Instant chutney powder
Many times for weekday Tiffin side dish we need some quick options. if you make and keep chutney powder, you can prepare flavorful chutney in a minute. Premix powder stays good for one month at room temperature.
SOUTH INDIAN CHUTNEY VARIETY
Thengai chutney is a popular condiment in South Indian cuisine that is used as a side dish or accompaniment for various dishes such as dosa, idli, vada, and more. It is popularly known as nariyal chutney in Hindi
CHOSE RIGHT COCONUT
Fresh or frozen coconut works best for the recipe. Avoid dry coconut or kopra.
FROZEN COCONUT - TIPS TO REMEMBER
If you are using frozen coconut, always thaw them first. You can thaw them at room temperature or in a microwave oven.
AVOID ADDING EXCESS WATER
Always add a little water while mixing. Excess water at the beginning might affect the chutney consistency. add little by little, mix getti chutney then add water to your preference.
GETTI CHUTNEY
For hotel-style getti chutney avoid adding a lot of water. Add water little by little and grind a thick chutney
Coconut garlic chutney
If you prepare this podi, you can take it during flight travel. It also works best for quick Airbnb cooking. best bachelor-friendly recipe
TIPS TO ROAST RED CHILLI
I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.
TAMARIND - TIPS TO NOTE
always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won’t cook through. Roast in low flame. Perfectly roasted tamarind helps for a longer shelf life.
SHELF LIFE OF chutney PODI
Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for a month at room temperature. Always use a dry and clean spoon for a longer shelf life
WILL THE PODI TASTE SPICY?
I used Karnataka red chilli and green chilli. Adjust the chillies according to your spice.
PULSE AND GRIND THE PODI
I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture. Coconut-based recipes in TMF chutney varieties PODI RECIPE COLLECTION
Ingredients
4 green chilli 2 garlic Small piece ginger 1 cup pottukadalai Tamarind 1 cup coconut Required salt
Temper
Curry leaves 1/2 tablespoon Mustard seeds 1 tablespoon urad dal
How to make chutney ready mix powder with step-by-step pictures
First, roast green chilli, ginger, garlic, and tamarind; still green chilli color changes
Add coconut and red chilli; saute for a minute
Furthermore, add salt; till the moisture evaporates and the color changes
Add pottuladalai; saute well and cook
Remove the red chili cap and grind it into a fine powder
Transfer and add asafoetida
Add curry leaves, mustard seeds, and urad dal; saute till mustard seeds splutter and urad dal changes color
Transfer to the chutney premix; mix well
Chutney
Required chutney powder, add a little water; mix well and prepare a thick chutney Add water to the desired consistency and serve
