Peanut Garlic Chutney Recipe – Authentic Karnataka Style

Last Updated on 2 months by Neha Deshmukh

Peanut Garlic Chutney Recipe – Authentic Karnataka Style

Hey everyone! Today I’m sharing a recipe that’s a total staple in my family – Peanut Garlic Chutney. It’s a flavour bomb, seriously! This isn’t just any chutney; it’s a little piece of Karnataka that my grandmother taught me to make. It’s quick, easy, and adds a wonderful depth of flavour to pretty much anything. Let’s get started, shall we?

Why You’ll Love This Recipe

This Peanut Garlic Chutney (Shenga Chutney, as we call it at home) is more than just a condiment. It’s incredibly versatile – perfect with rice, roti, or even as a dip. It’s packed with flavour from the roasted peanuts and fragrant garlic. Plus, it comes together in under 10 minutes! Honestly, once you try it, you’ll be adding it to everything.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 1 cup roasted peanuts (approx. 150g)
• 6 garlic cloves
• 1 tsp cumin seeds (approx. 5g)
• 4 tsp red chilli powder (adjust to taste – see ingredient notes!) (approx. 20g)
• Salt to taste

Ingredient Notes

Okay, let’s talk ingredients for a sec. The peanuts are the star here, so make sure they’re nicely roasted. You can buy pre-roasted peanuts, or roast them yourself – I actually prefer roasting them myself for maximum flavour!

And the red chilli powder? That’s where things get interesting. Different regions in India use different types of chilli powder. In Karnataka, we often use Byadagi chilli powder for its vibrant colour and mild heat. But you can use Kashmiri chilli powder for colour and milder spice, or a hotter variety if you like things fiery! Adjust the amount to your preference. A good starting point is 4 tsp, but feel free to add more if you’re a chilli head like my brother.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, if you haven’t already, dry roast your peanuts in a pan or even in the microwave until they’re golden brown and fragrant. Let them cool completely.
2. Next, pop the roasted peanuts, garlic cloves, cumin seeds, red chilli powder, and salt into a grinder.
3. Now, grind everything into a coarse powder. Don’t add any water! You want a slightly textured chutney, not a smooth paste.
4. Finally, transfer your freshly made chutney to an airtight container. And that’s it! Seriously, how easy is that?

Expert Tips

• Cooling is key: Make sure the peanuts are completely cool before grinding. Warm peanuts can release oil and make the chutney sticky.
• Pulse, don’t blend: Use the pulse function on your grinder to get that perfect coarse texture.
• Taste as you go: Don’t be afraid to adjust the salt and chilli powder to your liking.

Variations

This recipe is super adaptable! Here are a few ways to make it your own:

• Spice Level Adjustments: If you’re sensitive to spice, start with 2 tsp of chilli powder and add more gradually. For extra heat, add a pinch of cayenne pepper or a few dried red chillies.
• Serving Style Variations: Some people like their chutney really coarse, while others prefer a finer grind. Just adjust the grinding time accordingly. My friend, Priya, always makes hers super fine – she loves it that way!
• Regional Adaptations: In some parts of Karnataka, people add a small piece of tamarind for a tangy flavour. You could also add a pinch of asafoetida (hing) for a more complex aroma.

Serving Suggestions

Okay, now for the fun part – eating! This chutney is amazing with:

• Jolada Roti: This is the classic pairing. Jolada roti is a sorghum-based flatbread, and the chutney’s flavour complements it beautifully.
• Rice & Ghee: A simple yet satisfying meal. A spoonful of chutney mixed into hot rice with a dollop of ghee is pure comfort food.
• Curd Rice: Cools down the spice and adds a lovely flavour contrast.

Storage Instructions

You can store this Peanut Garlic Chutney in an airtight container at room temperature for up to 10 days. Or, for longer storage, you can refrigerate it for up to 2 weeks. Just give it a good stir before using.

FAQs

Let’s answer some common questions:

• What type of peanuts work best for this chutney? Any type of roasted peanut will work, but I recommend using good quality peanuts for the best flavour.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after the flavours have had a chance to meld together.
• How can I adjust the spice level? Start with less chilli powder and add more to taste. You can also use a milder variety of chilli powder.
• What is Jolada Roti and where can I find it? Jolada Roti is a flatbread made from sorghum flour. You might find it at Indian grocery stores, or you can try making it yourself (there are plenty of recipes online!).
• Can this chutney be used as a marinade? Yes! It makes a fantastic marinade for chicken or paneer. Just mix it with a little yogurt and lemon juice.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!