Simple, practical, and full of everyday flavour, chutney powder recipe | chutney pudi recipe | gunpowder recipe is a vegetarian south indian masala made with sesame seeds / til, oil, and urad dal in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 1 jar
- Category: masala
- Cuisine: south indian
Ingredients
- 1 tbsp sesame seeds / til
- 2 tsp oil
- ½ cup urad dal
- ¼ cup chana dal
- 18 dried kashmiri red chilli / lal mirch
- few curry leaves
- ¼ cup dry coconut / kopra / desiccated coconut
- small piece tamarind / emli
- pinch of asafoetida / hing
- ½ tsp jaggery / gud
- ½ tsp turmeric / haldi
- salt to taste (approx. 1 tsp)
Method
- firstly, dry roast 1 tbsp sesame seeds till they turn slightly golden brown.
- transfer to the blender and keep aside.
- in the same kadai, heat oil and add in ½ cup urad dal and ¼ cup chana dal.
- roast on low flame till the dal turns slightly golden in colour.
- transfer to the same blender and keep aside.
- furthermore, heat another tsp of oil and 18 dried kashmiri red chilli and saute till chillis puffs up.
- also add in few curry leaves and fry till they turn crisp.
- now turn off the flame and add ¼ cup dry coconut.
- saute till the coconut turns slight golden.
- transfer to the blender and allow to cool completely.
- further add small piece tamarind, pinch of hing, ½ tsp jaggery, ½ tsp turmeric and 1 tsp salt.
- blend to coarse powder. you can also blend to fine powder if you prefer.
- finally, enjoy chutney powder with idli, dosa or rice along with coconut oil.
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.
