt into grinding jar.
  4. Add required water & grind them to smooth paste.
  5. Prepare tempering using oil, mustard, dry red chilli & curry leave. Add this to grind chutney.
  6. Mix well & serve with Idli, dose or Akki rotti.