Chutney pudi/powder is a must in most of the south Indian household, DH just loves chutney pudi. Chutney pudi added with oil or gee goes well with the idly, dosa and even roti’s, its multipurpose pudi. Chutney pudi is similar to chutney only difference between fresh chutney and chutney pudi is the chutney pudi can be stored for few weeks to months, where as fresh chutney should be consumed soon. Usually amma makes this or my aunt (mom’s bro’s wife) makes the yummiest chutney pudi. The chutney pudi I had bought from India was over, so I asked them the recipe, it was very good DH liked it, so what more can I ask, because if it’s not good he just says it, but the pudi was hit the first time I made, but according to me, my amma and aunt make it the best. It’s a very easy recipe and can make it fast too, so let’s make.
Preparation Time: 5 minutes.
Idle Time: 30 hours
Cooking Time: 15 minutes
makes: 1 cup
What you will need
½ cup – peanuts
½ cup – dry grated coconut
1/4th cup – roasted channa
1/4th cup – red chillies (see notes)
2 tbsp – garlic
¼ Th cup – curry leaves
Small lime size – tamarind
1 tsp – jaggery/brown sugar (see notes)
1 tsp – oil
1 tsp – salt
How to make
In a heated pan dry roast the peanuts for 3 to 5 minutes, and then keep it aside in another bowl
In the same pan add the dry grated coconut and roast for 2 to 3 minutes, add the coconut in the same bowl of peanuts.
In the same pan roast the channa for 1 minute,then add with the peanuts and coconut.
In the same pan roast the garlic until its slighty brown,add in the peanuts bowl.
In the same pan add oil, once the oil is hot add chillies, tamarind, curry leaves and roast it for 5 minutes or so, the curry leaves will be crispy.
Then mix this above with peanuts, roasted channa, garlic and coconut, in the same bowl add the jaggery/brown sugar and salt, let it rest for some half an hour or until the all the ingredients are cooled down.
The puls it in the mixer, don’t grind it fine, let it be a rough powder.
Badgi chillies will give more colour, I dint have much of them so I added little badgi and little chickballapur thats why the chutney pudi colour is not red it’s orangeish.
Chickballapur chillies dont give colour but gives spiciness and I wanted spicy.
If you don’t have jaggery you can add brown sugar or normal white sugar. I have added brown sugar.
Grind the mixture when it’s fully cooled down.