Nut-Free South Indian Chutney Powder
Savor the bold and aromatic flavors of South India with this Nut-Free South Indian Chutney Powder, a versatile, gluten-free, and nut-free alternative to traditional chutney powders. Packed with the earthy richness of roasted lentils, the zesty tang of tamarind, and the robust warmth of dried red chilies, this recipe is an irresistible spice blend perfect for enhancing your favorite South Indian dishes. Featuring a medley of split Bengal gram (chana dal), split black gram (udad dal), sesame seeds, and grated dried coconut, this spice mix delivers a satisfying crunch and depth of flavor. Quick and easy to prepare in under 30 minutes, this chutney powder pairs beautifully with idlis, dosas, or rice drizzled with ghee. Perfect for meal prep, it stores well in an airtight container, making it a must-have in your pantry for a burst of authentic South Indian taste anytime!
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Recipe Information
Ingredients
- 0.5 cup Split Bengal gram (chana dal)
- 0.5 cup Split black gram (udad dal)
- 2 tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 8 pieces Dried red chilies
- 2 tablespoons Sesame seeds
- 0.5 cup Grated dried coconut (unsweetened)
- 1 tablespoon Tamarind (seedless)
- 0.5 teaspoon Hing (asafoetida powder)
- 1 teaspoon Salt
- 2 teaspoons Oil (vegetable or coconut)
Instructions
Heat 1 teaspoon of oil in a dry skillet over medium heat.
Add the split Bengal gram (chana dal) and split black gram (udad dal). Roast, stirring frequently, until they turn golden brown and release a nutty aroma. Remove and set aside.
In the same skillet, add coriander seeds, cumin seeds, and dried red chilies. Roast until fragrant, then set aside.
Next, dry roast the sesame seeds until they start to pop. Remove and set aside.
Add the grated dried coconut to the skillet and roast on low heat until it turns light golden. Ensure constant stirring to prevent burning. Remove and set aside.
In the same skillet, heat the remaining 1 teaspoon of oil. Add the tamarind and hing (asafoetida powder). Sauté for 1-2 minutes to soften the tamarind slightly.
Allow all the roasted ingredients to cool completely.
Transfer all the roasted ingredients to a blender or spice grinder. Add salt and grind into a coarse powder. Avoid over-grinding to retain some texture.
Store the nut-free chutney powder in an airtight container. It can be kept at room temperature for up to 2 weeks or refrigerated for longer shelf life.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 17.4 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3152 mg | 67% | |
*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.
