Chutney powder or Chutney Pudi is a popular accompaniment with dosas or idlis. There are a variety of versions of chutney powder but the basic ingredients are usually the dals along with some add-on spices.

The chutney powder I am sharing today is my Mother-in-law’s fool proof, one of a kind and addictive recipe! Why do I call it addictive? Trust me, once you try it, you will never like any other chutney pudis.

RECIPE:

Video Link: 

Preparation Time: 1hr 15 minutes

Makes: About 1 kg and can be stored in the freezer for 2-3 months

INGREDIENTS:

Channa Dal – 2 cups

Urad Dal – 2 cups

Peanuts – 1 cup

Kashmiri Red chilli powder – 1 cup

Fried Gram – 1/2 cup

Sesame seeds – 1.5 tsp

Curry leaves – handful

Tamarind – 1/4 lemon size

Jaggery powder – 2 tsp

Salt – as per taste

Oil – 2 tbsp

METHOD:

In a wide bottomed pan, dry roast the Channa dal on a very low flame making sure they do not get burnt. The color of the dal should turn to golden brown.

This should take anywhere between 25-30 minutes to get the dals roasted to perfection. Make sure you do not increase the heat to more than low-medium.

Next, dry roast the urad dal also in a very low flame till light golden in color.

Keep the roasted channa dal and urad dal together on a plate and allow to cool down completely.

Meanwhile dry roast the rest of the ingredients separately on a medium-low flame.

Make sure to remove the peel of the roasted peanuts.

In the same pan, heat 2 tbsp oil and slightly fry the red chilli powder for 2-3 minutes.

Once you have all the ingredients roasted or fried, next step is to grind them into a coarse powder.

First, grind the channa dal and urad dal in batches and transfer them into a large mixing bowl.

Now, grind the rest of the roasted ingredients – sesame seeds, peanuts, fried gram, curry leaves, tamarind, asafoetida, jaggery, and salt.

Add this to the large mixing bowl along with the previously added dal powder.

Add the red chilli powder to the bowl and mix well.

The last step is to grind the chutney powder one last time so all the ingredients blend well.

Store this powder in an airtight container. Enjoy with Idli or Dosa.

If made in huge quantities, you can store it in the freezer and it will stay good for more than 3 months.