Chutney powder, also known as Gunpowder or Chutney Pudi, is a dry condiment and one of the most essential side dishes served in South India with tiffin varieties and rice. It can be stored for weeks and serves as a delightful accompaniment for Idli, Dosa, Chapathi, Roti, and rice. Each state has its unique method of preparing chutney powder. Today, we’ll share an easy and simple Karnataka-style spicy chutney powder recipe that includes dry coconut.
Recently, I purchased the Prestige Endura mixer grinder, equipped with a 1000W ultra-powerful motor. As I needed a heavy-duty, elegant, and powerful mixer grinder for grinding small quantities of Idli and Dosa batter, the Prestige Endura exceeded my expectations. With its sparkling stainless steel finish body and 3 multi-purpose jars featuring 7 super-efficient blades, it adds a stylish touch to my modular kitchen. I tried using it to grind a small quantity of this chutney powder, and it was ready in just a few pulses. I can confidently say that the Prestige Endura Mixer Grinder is a valuable addition to my kitchen.
Now, let’s dive into the traditional Karnataka-style Chutney powder recipe, which requires simple ingredients.
Karnataka Style Chutney Powder Recipe
Cuisine: Karnataka
Category: Condiment
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
Ingredients
1 cup = 250ml
Chana dal – 1/4 cup
Urad dal – 1/4 cup
Byadgi chilli – 5 to 8
Red chilli powder – 1 tsp
Dry coconut – 1/4 cup
Curry leaves – Fistful
Jaggery – 1 tsp
Garlic – 10 cloves
Tamarind – small gooseberry size
Black or white Sesame seeds – 1 tsp
Cumin seeds – 1/2 tsp
Hing – 1/4 tsp
Salt – as needed
Cooking oil – 1 tsp
Instructions
Heat a teaspoon of oil and roast urad dal and chana dal until they turn golden in color.
Remove the roasted dals to a plate and add the red chillies, curry leaves, and garlic. Roast for a minute and collect them on the plate.
Dry roast the grated coconut for a minute and transfer it to the plate.
Finally, add the sesame seeds and cumin seeds to the same pan and dry roast until the sesame seeds crackle. Collect them on the plate as well.
Allow all the roasted ingredients to cool down. Then, transfer them to the Prestige Endura Mixie jar. Add salt, red chilli powder, jaggery, hing, and tamarind.
Grind the ingredients coarsely, similar to rava/sooji, and transfer the mixture to an airtight container.
Store the chutney powder for up to a month. Use a clean spoon to handle it.
Serve and enjoy with Idli, Dosa, Chapathi, Jowar Roti, or even mix it with plain rice and add ghee for a delightful experience.
Heat a teaspoon of oil and roast the urad dal and chana dal until they turn golden in color. Remove them to a plate.
In the same kadai, roast the red chilli, curry leaves, and garlic until the chilli turns crispy. Collect them on the plate.
Dry roast the grated coconut for a minute and transfer it to the plate.
Lastly, add the sesame seeds and cumin seeds to the kadai and dry roast until the sesame seeds crackle. Collect them on the plate as well.
Allow all the roasted ingredients to cool down. Then, take them in a mixie jar and add salt, tamarind, hing, and jaggery. Grind to a coarse Rava/Sooji-like powder.
Remove the mixture into an airtight container and store it for up to a month. Use a clean spoon to handle the chutney powder.
Note
Adjust the quantity of red chillies as per your taste.
Byadgi chilli adds a bright color to this chutney powder.
Do not skip jaggery, as it’s the highlight of Karnataka-style chutney powder.
For variations, you can also add 2 tablespoons of roasted peanuts without the skin.
Try this delicious Karnataka-style Chutney powder and enjoy it with rice, Idli, Dosa, and Roti!