Low Sodium South Indian Chutney Powder

Experience the vibrant flavors of South India with this Low Sodium South Indian Chutney Powder – a savory, aromatic spice blend that’s perfect for adding bold taste to your everyday meals without the excess salt. Crafted with roasted Bengal gram, urad dal, fiery dry red chilies, and fragrant curry leaves, this chutney powder is packed with rich, nutty, and tangy notes thanks to a touch of tamarind pulp and dry coconut. Quick to prepare and long-lasting, this versatile powder can be sprinkled over steamed rice, mixed with ghee, or used as a zesty side for idli and dosa. With its low-sodium twist, it’s a healthy and flavorful addition to your spice pantry, offering authentic South Indian taste perfect for any diet.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 20

Ingredients

• 3 tablespoons Split Bengal gram (chana dal)
• 2 tablespoons Split black gram (urad dal, skinned)
• 6 pieces Dry red chilies
• 4 tablespoons Grated dry coconut
• 1 teaspoon Tamarind pulp
• 2 tablespoons Coriander seeds
• 10 leaves Curry leaves (fresh or dried)
• 1 teaspoon Black peppercorns
• 1 pinch Asafoetida (hing)
• 1 teaspoon Oil (preferably neutral, like sesame or sunflower)

Directions

Step 1

Heat a heavy-bottomed skillet or pan on medium heat. Add the teaspoon of oil and let it warm up.

Step 2

Add the chana dal and urad dal to the pan. Roast them on medium heat, stirring frequently, until they turn golden brown and aromatic. Transfer to a plate to cool.

Step 3

In the same pan, add the coriander seeds, black peppercorns, and dry red chilies. Roast them on medium heat until they become fragrant. Transfer to the same plate as the lentils to cool.

Step 4

Add the grated dry coconut to the pan and roast it on low heat until it turns light golden brown. Ensure you keep stirring to prevent burning. Transfer to the plate.

Step 5

Toss fresh or dried curry leaves into the pan and roast them until they crisp up. This should take a few seconds. Add to the plate.

Step 6

Let all the roasted ingredients cool completely to room temperature, as blending warm ingredients can release steam and alter the texture of the powder.

Step 7

Once cooled, add the roasted ingredients, tamarind pulp, and asafoetida to a dry grinder or blender. Blend into a coarse powder. Ensure the texture is slightly gritty and not too fine for authentic flavor.

Step 8

Store the chutney powder in an airtight container. It keeps well at room temperature for up to 2 weeks, or in the refrigerator for up to a month.

Nutrition Facts

Serving size	(127.8g)

Amount per serving	% Daily Value*
Calories	537.8

Total Fat 28.9g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 42.4mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 20.9g	0%
Total Sugars 5.5g
Protein 18.8g	0%

Vitamin D 0IU	0%
Calcium 226.2mg	0%
Iron 7.6mg	0%
Potassium 1021.5mg	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: 45.1%

Protein: 13.0%

Carbs: 41.8%