Description
Sengha Chutney, or peanut chutney, is the side our mums reach for when the dosa is hot and there is no time to grind coconut. Roasted peanuts give it body, a little garlic gives it bite, red chilli gives it colour, and tamarind pulls it together with a gentle tang. It keeps longer than a wet coconut chutney and needs no grinding at breakfast time, which is why it travels well and sits happily in a lunchbox alongside rotis or rice.
In Karnataka homes, sengha chutney is everyday food, spooned onto a plate of hot rice with a drizzle of ghee, or served alongside idli and dosa. Ours is ground in small batches in our Malleshwaram kitchen, the way an ajji would make it, with no preservatives and no shortcuts. Stir it into rice, scoop it with a dosa, or spread a little on a chapati roll for a quick meal on the go.
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