Peanut Chutney Powder | Chutney Powder | Dry Chutney

The secret to blissful morning is fuss-free Breakfast. ūüėÄ And that’s when instant recipes and this chutney powder comes to rescue. This chutney powder is really easy to make and you can store it for a whole month. Simple fuss free recipe and full of flavors that go well with many dishes. Compared to other chutney recipes which we generally serve with Idli and Dosa I find this peanut chutney powder easy.


Make this chutney powder in usable batches and stock it in your pantry. And serve as a side dish to Idli, Dosa, Idiyappam or sprinkle on upma, poha and enjoy the breakfast.

Serves 1.5 Cups


  • 1/3 Cup bengal gram dal/ chana dal
  • 1 Cup peanuts
  • 5-6 Dry red chili
  • 1 Tbsp cumin seeds
  • 2-3 Garlic cloves
  • Salt as required
  • 1 Tsp oil

Learn Step By Step Recipe With Pictures For Peanut Chutney Powder | Side Dish For Dosa, Idli, Rice And Many More


Step 1- Roast chana dal until crisp and remove in a plate. In the same pan roast peanuts, garlic cloves and cumin seeds until aromatic. Turn off the flame and set these aside to cool

Step 2- In the same pan add 1tsp oil and roast dry red chilies until crisp. Allow it to cool completely. Take all the ingredients in a jar and grind until fine powder

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Mint-Coriander Chutney

This Mint-Coriander Chutney is very quick and easy to make and is used mainly with fried/ grilled/ tandoori foods. You can include this in your any meal.



  • 1 Cup fresh coriander leaves
  • 1/2 Cup fresh mint leaves
  • 3-4 Garlic cloves
  • 1/2 inch ginger
  • 1 Tbsp lemon
  • Salt as required


Wash the mint and coriander leaves thoroughly. In a mixer jar add all the ingredients and 1tbsp of water if required and grind to a fine smooth paste/puree.

Serve as a dip with your dishes. Or just before serving add 1Tbsp of thick curd to 4-5Tbsp of Mint-Coriander Chutney. That looks appealing and tastes awesome with any fried/grilled dish.

Momos Chutney


Serves 4-5


  • 1 Large tomato
  • 3-4 Dry red chilies (soak for 20mins in luke warm water)
  • 4-5 Garlic cloves
  • 1/2 Tsp sugar
  • 1 Tbsp vinegar
  • 1 Tsp soy sauce
  • Salt as required


Step 1- Boil 1 1/2 cups of water and add tomato and soaked red chilies. Boil for 10mins on high heat and then turn off the flame. Let it cool completely and then drain the water and peel the tomato

Step 2- In a mixer jar add peeled tomato, red chilies, garlic cloves, soy sauce, vinegar, sugar and salt. Grind to a smooth paste


Momos chutney is ready to be served. Serve with hot steamed momos of your choice ūüôā


Coconut Chutney

Basic¬†Coconut Chutney¬†for Idli, Dosa,Vada,Pyaaz pakoda, Dhokla, Cheese balls, Sabudana Vada Uttapam or evening snacks like pakodas etc. This chutney goes well with many South-Indian dishes.¬†This¬†Chutney¬†can be made using fresh or dessicated coconut. Play with the ingredients as per your choice. ūüėÄ


Serves 3-4


  • 1 Cup Fresh/ dessicated coconut
  • 2 Ginger slice
  • 2 Chopped green chilies
  • 2 Tbsp roasted chana dal
  • Salt as required

For Tempering

  • 1 Tsp mustard seeds
  • 1 Tsp cumin seeds
  • 1 Tbsp urad dal
  • 5-6 Curry leaves
  • 2 Dry red chilies
  • 2 Tbsp oil


Step 1- Grind coconut, ginger, green chilies and roasted chana dal to a smooth paste. Add salt as required and mix well

Step 2- Heat oil in a pan and add mustard seeds and let it splutter. Add cumin seeds and urad dal and fry till urad dal is golden brown

Step 3- Add dry red chilies and curry leaves. When the curry leaves become crisp turn off the flame

Step 4- Pour this tempering on coconut chutney immediately



Enjoy this Coconut Chutney with Pyaaz pakoda, Dhokla, Cheese balls, Sabudana Vada