Shenga Hindi (Peanut Chutney Powder)
Shenga Hindi is a staple condiment from North Karnataka (Bayaluseeme region).
About this dish
Shenga Hindi is a staple condiment from North Karnataka (Bayaluseeme region). It is a dry, coarse peanut chutney powder that acts as a protein-rich accompaniment to Jowar Rotis. Unlike coastal chutneys, this is shelf-stable and relies on the balance of earthy peanuts, pungent garlic, and the tartness of tamarind.
Ingredients
- 250g (1.5 cups) Raw Peanuts (Shengdana)
- 50g (1/4 cup) Garlic cloves, peeled but whole
- 3 tbsp Byadagi red chilli powder (for deep color)
- 1 tbsp Cumin seeds (Jeera)
- 1 small lime-sized ball of Tamarind, seeds and pith removed
- 1.5 tsp Salt
- 1 tsp Jaggery powder (optional, for balance)
Method
- 1
Roast the Peanuts
Heat a heavy iron kadai on medium-low flame. Add the raw peanuts and roast them slowly for 10-12 minutes. You must hear them crackle and see the skins loosening; the inside should be golden brown, not just the skin.
- 2
Cool and De-skin
Transfer the roasted peanuts to a flat tray and let them cool completely. Once cool, rub them between your palms to remove the skins. You can choose to keep some skins for extra fiber and a rustic look.
- 3
Roast Cumin and Garlic
In the same hot kadai (heat turned off), toss the cumin seeds for 30 seconds until aromatic. Briefly warm the garlic cloves for 1 minute just to remove surface moisture; they should remain raw but warm.
- 4
Prepare Tamarind
Tear the tamarind into very small bits. If the tamarind is too sticky, dry roast it in the pan for a minute to make it brittle, which helps it incorporate evenly into the powder.
- 5
Pulse the Peanuts
Place the cooled, de-skinned peanuts in a mixer jar. Pulse for 2-3 seconds only. Do not run the mixer continuously, or the peanuts will release oil and turn into peanut butter.
- 6
Add Aromatics
Add the cumin seeds, garlic cloves, tamarind bits, chilli powder, salt, and jaggery to the coarsely broken peanuts in the jar.
- 7
Final Grind
Pulse the mixture again in short bursts of 2 seconds. The final texture should be like coarse sand or cornmeal. The garlic should be incorporated but not turned into a paste.
- 8
Aerate the Powder
Spread the ground Shenga Hindi on a plate for 30 minutes to let any residual moisture from the garlic evaporate. This step is crucial for increasing shelf life.
- 9
Storage
Transfer to a clean, dry glass jar. Store in a cool, dark place. The garlic flavor will mellow and meld with the peanuts over the first 24 hours.
Notes & variations
- Use Byadagi chilli powder for the signature bright red color of North Karnataka chutneys.
- Ensure peanuts are cooled completely; grinding warm peanuts results in a sticky mass.
- For a vegan version, ensure the jaggery used is processed without bone char.
- Add a tablespoon of roasted flax seeds (agase) for extra nutrition.
Serve with
Serve with hot Jowar Roti, curd, and a dollop of fresh butter or cold-pressed groundnut oil.
Cook's note
If the chutney becomes oily, add a tablespoon of roasted gram (putani) and pulse again to absorb the excess oil.