Dry Chutney powder (“Ordinary”)

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Dry chutney powder used to (and still does) serve as a mere alternative to fresh coconut chutney. But over the years they have acquired identities of their own and now are available commercially as well. They come in quite a few varieties – see all previously posted dry powders here. An advantage that they have over wet chutney is that its easy to carry them around during travel/picnics. They may also be added to spice up sandwiches or grease Dosas.

I call this the “Ordinary Chutney Powder” for want of a better name. As per my observation, these are the most commonly found variety and hence over the years I have resorted to calling this the “ordinary” variety. Among other things, you can try this with Rice and Konkani Dalitoy if you are in no mood to prepare a full-fledged sidedish.

What you need to have:

– Split Bengal gram dal 100 grams

– Split Black gram dal 50 grams

– Dry coconut(Copra) 100 grams

– Fresh curry leaves 50 grams

– Tamarind 1/2″piece

– Asafoetida size of a Channa

– Salt To taste

– Chilly powder(Byadgi) 75-80 grams

– Sugar optional

Ingredients of Chutney powder

Ingredients of chutney powder

Ingredients of chutney powder

Ingredients of Chutney powder

What you do with what you have:

1. On a medium flame dry roast separately both the Dals in a broad based vessel in such a way that you get a pleasant aroma without of course burning the Dal.

2. Dry roast curry leaves also on a medium flame so that it does not change the color but turns crispy.

3.Roast Grated copra (not dessicated coconut powder) till crispy and turns a little brown. Switch off the gas and add chilly powder to it and stir. Also add tamarind to it so that it gets softened.

4. Fry Asafoetida in a teaspoon of cooking oil until it turns crispy and brown as shown in the image below.

Roasted ingredients

Roasted ingredients

5. Crush both the Dals in the dry mixer to a medium coarse consistency adding salt and asafoetida and roasted curry leaves.

6. Powder roasted copra and tamarind together so that it gets mixed. Now mix all the powders together to a medium coarse consistency as shown in the image below.

Ready to serve Ordinary chutney powder

Ready to serve Chutney powder

What to remember

1. If to be prepared in bulk, then divide both Dal powder and copra, chilly mixed powder in two or three parts and then dry grind each of them together so that it gets mixed properly. At the end you can mix the whole powder in a broad bowl with your hand.

2. On cooling store it in dry containers; I always store extra powder in the refrigerator.

How long it takes: 45 minutes


3 thoughts on “Dry Chutney powder (“Ordinary”)

    Rangoo Instant Food Lover said:
    April 18, 2008 at 7:23 am

    I love chutney powders and my mother is an expert in making it. I do not spend a lot of time in cooking so I get readymade chutney powder that is home made with natural preservatives but at the same time saves me time in cooking 🙂

    Your details and description are great. Google alert picked you up very fast 🙂

    prathibalrao responded:
    April 26, 2008 at 5:59 am


    Thanx 4 ur comments. It’s an encouragement to me.

    […] Garlic Chutney powder that I am putting up today is the simplest to prepare chutney powder. I have added quite a few dry powders – Hurikadle Chutney powder, sesame dry chutney powder and Peanut powder and yet another. […]

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