Chutney powder recipe | Chutney pudi (Karnataka style) |Chunty pitto

Chutney powder recipe with step by step photos and a video. This chutney powder/Pudi is made in Karnataka (South India) style. Coconut chutney gets spoiled the same day. That's why chutney powder is made that can be kept for several days (about a month). I have grown up enjoying this delicious chutney powder with Roti/Dosa/Idli/Curd rice. It tastes delicious.

Chutney powder is made with simple ingredients that are roasted well so that there is no moisture left in the ingredients and then grind to a fine/coarse powder. You can store chutney powder in an airtight container for 1 month. Better to keep it in the refrigerator as it increases the shelf life of chutney pudi.  Homemade Jam and chutney powders are a must in our home. I always make it in small batches and store in the refrigerator.

This chutney powder is tasty and healthy too as it has all the goodness of roasted chana/puffed chickpeas, garlic, and curry leaves. There are different versions of making chutney powder. There is no authentic chutney powder recipe. The recipe differs from one region to another. In this post, I am sharing the chutney powder recipe that my mother makes at home.

Cooking Tips:

1. Roast the ingredients separately. It is done because each ingredient takes different time to roast.
2. Always roast on a low flame.
3. Roasting the ingredients till crisp or golden ensures that there is no moisture in the ingredients and it helps to increase the shelf life of chutney powder.
4. Let all the roasted ingredients cool down completely then only grind it. Otherwise, the chutney powder mixture will turn oily.
5. You can grind the chutney powder coarse or fine.
6. Use Kashmiri red chilies for bright color (optional).

How to make chutney powder:

Preparations:

Wash the curry leaves and dry them on a kitchen towel.

Roasting the ingredients to make chutney pudi:

1. Dry roast chana/putane/puffed chickpea until lightly golden. Take it out and keep it on a plate.
2. Now add 2 teaspoon oil to the pan and roast the garlic cloves.
3. Once the garlic cloves are golden, add cumin to it. Roast it for a minute and keep it aside on the plate.

   

4. Add dry coconut and roast till it becomes golden brown in color. Keep it aside.
5. Now dry roast dried red chilies. Fry them until they are puffed up and becomes crisp. Take it out and keep it aside.
6. Finally, add curry leaves and dry roast on a low flame till all the moisture from the leaves evaporates. Now add 2 teaspoon oil and fry till it becomes crisp.

   

7. Let all the ingredients cool down completely.
8. Add tamarind and salt to it.
9. Grind it (either fine or coarse). Do not add water.
10. You can grind it in batches and then finally mix everything well.
11. Serve chutney powder with Roti/Chapati/Dosa/Idli.

    

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Chutney powder recipe | Coconut & Garlic Chutney powder recipe (Karnataka style)

Karnataka style chutney powder recipe that can be stored up to a month. Serve it with Chapati/Dosa/Idli.

Course Condiment

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 50 servings

Calories 30kcal

Author Preeti

Ingredients

• 2 Cup scrapped dry coconut, Sukha Nariyal, Khobre
• ¾ Cup chana/putane/puffed chickpea
• 1 tablespoon Cumin, Jeera
• ¼ Cup Garlic cloves, Lasan
• ½ Cup Curry leaves, Kari patta
• 10-12 Dry red chilies, sukhi lal mirch
• ⅛ Cup Tamarind, Imli
• Salt to taste

Instructions

Preparations to be done:

• Wash the curry leaves and dry them on a kitchen towel.

Roasting the ingredients to make chutney pudi:

• Dry roast chana/putane/puffed chickpea until lightly golden. Take it out and keep it on a plate.
• Now add 2 teaspoon oil to the pan and roast the garlic cloves.
• Once the garlic cloves are golden, add cumin to it. Roast it for a minute and keep it aside on the plate.
• Add dry coconut and roast till it becomes golden brown in color. Keep it aside.
• Now dry roast dried red chilies. Fry them until they are puffed up and becomes crisp. Take it out and keep it aside.
• Finally, add curry leaves and dry roast on a low flame till all the moisture from the leaves evaporates. Now add 2 teaspoon oil and fry till it becomes crisp.
• Let all the ingredients cool down completely.
• Add tamarind and salt to it.
• Grind it (either fine or coarse). Do not add water.
• You can grind it in batches and then finally mix everything well.
• Serve chutney powder with Roti/Chapati/Dosa/Idli.

Video

Notes

1. Roast all the ingredients well on a low flame.
2. Make sure there is no moisture in the ingredients so that there will be fewer chances of chutney powder getting spoiled.
3. It is better to refrigerate the chutney powder. It increases its shelf life.
4. Always use a dry spoon to take out the chutney powder.