easy Chutney Ready Mix Travel Recipe - 2 Ways | Instant Chutney Mix Powder

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 2 box
  • Category: instant mix
  • Cuisine: south indian

Ingredients

for peanut chutney mix:

  • ½ cup peanut
  • 1 cup roasted gram dal
  • 5 dried red chilli
  • small piece tamarind
  • 1 tsp salt
  • 2 tbsp oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • 2 dried red chilli
  • few curry leaves
  • ½ tsp chilli powder

for coconut chutney mix:

  • 1 tbsp oil
  • 3 chilli (chopped)
  • ½ cup roasted gram dal
  • few curry leaves
  • 1 cup desiccated coconut
  • small piece tamarind
  • 1 tsp salt
  • 2 tbsp oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • 2 dried red chilli
  • few curry leaves

Method

how to make peanut chutney mix:

  1. firstly, in a pan dry roast ½ cup peanut until it turns crunchy.
  2. add 1 cup roasted gram dal and continue to roast until they turn crisp.
  3. also, add 5 dried red chilli and a small piece of tamarind.
  4. roast for a minute until the moisture is removed.
  5. cool completely, and transfer to the mixer grinder.
  6. add 1 tsp salt and grind to a coarse powder. keep aside.
  7. in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, and few curry leaves.
  8. for extra spicy chutney, add ½ tsp chilli powder and saute on low flame.
  9. now add in powdered peanut powder and mix well.
  10. saute for a minute until everything is well combined.
  11. peanut chutney mix is ready to store in an airtight container and use for a month.
  12. to prepare peanut chutney, in a bowl take ¾ cup of prepared peanut chutney mix. pour in hot water and mix well adjusting consistency as required. rest for 1 minute.
  13. finally, enjoy peanut chutney mix for up to a month when stored in an airtight container.

how to make coconut chutney mix:

  1. firstly, in a pan heat 1 tbsp oil and roast 3 chilli until it turns crisp.
  2. add ½ cup roasted gram dal and few curry leaves.
  3. saute until the dal turns crunchy without getting it browned.
  4. now add 1 cup desiccated coconut and saute for a minute.
  5. cool completely, and transfer to the mixer jar.
  6. add small piece tamarind and 1 tsp salt. grind to a coarse powder. keep aside.
  7. in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, and few curry leaves.
  8. now add in powdered coconut powder and mix well. saute for a minute until everything is well combined.
  9. coconut chutney mix is ready to store in an airtight container and use for a month.
  10. to prepare coconut chutney, in a bowl take ¾ cup of prepared peanut chutney mix.
  11. pour in hot water and mix well adjusting consistency as required. rest for 1 minute.
  12. finally, enjoy coconut chutney mix for up to a month when stored in an airtight container.

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.