This homemade Chutney Powder recipe is a treasure handed down through generations. Unlike store-bought versions that often overpower with tang, salt, or heat, this blend strikes the perfect balance of roasted lentils and spices, creating a warm, comforting flavor that elevates every bite of South Indian breakfast favorites like steamed idlis or a crispy masala dosa.
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Ingredients
- Spices - Black pepper, Dry Red chilies, Asafoetida
- Lentils - Black gram, Bengal gram
- White sesame seeds
- Raw Rice
- Curry leaves
Variations
You can customize this chutney powder to suit your taste. Some delicious additions include dried coconut powder, a small piece of tamarind, or a few garlic cloves. These ingredients add a unique depth of flavor and are entirely a matter of personal preference.
If using these, add them to the pan after roasting the lentils, and roast them briefly before grinding and powdering everything together.
Why will you love this dish?
Although the process of roasting and grinding the spices and lentils might seem like a labor of love, one spoonful mixed with ghee or sesame oil is all it takes to know that it's absolutely worth it, just like the homemade garam masala that flavors the dishes!
- Perfectly Balanced Flavors: This chutney powder has the just-right blend of spices and roasted lentils; it's not too spicy, salty, or tangy, unlike many store-bought versions. It enhances your meal without overpowering it.
- Quick & Easy to Make: Though it may seem like a bit of a process, it actually takes less than 20 to 25 minutes from start to finish and is totally worth the effort!
- Long Shelf Life: Once made, it retains its freshness for 4 to 5 months or even longer when stored properly in an airtight glass container, making it a great pantry staple.
- Versatile Accompaniment: A perfect match for idli, dosa, uttapam, or even hot rice with ghee, especially when you're short on time and don't want to prepare coconut chutney, tomato onion chutney, or sambar.
- Travel-Friendly: Ideal for lunch boxes and travel, pair it with idlis or uttappam, or paddu without worrying about messy spills or leaks like with wet chutneys or gravies.
Chutney powder Recipe - How to make?
We first start by dry roasting the red chilies carefully without burning. Once done, transfer to a plate and cool it.
- Step 1: Heat a pan and add the red chilies
- Step 2: Roast well, taking care not to burn.
Next, dry roast the lentils until browned.
- Step 3: Add the lentils to a pan.
- Step 4: Dry roast until they are browned.
Finally, add the black pepper, curry leaves, and sesame seeds. Roast for a few minutes. Add asafoetida and salt as desired. Cool it a bit.
- Step 5: Add the remaining ingredients like black pepper, curry leaves, white sesame seeds, asafoetida, and salt.
- Step 6: Transfer to a plate and cool.
Transfer to a mixer and powder it. Store in an air-tight glass container for 4 to 5 months.
- Step 7: Powder it in a mixer.
- Step 8: The powder is ready to be stored and used.
Useful Tips
- Use a heavy-bottomed pan: This helps evenly roast the lentils and spices without burning them, ensuring a rich, balanced flavor.
- Let everything cool before grinding: After roasting, allow the lentils and spices to cool completely. This prevents moisture buildup in the powder, which can affect its shelf life and texture.
- Store it right: Transfer the chutney powder to an airtight container to keep it fresh and flavorful for longer.
- Adjust salt to taste: Some prefer to add salt during preparation, while others adjust it later. Be mindful of how much salt you're using since you would use it with ghee or sesame oil, or even as is.
- If washing lentils, dry thoroughly: If you choose to wash the lentils before roasting, spread them out under the sun to dry completely. Roasting damp lentils can lead to uneven cooking and could spoil the powder.
Recipe FAQs
It can be stored in an air-tight container for 4 to 5 months. It is best to use it within a month after opening.
Chutney powder can be served with soft idlis or tasty dosas. Add a little ghee, sesame oil, or any other oil of your choice to the chutney powder make a paste. Scoop it with a little dosa or idli in it and enjoy. It can also be sprinkled over uttappam, dosa, idli, or even a sandwich.
Related Recipes
If you tried this Chutney Powder Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Chutney Powder Recipe
Ingredients
- 1 cup black gram urad dal
- ½ cup bengal gram chana dal
- ¼ cup rice raw
- 1 tbsp black pepper
- 1 tsp sesame seeds white
- 1 tsp asafoetida
- 3 sprig curry leaves
- 10 red chilies dry regular
- 8 red chilies dry kashmiri
Instructions
- Heat a heavy bottom pan and add red chilies to it.
- Dry Roast for a few minutes on medium high flame until they are roasted well take care not to burn.
- Transfer to a plate and let it cool.
- Add the lentils and rice and roast until they turn golden , it may take about 10 minutes.
- Add black pepper and sesame seeds and roast for 3 to 4 minutes.
- Add curry leaves, asafoetida, and salt . Roast another few minutes.
- Transfer to a flat plate to cool.
- Powder all the roasted items in a mixer until you get a fine powder.
- Transfer to an air-tight container and use when needed.
Video
Notes
-
- Use a heavy-bottomed pan: This helps evenly roast the lentils and spices without burning them, ensuring a rich, balanced flavor.
-
- Let everything cool before grinding: After roasting, allow the lentils and spices to cool completely. This prevents moisture buildup in the powder, which can affect its shelf life and texture.
-
- Store it right: Transfer the chutney powder to an airtight container to keep it fresh and flavorful for longer.
-
- Adjust salt to taste: Some prefer to add salt during preparation, while others adjust it later. Be mindful of how much salt you're using since you would use it with ghee or sesame oil, or even as is.
-
- If washing lentils, dry thoroughly: If you choose to wash the lentils before roasting, spread them out under the sun to dry completely. Roasting damp lentils can lead to uneven cooking and could spoil the powder.
I love having homemade spices at home! This was simple to follow and turned out great!
Just made the Chutney Powder—it’s packed with spice and flavor, perfect to sprinkle on rice or snacks! 🌶️✨
The balance of roasted lentils, spices, and curry leaves created a warm, comforting flavor, and this recipe has quickly become a staple in my kitchen.
This is a fabulous seasoning blend to have on hand! Thank you for this terrific chutney powder recipe.