Authentic Peanut & Coconut Chutney Powder Recipe – South Indian Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Peanut & Coconut Chutney Powder Recipe – South Indian Blend

Introduction

Oh, chutney powder! It’s one of those things that just makes a South Indian meal complete, doesn’t it? I remember my grandmother always having a stash of homemade chutney powder, and it instantly elevated everything from idlis and dosas to even a simple rice and dal. Today, I’m sharing my go-to recipe for a fantastic peanut and coconut chutney powder blend – it’s surprisingly easy to make and tastes a million times better than anything you can buy in a store. Let’s get started!

Why You’ll Love This Recipe

This chutney powder is a game-changer. It’s incredibly versatile, bursting with flavor, and keeps for ages. Plus, making it yourself means you control the ingredients and spice level. It’s a little bit of South India you can enjoy anytime, anywhere!

Ingredients

• ?? cup peanuts
• 1 cup roasted gram dal (Pottukadalai)
• 5 dried red chilies
• Small piece of tamarind
• 1 tsp salt
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 dried red chilies (for tempering)
• Few curry leaves
• ?? tsp chili powder
• 1 tbsp oil (for tempering)
• 3 green chilies (chopped)
• ?? cup roasted gram dal (for coconut chutney mix)
• 1 cup desiccated coconut

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Peanuts: Choosing the Right Variety – I prefer using bold peanuts for a richer flavor, but any good quality peanut will work. Make sure they’re fresh!
• Roasted Gram Dal (Pottukadalai): Its Role in Texture & Flavor – This is key for that lovely, slightly grainy texture. Don’t skip roasting it – it really brings out the flavor.
• Dried Red Chilies: Heat Levels & Regional Preferences – The number of chilies you use depends on how spicy you like things! Byadagi chilies are milder and add a beautiful color, while Guntur chilies pack a serious punch.
• Tamarind: Sweetness & Tanginess – Pulp vs. Dried – I usually use dried tamarind because it’s easier to store. If using pulp, start with a tablespoon and adjust to taste.
• Desiccated Coconut: Fresh vs. Dried – What to Use – While fresh coconut is amazing, desiccated coconut is much more convenient for making chutney powder. Just make sure it’s unsweetened.
• Spices & Oils: The Foundation of South Indian Flavor – Good quality oil is important, especially for the tempering. I like to use groundnut oil for an authentic flavor.

Step-By-Step Instructions

Okay, let’s get cooking!

1. For the Peanut Chutney Mix: First, dry roast the peanuts until they’re nice and crunchy. Keep a close eye on them – they burn easily! Then, add the roasted gram dal and roast until it’s crisp.
2. Next, toss in the dried red chilies and a small piece of tamarind. Roast for just about a minute, until the chilies are fragrant and the tamarind feels dry.
3. Let everything cool completely. Once cool, grind it all together with the salt into a coarse powder. Set this aside – we’ll come back to it.
4. For the Coconut Chutney Mix: Heat a tablespoon of oil in a pan. Roast the chopped green chilies until they’re slightly crisp. Add the roasted gram dal and a few curry leaves.
5. Now, add the desiccated coconut, tamarind, and a pinch of salt. Roast briefly – you just want to warm everything through. Let it cool and then grind it to a coarse powder.
6. Bringing it Together: Heat another tablespoon of oil. Temper the mustard seeds, urad dal, dried red chilies, and curry leaves.
7. Add the chili powder and both the ground peanut and coconut mixtures. Sauté for about a minute, stirring constantly.
8. Finally, store your delicious chutney powder in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Grind: Coarse vs. Fine – I prefer a slightly coarse texture, but you can grind it finer if you like. It really comes down to personal preference.
• Roasting Techniques for Maximum Flavor – Low and slow is the key! Roasting on medium-low heat ensures everything cooks evenly and develops a rich, nutty flavor.
• Storing Your Chutney Powder for Freshness – An airtight container is essential. Stored properly, this chutney powder will stay fresh for months.
• Understanding Tempering (Tadka): The Key to Aroma – Don’t rush the tempering! Let the mustard seeds pop and the spices bloom in the hot oil – that’s where all the flavor comes from.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Mild, Medium, Hot – Adjust the number of red chilies to control the heat. For a milder version, remove the seeds from the chilies.
• Festival Adaptations: Special Occasion Blends – During festivals, my family likes to add a pinch of asafoetida (hing) to the tempering for extra flavor.
• Regional Variations: Tamil Nadu, Andhra, Karnataka Styles – Each region has its own twist! Some people add a little bit of sesame seeds or coriander seeds to the mix.

Serving Suggestions

This chutney powder is amazing with so many things! Try it with:

• Idli and Dosa
• Uttapam
• Vada
• Rice and Dal
• Even spread on sandwiches!

Storage Instructions

Store in an airtight container in a cool, dry place. It will stay fresh for up to 6 months.

FAQs

• What is the shelf life of this chutney powder? Properly stored, it lasts for about 6 months.
• Can I use raw peanuts instead of roasted? You can, but the flavor won’t be as rich. Roasting really brings out the best in the peanuts.
• Can I adjust the amount of tamarind for a different tanginess? Absolutely! Start with a small piece and add more to taste.
• What is the best way to grind the chutney powder for a coarse texture? Use a dry grinder and pulse it a few times instead of grinding continuously.
• Can I make this chutney powder in a large batch and freeze it? Yes, you can! Just make sure it’s completely cool before freezing in an airtight container.