Chutney Pudi recipe | Chutney Powder recipe | How to make Dry chutney powder | for Idli, Dosa, Steamed rice & Vada Pav
Chutney Powder or Chutney Podi is a spicy Indian condiment served along with Idli, Dosa, Steamed rice, or even as a spicy spread for Indian sandwiches, and Vada Pav. From region to region, the preparation of chutney powder varies. Many South Indian households do have their own variation of dry chutney powder that varies in taste according to what ingredients are used, and in which proportion they are added.
The most common chutney Podi is the Peanut chutney powder that rocks with spicy and nutty notes, and this Peanut-based chutney powder is the one used in the Maharashtrian-style Vada Pav. One can feel the nutty taste of the Peanuts along with the combination of flavours in the background.
The other popular chutney Podi recipe is prepared with dry coconut or Kopra along with a noteworthy bunch of flavour-loaded ingredients. In the dry coconut chutney powder, the taste of the dry coconut will be noticeable with the subtle taste of other ingredients in the background. Unlike gun powders, chutney Pudi doesn't use more proportions of dals like channa dal or urad dal, and the resultant powder will be slightly moist with the coarse texture.
I love to trial with the powdered condiments, and the recipe shared here is the best-ever chutney powder loved by my family. The taste of my version of the chutney powder recipe is very well-balanced with no dominance of any particular ingredient, and the recipe sides perfectly with Idli, Dosa, Roti, Steamed Rice, Vada Pav and as a spread for Indian sandwiches.
So, what's special in my version of Chutney Pudi?
- The proportion of Peanuts and Kopra is kept at 1:1 to balance the taste of the chutney Powder with no taste dominance of any particular ingredient.
- All the other ingredients chosen can be roasted together without any need to roast them individually. This saves time, and offers no flip side to the taste of the chutney Powder.
- Though dal can be completely skipped, I add a few tablespoons of channa dal for the perfect texture and taste.
With the balanced combination of digestion-inducing, flavour-loaded, goodness-lending star ingredients like peanuts, dry coconut, cumin seeds, asafoetida, sesame seeds, garlic, & curry leaves, this chutney powder rocks getting a balanced taste punch from red chillies, tamarind, and an itsy-bitsy piece of Jaggery.
As the chutney powder keeps good for a month, you can make a batch and enjoy it as a hassle-free side for most of your south Indian breakfast recipes. The nutty & spicy taste, inviting vivid colour, and lovable coarse texture would make this chutney Podi the most wanted condiment of all time.
Do's and Don'ts:
- Use fresh ingredients for more aromatic and tasty chutney powder.
- Dry roast very well over a low flame. Don't rush up here. All the ingredients have to release their aroma and turn perfectly crisp. This is the only mantra for the best-tasting Chutney Podi that can lend more shelf-life to it.
- Cool the ingredients completely before grinding. The hot mixture may turn the chutney powder sticky.
- While grinding, do not run the mixer continuously. Run the mixer in the pulse mode until the coarse powder is obtained.
- Running the mixer continuously may lead the peanuts and dry coconut to seep out their oils which in turn would make the chutney powder very sticky.
Can we use fresh coconut instead of dry coconut (Kopra)?
- There is no doubt that dry coconut lends some intense flavour and taste to the chutney powder. In case if the dry coconut is not available, the same amount of freshly shredded coconut can be used. But, the fresh coconut has to be roasted thoroughly over the low flame until the moisture content becomes zero.
- The shelf-life of the coconut powder depends on how fresh the ingredients are, and how nicely they are roasted.
- The chutney Pudi stays good for a month or two.
Furthermore, the spiciness of the chutney powder can be adjusted by increasing or reducing the number of dried red chillies. I use Byadagi red chilli variety which lends bright colour and moderate spice to the chutney Podi. The Guntur red chillies can be used for more spiciness, and the Kashmiri red chillies can be used for less spiciness.
I highly recommend visiting my Kids Idli Powder recipe that is unique with the goodness of sprouts and nuts.
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The spicy and nutty powdered condiment prepared with Peanuts, Dry coconut (Kopra), garlic, red chillies, and other ingredients.
Chutney Pudi recipe
- Peanut - 1/2 cup
- Dry coconut - 1/2 cup
- Dried Red chillies - 12 to 15
- Cumin seeds - 1 tbsp
- White sesame seeds - 2 tbsp
- Asafoetida - a small piece (or a pinch, if using powder)
- Curry leaves - 2 sprig
- Garlic - 10 cloves
- Channa dal - 2 tbsp
- Coconut oil - 2 tsp
- Crystal salt - 3/4 tbsp
- Tamarind - a small piece
- Jaggery - a small piece
- Take a pan and dry roast peanuts until aromatic.
- Add the dry coconut to the same pan, and roast until crisp & flavourful.
- Transfer the roasted ingredients to a plate, and let them cool completely.
- To another pan, add little coconut oil.
- Now add cumin seeds, white sesame seeds, asafoetida, curry leaves, garlic, chana dal, and roast well over a low flame.
- When the roasting is half done, add dried red chillies.
- Roast all the ingredients until they turn crisp and aromatic.
- Transfer to a plate, and let them cool completely.
- Now, transfer all the roasted ingredients to a mixer jar.
- Add salt, tamarind, and a teeny tiny piece of jaggery also to the mixer jar, and grind together coarsely to get the chutney powder.
- Store the chutney powder in an air-tight container that stays good for more than a month.
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Step-by-Step Procedure with Pictures
How to Make?
- Take half a cup of peanuts in a pan.
- Dry roast over a low flame.
- Add half a cup of dry coconut (Kopra) now.
- Dry roast the ingredients over a low flame until they seep out their aroma, and turn crispy.
- Transfer the roasted ingredients to a plate, and let them cool.
- Now, add two teaspoons of coconut oil to a pan.
- Add a tablespoon of cumin seeds.
- Add two tablespoons of white sesame seeds.
- Add a piece of Asafoetida. If solid Asafoetida is not available, you can add a pinch of Asafoetida powder while grinding the Chutney Pudi.
- Add two tablespoons of chana dal now.
- Add ten garlic cloves, and start to roast over a low flame.
- When the roasting in on half the way, add the dried red chillies.
- Roast all the ingredients over a low flame until they turn crisp and aromatic.
- Transfer all the roasted ingredients to a plate, and let them cool completely.
- Once the ingredients are cooled, transfer them to a mixer jar.
- Add 3/4 tablespoon of crystal salt.
- Add a small piece of tamarind. Do not add more as the taste may vary.
- Add a teeny piece of Jaggery. Do not add more as the chutney powder may show off the sweetness.
- Now grind together all the ingredients coarsely. Keep in mind, over grinding may turn the chutney powder sticky.
- Transfer the coarsely powdered chutney powder to a dry glass air-tight container, and enjoy for a month or two.
- Use coconut oil for the more flavoured chutney powder.
- The fresh ingredients increase the shelf life of the chutney powder.
- Dry roasting the ingredients over a low flame until aromatic makes the best-tasting chutney powder.
- Stick to the proportion of ingredients that yields the best-ever taste-balanced Chutney powder.
- Allow the roasted ingredients to cool completely before grinding. Doing so would prevent the chutney powder from being sticky.
- While grinding, run the mixer in a pulse mode until the coarse chutney powder is formed. Running the mixer continuously may seep out the oils from peanuts and dry coconut which in turn will turn the chutney powder sticky.