Chutney powder also known as chutney pudi is a spiced peanut powder served as a condiment in South India. It is eaten with rice, idli, dosa.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 5 minutes
- Total time: 25 minutes
- Yield: 1 · 1 cup
- Category: Condiment
- Cuisine: Andhra
Ingredients
- 1 cup peanuts
- ⅓ cup fried gram ((Roasted gram or desiccated coconut))
- 8 to 10 kashmiri dried red chilies ((or 1 tablespoon Kashmiri red chilli powder))
- 1 to 3 sprigs curry leaves ((optional))
- 1 tablespoon cumin seeds
- 2 to 3 small garlic (cloves)
- 1 teaspoon oil
Method
- Dry roast peanuts on a medium flame until golden and crunchy. When they turn aromatic, add fried gram or desiccated coconut.
- Roast for another minute and remove to a plate and cool.
- Pour 1 teaspoon oil and heat it. Add curry leaves and dried red chilies. Fry them on a medium heat until crisp. Then turn down the flame to low and add cumin and garlic. Stir just for 30 seconds.
- Turn off the heat and let them cool down.
- Once cool, add the curry leaves, garlic, red chilies and cumin to a grinder or spice jar and make a smooth powder.
- Then peanuts, fried gram and salt. Run the grinder in short intervals of 30 to 50 seconds scraping down the sides. Make sure everything is mixed well. Avoid overgrinding else peanuts will release oil.
- Taste test and add more salt if needed.
- Store in an air tight jar. keeps fresh for about 2 to 3 months.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.