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Chutney Ready Mix Travel Recipe - 2 Ways | Instant Chutney Mix Powder

easy Chutney Ready Mix Travel Recipe - 2 Ways | Instant Chutney Mix Powder
Course instant mix
Cuisine south indian
Keyword Chutney Ready Mix Travel Recipe - 2 Ways
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 box
Calories 846kcal
Author HEBBARS KITCHEN

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

Calories: 846kcal | Carbohydrates: 25g | Protein: 15g | Fat: 81g | Saturated Fat: 30g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 32g | Trans Fat: 1g | Sodium: 2426mg | Potassium: 746mg | Fiber: 13g | Sugar: 7g | Vitamin A: 928IU | Vitamin C: 98mg | Calcium: 70mg | Iron: 4mg