Soy-Free South Indian Chutney Powder

Elevate your South Indian meals with this vibrant, **Soy-Free South Indian Chutney Powder**—an aromatic blend of roasted lentils, spices, and earthy tamarind. Perfect for anyone avoiding soy, this easy-to-make dry chutney powder (also known as "gunpowder") encapsulates the bold flavors of chana dal, urad dal, coriander, cumin, and sesame seeds, all balanced with the tanginess of tamarind and the warmth of freshly roasted curry leaves. Crafted in under 30 minutes, it’s a versatile condiment to pair with idli, dosa, rice, or even a drizzle of ghee. Packed with protein, spice, and traditional authenticity, this shelf-stable chutney powder is a must-try for lovers of South Indian cuisine!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 12

Ingredients

• 10 pieces Dry red chilies
• 3 tablespoons Chana dal (split Bengal gram)
• 3 tablespoons Urad dal (split black gram, skinned)
• 2 tablespoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Black peppercorns
• 1 teaspoon Tamarind (seedless)
• 1 teaspoon Salt
• 1 pinch Asafoetida (hing)
• 2 tablespoons Sesame seeds
• 20 leaves Curry leaves

Directions

Step 1

Heat a heavy-bottomed pan or skillet over medium heat. Dry roast the chana dal until golden and aromatic. Transfer it to a plate to cool.

Step 2

In the same pan, dry roast the urad dal until golden brown. Remove and set it aside with the chana dal.

Step 3

Dry roast the coriander seeds and cumin seeds in the pan until they release their aroma. Transfer these to the plate as well.

Step 4

Add the dry red chilies to the pan, stirring until they are crisp and slightly darkened. Be careful to avoid burning. Set them aside to cool.

Step 5

Dry roast the sesame seeds until golden and aromatic. Remove and allow them to cool.

Step 6

Add the curry leaves to the pan and dry roast them until they become crisp. Remove and mix them with the other roasted ingredients.

Step 7

Turn off the heat and allow the pan to cool for a minute. Add a pinch of asafoetida to the warm pan and mix it into the roasted ingredients after it cools slightly.

Step 8

Combine all the roasted ingredients in a blender or mixer grinder. Add the tamarind and salt.

Step 9

Grind the mixture into a slightly coarse or fine powder, depending on your preference. Do this in short pulses to prevent overheating the blender and releasing oils from the sesame seeds.

Step 10

Once ground, transfer the chutney powder to an airtight container and store it in a cool, dry place. It should stay fresh for up to a month.

Nutrition Facts

Serving size	(138.0g)

Amount per serving	% Daily Value*
Calories	468.8

Total Fat 17.0g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2408.8mg	0%
Total Carbohydrate 66.1g	0%
Dietary Fiber 25.3g	0%
Total Sugars 2.5g
Protein 23.7g	0%

Vitamin D 0IU	0%
Calcium 279.3mg	0%
Iron 11.4mg	0%
Potassium 1253.8mg	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: 29.9%

Protein: 18.5%

Carbs: 51.6%