Shenga Chutney Pitto is a dry peanut powder with a garlic flavor which is used as a side with many dishes like rice, dosa, roti, idli and on goes the list. This great dish was taught to me by my mom in law. Shengha in Konkani means peanuts and chutney pitto is a dry chutney powder. In other parts of South India, this is often referred to as podi.
Recipe:
Ingredients:
Peanuts - 2 cup Garlic Bulb - 1
Coconut Powder - 1/2 cup
Red Chilly Powder - 6 tsp
Tamarind - small piece
Salt - to taste
Preparation:
1. Roast the peanuts in a pan. Peel the skin once it cools down. Keep aside.
2. In a pan, fry garlic and coconut powder. We use less coconut powder for this chutney powder and more during preparation of putani chutney powder.
3. Take it off the gas once the above fries and then add red chilly powder, tamarind and salt.
4. Mix the roasted peanuts and the fried contents and grind it into a dry powder.
Shengha Chutney Pitto is ready. This is usually made in huge quantities and stored to serve for many months together. This can be used as an alternative to chutney.
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