Low Carb South Indian Chutney Powder

Elevate your low-carb meals with this flavorful and aromatic Low Carb South Indian Chutney Powder, a keto-friendly twist on the classic "podi" spice mix. Packed with wholesome ingredients like dry coconut, almonds, flaxseeds, and sesame seeds, this homemade chutney powder is bursting with nutty, spicy, and earthy notes. Toasted curry leaves, dried red chilies, and a hint of asafoetida add authentic South Indian flair, while coconut oil enhances both flavor and texture. Easy to prepare in just 25 minutes, this versatile condiment can be sprinkled over cauliflower rice, steamed veggies, or paired with low-carb dosa or idli options for a satisfying meal. Perfect for meal prep, this chutney powder stores beautifully and brings a healthy, zesty punch to your keto pantry!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 10

Ingredients

• 1 cup Dry coconut (grated)
• 0.5 cup Almonds
• 0.25 cup Flaxseeds
• 2 tablespoons Sesame seeds
• 8 large Dried red chilies
• 20 leaves Curry leaves
• 0.25 teaspoon Asafoetida (hing)
• 1 teaspoon Salt
• 1 teaspoon Coconut oil

Directions

Step 1

Heat a dry, heavy-bottomed pan over low to medium heat.

Step 2

Add the grated dry coconut and dry roast until it turns golden brown and aromatic. Transfer to a plate to cool.

Step 3

In the same pan, add the almonds and dry roast them until they start to release their aroma. Remove and let them cool.

Step 4

Next, dry roast the flaxseeds until they start to crackle. Transfer them to a plate to cool.

Step 5

Dry roast the sesame seeds for about 1-2 minutes, or until they turn slightly golden. Remove and let them cool as well.

Step 6

Add a teaspoon of coconut oil to the pan and toss in the dried red chilies. Roast them until they become crisp and slightly darkened. Remove and set aside.

Step 7

Add the curry leaves to the pan and roast until they turn crisp. Remove and let them cool.

Step 8

Once all the ingredients have cooled, combine the roasted coconut, almonds, flaxseeds, sesame seeds, red chilies, curry leaves, asafoetida, and salt in a food processor or spice grinder.

Step 9

Pulse until the mixture reaches a coarse powder consistency. Be careful not to over-process; the natural oils in the nuts and seeds may cause the powder to clump.

Step 10

Store the chutney powder in an airtight container for up to 2 weeks at room temperature or longer in the refrigerator.

Step 11

Serve as a sprinkle over foods like steamed vegetables, cauliflower rice, or even as a side for low-carb dosa or idli alternatives.

Nutrition Facts

Serving size	(292.9g)

Amount per serving	% Daily Value*
Calories	1724.9

Total Fat 155.0g	0%
Saturated Fat 85.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 2432.5mg	0%
Total Carbohydrate 70.6g	0%
Dietary Fiber 46.6g	0%
Total Sugars 12.4g
Protein 36.3g	0%

Vitamin D 0IU	0%
Calcium 387.0mg	0%
Iron 12.8mg	0%
Potassium 1406.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.5%

Protein: 8.0%

Carbs: 15.5%