Chutney Pitto ♥ Chutney Powder
Whenever we south Indians pack our bag, whether it’s for domestic trips or long international trips… We never forget to pack our Chutney Pitto ♥
The only GunPowder allowed on the plane is Chutney Powder! I remember packing 1 whole Check-In bag with South Indian Masalas / Powders, Home(MOM)made Chutney Pitto while travelling to the USA for the first time. While it tastes amazing with many breakfast items like Idli, Dosa, Chapati, Rotti, Appe and so on… It was surely enough to just cook some Rice and mix with hot and spicy Chutney Pitto topped with a spoon of Coconut oil ♥
Although this Chutney Powder can stay fresh up to 3 months when preserved in an airtight container, I bet you will fill the container regularly to have that continuous supply of Punch from GunPowder, which will become your go-to side dish with everything you will eat! Maybe, even with your Pizza! 😮
Chutney Pitto ♥ Chutney Powder Konkani Style
The only GunPowder allowed on the plane is Chutney Powder!
Ingredients
- Fried Gram / Hurigadale / Putani - ½ Cup
- Tamarind
- Asafoetida
- Salt
Items To Be Roasted
- Dry Coconut Pieces / Copra - 1 Cup
- Curry Leaves - 1 Cup
- Dried Red Chillies - 10 ( as per hotness preferred)
Instructions
Take a heavy bottom pan and dry roast dry coconut pieces. 
Take out and cool completely.
Then dry roast curry leaves.
Now take dry red chillies(adjust according to your preferred hotness) and dry roast till they become crisp. 
Now take everything we roasted and mix evenly
We use tamarind to grind with the roasted ingredients that will give a nice tangy taste and balance the hotness from red chillies.
Asafoetida / Hing powder as per taste that will also give a nice aroma to the chutney powder.
Firstly, we will take fried gram/ putani (no need to roast) and pulse in mixer to make a fine powder.
Then take roasted and cooled mixture with tamarind and grind into fine powder. Put in the same bowl of Fried gram powder.
Add Asafoetida powder and Salt as per taste
Mix everything nicely. Break any lumps using hand and mix all the powders. 
The final result should be even in color and aromatic!
This chutney powder is a great alternative to traditional coconut chutney. So this can be served with many varieties of Dosa, Idli, Appe, Chapati, Rotti and even Rice topped with coconut oil.
Can Be Eaten Like A Laddu 😉
Notes
- Always make a small batch and adjust it as per your taste. Then, you will be able to make a large quantity and store it up to 3 months.
- If using kashmiri lal mirch... then the color of the chutney powder will be very dark and rich. But, use any hot variety with it to have that punch of hotness in the chutney powder.
- I have used the asafoetida powder so I added it at the end while mixing. But, if you are using chunks of hing then grind it with the roasted mixture so that it is mixed evenly.
Nutrition Information
Yield
25Serving Size
1Amount Per Serving Calories 35Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 36mgCarbohydrates 7gFiber 1gSugar 4gProtein 1g
Nutrition Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on thebayindian.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are a product of online calculators such as Nutritionix. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates. All content within this site is not intended as a medical diagnosis or treatment and should not be considered a substitute for professional medical expertise. If you think you have any type of medical condition, you should seek professional advice. Under no circumstances will thebayindian.com and its owner be responsible for any loss, adverse reactions, effects, consequences, damage, affliction or illness resulting in your reliance on the content here such as the recipes and nutritional information provided. Content should not be considered a substitute for professional medical advise, treatment or diagnosis. Should you need to be sure, please seek advice from a professional nutritionist or your doctor. This website, thebayindian.com, and its owner cannot be held responsible for any errors, omissions or inaccuracies published. This website, thebayindian.com, and its owner disclaim all liability or loss in conjunction with any content provided here. This website, thebayindian.com, and its owner disclaim any liability for products or services recommended on the site. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns before using the content on this site. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are ultimately responsible for all decisions pertaining to your health. By using thebayindian.com and its content, you agree to these terms.