chutney powder {how to}

Chutney Powder

Spicy Chutney Powder , a perfect combination for idly, dosa or even to stuff into chapatis !


makes about 220 gms of chutney powder

1 cup urad dal

1 cup channa dal

10 red chillies (dry)

1/4th cup desiccated coconut (dry)

2 pieces dry tamarind

salt to taste

3 teaspoons oil

1 teaspoon mustard seeds

1/4th teaspoon turmeric

pinch asafoetida


  • In a pan , add urad dal and roast on medium flame.
  • The colour of the dal should change to light golden. Take care not to burn the dal.
  • Remove in to a bowl and add channa dal.
  • Roast the channa dal until colour change. Roast on medium flame.
  • Remove the channa dal in to the bowl.
  • Now add a teaspoon of oil and add chillies.
  • Fry the chillies until crisp.
  • Remove the chillies into another separate bowl.
  • Add the coconut and roast until colour change. It takes less than a minute to roast coconut.
  • Switch off the flame and in the same pan add the tamarind. The tamarind will become a little soft because of the heat.
  • In a spice jar, add the chillies, coconut , salt and tamarind.
  • Grind it first until smooth powder.
  • Now add the channa and urad dal.
  • Grind it into a slightly coarse powder. It should not be too coarse or super powdery.
  • Remove the powder in to a bowl and now heat a pan.
  • Add 2 teaspoons oil , add mustard seeds.
  • When the mustard seeds splutter, switch off the flame and add asafoetida and turmeric powder.
  • Add the tempering to the chutney powder and mix well.
  • Store in an airtight container for 2-3 months.

Note – The chillies can be adjusted as per your taste. For the quantity of chutney powder, the spice level was medium.

You can also roast a few curry leaves and add it while grinding. The flavour of curry leaves gives the chutney powder a great taste.

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