Low Carb South Indian Chutney Powder
Transform your classic South Indian condiment with a modern twist in this Low Carb South Indian Chutney Powder recipe! Packed with nutritious ingredients like dry coconut, almonds, flaxseeds, and sesame seeds, this flavorful and aromatic spice blend is perfectly suited for low-carb diets while retaining the authentic taste of traditional chutney powders. The bold heat from dried red chilies, fragrant curry leaves, and a hint of asafoetida (hing) create a balanced medley of flavors that will elevate any dish. Perfect for sprinkling over steamed vegetables, cauliflower rice, or as a vibrant accompaniment to low-carb dosa or idli alternatives, this easy-to-make, shelf-stable chutney powder embodies convenience and health without compromising on taste. Ready in just 25 minutes, this keto-friendly spice mix is a must-try for anyone seeking a lighter yet deeply satisfying South Indian culinary experience.
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Recipe Information
Ingredients
- 1 cup Dry coconut (grated)
- 0.5 cup Almonds
- 0.25 cup Flaxseeds
- 2 tablespoons Sesame seeds
- 8 large Dried red chilies
- 20 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 1 teaspoon Coconut oil
Instructions
Heat a dry, heavy-bottomed pan over low to medium heat.
Add the grated dry coconut and dry roast until it turns golden brown and aromatic. Transfer to a plate to cool.
In the same pan, add the almonds and dry roast them until they start to release their aroma. Remove and let them cool.
Next, dry roast the flaxseeds until they start to crackle. Transfer them to a plate to cool.
Dry roast the sesame seeds for about 1-2 minutes, or until they turn slightly golden. Remove and let them cool as well.
Add a teaspoon of coconut oil to the pan and toss in the dried red chilies. Roast them until they become crisp and slightly darkened. Remove and set aside.
Add the curry leaves to the pan and roast until they turn crisp. Remove and let them cool.
Once all the ingredients have cooled, combine the roasted coconut, almonds, flaxseeds, sesame seeds, red chilies, curry leaves, asafoetida, and salt in a food processor or spice grinder.
Pulse until the mixture reaches a coarse powder consistency. Be careful not to over-process; the natural oils in the nuts and seeds may cause the powder to clump.
Store the chutney powder in an airtight container for up to 2 weeks at room temperature or longer in the refrigerator.
Serve as a sprinkle over foods like steamed vegetables, cauliflower rice, or even as a side for low-carb dosa or idli alternatives.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 12.4 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
