Chutney Ready Mix Essential Travel Recipe – 2 Ways | Instant Chutney Mix Powder with detailed photo and video recipe. an extremely simple and easy chutney premix recipe prepared with peanuts, desiccated coconut, and a blend of spices. it can be an ideal taste enhancer or condiments recipe for most the south Indian breakfast recipes and also for rice. there are myriad ways to prepare the instant chutney premix, but this recipe describes 2 ways with peanuts & coconut.
Chutney Ready Mix Essential Travel Recipe – 2 Ways | Instant Chutney Mix Powder with step-by-step photo and video recipe. chutney recipes are perhaps one of the essential important yet underrated recipes from indian cuisine. generally, it is prepared with fresh ingredients like herbs, and coconut chilies, but these fresh ingredients may not be available all the time. to solve this problem, there are some instant recipes and some instant chutney premix recipes prepared in minutes.
during my college days or in other words during those days when i wasn’t that much active in cooking, i always preferred freshly cooked meals. i never use to consider the ready mix or instant recipes. well, things have changed now and i really appreciate and understand the requirements for such recipes. especially for those who live in a hostel or some other temporary arrangements, instant or pre-mix recipes play a pivotal role. having said that, i am not a huge fan of this instant pre mix chutney recipe and only recommend this in certain unavoidable situations. this is because the ingredients used in this recipe like coconut or peanuts or even chilies give the best result when it is used freshly. yet if you are not so particular with your chutney recipes or struggle with your morning schedule, this recipe is a perfect option. do try this recipe, if not both, and let me know your thoughts.
furthermore, some more additional tips, suggestions, and variants to the Chutney Ready Mix Essential Travel Recipe. firstly the shelf life of this premix recipe is directly proportional to the amount you spend roasting the ingredients. it has to be roasted in a low to medium flame and removes all moisture in it. any small amount of moisture would spoil the taste, flavor, and smell of this recipe. secondly, for the coconut chutney, i have used desiccated coconut which is already dried and moisture-free. if you do not have access to it, you may use dry kopra. lastly, the instant premix has to be prepared with hot boiling water and served when it comes down to room temperature.
finally, i request you to check my other related chutney recipes collection with this post of Chutney Ready Mix Essential Travel Recipe. it mainly includes my other types of recipes like roasted capsicum chutney, burnt onion chutney, vada pav chutney, brinjal chutney, mango chutney 2 ways, ginger chutney, hotel style chutney, tomato garlic chutney, chutney s without coconut for idli & dosa, karela. further to these i would also like to mention my other recipe categories like,
Chutney Ready Mix video recipe:
recipe card for Chutney Ready Mix:
Chutney Ready Mix Travel Recipe - 2 Ways | Instant Chutney Mix Powder
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
Instructions
how to make peanut chutney mix:
- firstly, in a pan dry roast ½ cup peanut until it turns crunchy.
- add 1 cup roasted gram dal and continue to roast until they turn crisp.
- also, add 5 dried red chilli and a small piece of tamarind.
- roast for a minute until the moisture is removed.
- cool completely, and transfer to the mixer grinder.
- add 1 tsp salt and grind to a coarse powder. keep aside.
- in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, and few curry leaves.
- for extra spicy chutney, add ½ tsp chilli powder and saute on low flame.
- now add in powdered peanut powder and mix well.
- saute for a minute until everything is well combined.
- peanut chutney mix is ready to store in an airtight container and use for a month.
- 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.
- finally, enjoy peanut chutney mix for up to a month when stored in an airtight container.
how to make coconut chutney mix:
- firstly, in a pan heat 1 tbsp oil and roast 3 chilli until it turns crisp.
- add ½ cup roasted gram dal and few curry leaves.
- saute until the dal turns crunchy without getting it browned.
- now add 1 cup desiccated coconut and saute for a minute.
- cool completely, and transfer to the mixer jar.
- add small piece tamarind and 1 tsp salt. grind to a coarse powder. keep aside.
- in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, and few curry leaves.
- now add in powdered coconut powder and mix well. saute for a minute until everything is well combined.
- coconut chutney mix is ready to store in an airtight container and use for a month.
- to prepare coconut 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.
- finally, enjoy coconut chutney mix for up to a month when stored in an airtight container.
Nutrition
how to make Instant Chutney Mix Powder with step by step photo:
how to make peanut chutney mix:
- firstly, in a pan dry roast ½ cup peanut until it turns crunchy.
- add 1 cup roasted gram dal and continue to roast until they turn crisp.
- also, add 5 dried red chilli and a small piece of tamarind.
- roast for a minute until the moisture is removed.
- cool completely, and transfer to the mixer grinder.
- add 1 tsp salt and grind to a coarse powder. keep aside.
- in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, and few curry leaves.
- for extra spicy chutney, add ½ tsp chilli powder and saute on low flame.
- now add in powdered peanut powder and mix well.
- saute for a minute until everything is well combined.
- peanut chutney mix is ready to store in an airtight container and use for a month.
- 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.
- finally, enjoy peanut chutney mix for up to a month when stored in an airtight container.
how to make coconut chutney mix:
- firstly, in a pan heat 1 tbsp oil and roast 3 chilli until it turns crisp.
- add ½ cup roasted gram dal and few curry leaves.
- saute until the dal turns crunchy without getting it browned.
- now add 1 cup desiccated coconut and saute for a minute.
- cool completely, and transfer to the mixer jar.
- add small piece tamarind and 1 tsp salt. grind to a coarse powder. keep aside.
- in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, and few curry leaves.
- now add in powdered coconut powder and mix well. saute for a minute until everything is well combined.
- coconut chutney mix is ready to store in an airtight container and use for a month.
- to prepare coconut 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.
- finally, enjoy coconut chutney mix for up to a month when stored in an airtight container.
notes:
- firstly, make sure to roast on low flame else the nut remains raw from the inside.
- also, if there is moisture in the instant mix, it may not last long.
- additionally, you can increase the spice to your choice.
- finally, chutney mix recipe stays good for a month when stored in an airtight container. however, when refrigerated it can be stored for up to 3 months.