Nut-Free South Indian Chutney Powder

Bursting with bold flavors and completely nut-free, this South Indian Chutney Powder is a versatile and aromatic condiment that adds a burst of spice to any meal. Made with roasted lentils, dried red chilies, sesame seeds, and a hint of tamarind, this recipe delivers the authentic taste of South Indian cuisine without the use of nuts, making it perfect for those with nut allergies. The addition of dried coconut and a touch of hing (asafoetida) enhances its unique complexity, while simple stovetop roasting ensures a robust flavor profile. This chutney powder is easy to make and can be stored for weeks, making it a convenient pantry essential to elevate rice, dosas, idlis, or even plain yogurt. Perfectly balancing heat, tanginess, and richness, this recipe is a must-try for anyone craving a homemade twist on a South Indian classic.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 10

Ingredients

• 0.5 cup Split Bengal gram (chana dal)
• 0.5 cup Split black gram (udad dal)
• 2 tablespoons Coriander seeds
• 1 tablespoon Cumin seeds
• 8 pieces Dried red chilies
• 2 tablespoons Sesame seeds
• 0.5 cup Grated dried coconut (unsweetened)
• 1 tablespoon Tamarind (seedless)
• 0.5 teaspoon Hing (asafoetida powder)
• 1 teaspoon Salt
• 2 teaspoons Oil (vegetable or coconut)

Directions

Step 1

Heat 1 teaspoon of oil in a dry skillet over medium heat.

Step 2

Add the split Bengal gram (chana dal) and split black gram (udad dal). Roast, stirring frequently, until they turn golden brown and release a nutty aroma. Remove and set aside.

Step 3

In the same skillet, add coriander seeds, cumin seeds, and dried red chilies. Roast until fragrant, then set aside.

Step 4

Next, dry roast the sesame seeds until they start to pop. Remove and set aside.

Step 5

Add the grated dried coconut to the skillet and roast on low heat until it turns light golden. Ensure constant stirring to prevent burning. Remove and set aside.

Step 6

In the same skillet, heat the remaining 1 teaspoon of oil. Add the tamarind and hing (asafoetida powder). Sauté for 1-2 minutes to soften the tamarind slightly.

Step 7

Allow all the roasted ingredients to cool completely.

Step 8

Transfer all the roasted ingredients to a blender or spice grinder. Add salt and grind into a coarse powder. Avoid over-grinding to retain some texture.

Step 9

Store the nut-free chutney powder in an airtight container. It can be kept at room temperature for up to 2 weeks or refrigerated for longer shelf life.

Nutrition Facts

Serving size	(406.4g)

Amount per serving	% Daily Value*
Calories	1846.2

Total Fat 107.1g	0%
Saturated Fat 72.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2514.9mg	0%
Total Carbohydrate 182.7g	0%
Dietary Fiber 59.3g	0%
Total Sugars 17.4g
Protein 63.2g	0%

Vitamin D 0IU	0%
Calcium 437.4mg	0%
Iron 27.3mg	0%
Potassium 3152.3mg	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: 49.5%

Protein: 13.0%

Carbs: 37.5%