Chutney Powder
A spicy, nutty, and aromatic South Indian condiment made from roasted lentils, chilies, and spices. Perfect for sprinkling over idlis and dosas, or mixing with ghee for a delicious side.
For 16 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Roast the Lentils
- b.Heat a heavy-bottomed pan over low-medium heat. Dry roast the urad dal, stirring constantly for 4-5 minutes until it turns light golden brown and becomes aromatic. Transfer to a large plate to cool.
- c.In the same pan, dry roast the chana dal for 3-4 minutes until it turns golden and fragrant. Add it to the same plate.
- 2
Step 2
- a.Roast Spices and Aromatics
- b.Add the sesame oil to the pan. Once warm, add the dried red chilies and roast for 1-2 minutes until they puff up slightly and become crisp. Transfer to the plate.
- c.Next, add the white sesame seeds and roast for about 1 minute until they start to splutter. Add them to the plate.
- d.Add the curry leaves and roast for 1-2 minutes until they are completely crisp and moisture-free.
- e.Finally, add the grated dry coconut and roast for 1-2 minutes until light golden, being careful not to burn it. Transfer everything to the plate.
- 3
Step 3
- a.Cool Completely
- b.Spread all the roasted ingredients on the plate in a single layer.
- c.Allow them to cool down to room temperature completely, which will take about 20 minutes. This step is crucial for achieving a perfect, non-lumpy powder.
- 4
Step 4
- a.Grind the Powder
- b.Once completely cooled, transfer all the roasted ingredients to a dry grinder jar.
- c.Add the tamarind, hing, salt, and optional jaggery.
- d.Pulse the grinder in short bursts of a few seconds each. Scrape down the sides of the jar between pulses. Continue until you achieve a coarse, uniform powder. Avoid grinding continuously to prevent the mixture from turning into a paste.
- 5
Step 5
- a.Store and Serve
- b.Transfer the freshly ground chutney powder to a clean, dry, airtight glass jar.
- c.Let it cool for another 10 minutes before sealing the lid to prevent condensation. Serve with idli, dosa, or rice by mixing a spoonful of powder with ghee or sesame oil.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast all ingredients on a low to medium flame to ensure even cooking and prevent burning, which can make the powder bitter.
- 2Complete cooling of the roasted ingredients is the most critical step. Grinding them while warm will release oils and result in a clumpy or pasty texture.
- 3For a vibrant red color without extreme heat, use Kashmiri or Byadgi red chilies. Adjust the quantity of spicier chilies like Guntur to your preference.
- 4Store the chutney powder in a glass jar in a cool, dry place. It stays fresh for up to 3 months.
- 5Use a completely dry grinder jar. Any moisture can reduce the shelf life of the powder.
Adapt it for your goals.
Garlic Flavor
For a pungent, garlicky aroma, add 4-5 cloves of garlic (with skin) and roast them along with the lentils until they are lightly browned.
Nutty CrunchNutty Crunch
Add 2 tablespoons of roasted peanuts or flaxseeds along with the other ingredients before grinding for added texture, flavor, and nutritional value.
Herbaceous TwistHerbaceous Twist
Incorporate 1 tablespoon of dried mint leaves (pudina) during the roasting process for a refreshing, minty undertone.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of urad dal and chana dal provides a significant amount of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
Good Source of Dietary Fiber
Lentils, sesame seeds, and coconut contribute to the high fiber content, which aids in digestion, promotes a healthy gut microbiome, and helps regulate blood sugar levels.
Packed with Essential Minerals
This powder is a good source of minerals like iron from lentils, calcium from sesame seeds, and magnesium from coconut, supporting bone health, energy production, and nerve function.
Frequently asked questions
One tablespoon (approx. 12g) of Chutney Powder contains about 45-55 calories, primarily from the lentils, coconut, and sesame seeds.
