Chutney ready mix powder, instant chutney premix

Chutney ready mix powder, instant chutney ready mix powder, 1-minute instant chutney recipe,  pottukadalai chutney, coconut chutney premix, ready mix, coconut chutney powder, travel chatni powder, instant chutney, getti chutney, thengai chutney with step-by-step pictures and video recipe. Check out the chutney ready mix powder video recipe and if you like the video pls SUBSCRIBE to my channel.

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

Chutney premix powder

chutney podi

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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

Instructions

• 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 color changes
• Add pottuladalai; saute well and cook
• Remove the red chili cap and grind 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 litttle water; mix well and prepare a thick chutney
• Add water to the desired consistency and serve

Video

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