Garlic chutney powder is garlicky, sweet, spicy and hot. It’s absolutely perfect as an accompaniment to fresh roti, rice, chapati or dosa. Garlic chutney powder — or swab chutney — is a traditional condiment found in Southern India, particularly Kerala and Tamil Nadu. It’s a versatile side dish that can be served alongside many different types of meals.
Homemade Garlic Chutney Powder Recipe
Homemade Garlic Chutney Powder Health Benefits
Garlic has many excellent health advantages. When consumed raw, it frequently causes bad breath, but when combined with spices, it ought to be less obvious. We utilize warmed raw garlic for the garlic chutney powder.
Garlic is a natural preservative, so you can keep this garlic chutney powder at room temperature for up to 15 days. The remaining components in this dish are either dried or fried, such as split black gram, Bengal gram dal, or peanuts (like copra and tamarind). As a result, shelf life will be extended.
As garlic is renowned for having health advantages, taking one or two teaspoons of this powder daily may be beneficial.
- lowering bad cholesterol,
- improving blood flow in the body (cardiovascular benefits),
- boosting immunity,
- protecting against cancer
|Prep time||Cook time||Ready in||Yields|
|5 min||10 min||15 min||1/4 kg chutney powder|
- 1/3 cup whole garlic cloves
- 1/3 cup Bengal gram dal
- 1/6 cup urad dal (split black gram)
- 1/4 cup copra (dry coconut), sliced
- 1/6 cup peanuts
- 8 dry red chilis, Byadigi or any other less spicy variety
- 20 curry leaves, or 3 strands
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon sugar (or to taste)
- 1/2 small lemon-sized tamarind
- 1 1/2 teaspoon oil
- Heat 1/2 teaspoon of oil in a pan. Roast Bengal gram dal for 1/2 minute, then add split black gram and peanuts and saute for 2 more minutes on low heat until the contents of the pan are golden brown. Remove from heat and set aside to cool on a large plate.
- Add and heat the remaining oil and throw in the broken red chili, tamarind, copra, and curry leaves. Saute till they are crisp, then add garlic cloves. Give a quick stir, take the pan off the heat, and let it cool.
- Put all the ingredients into a mixer/grinder and grind to a coarse powder. Add sugar and salt. Mix well. Taste and adjust the seasonings to your preferences.
- Let it cool then store it in a lidded glass container. It will stay fresh for up to 1 1/2 months at room temperature. Use it daily with your meals as a side dish. You can use it in sandwiches also.
How to Get a Powdery Texture
Note: It’s best to add the heated garlic right before grinding to give it that powdered texture. If not, there is a possibility that it will end up becoming paste-like. You can both save and use in both situations.
All-Purpose Garlic Chutney Powder Recipe
How to prepare universal garlic chutney powder
This all-purpose chutney powder combines garlic with peanuts, kashmiri red chili powder, sesame seeds, coconut, and other tasty and hot ingredients. Enjoy it with your favorite cuisine in combination.
- Total Cook Time25 mins
- Prep Time10 mins
- Cook Time15 mins
- Recipe Servings2
Ingredients of All-Purpose Garlic Chutney Powder
- 1/2 Cup Garlic pods
- 2-3 tbsp Peanuts
- 4-5 Whole red chilli
- 1-2 tsp Kashmiri red chilli powder
- 1/2-1 cup Desiccated Coconut
- 6 tsp Sesame Seeds
- to taste Salt
How to Make All-Purpose Garlic Chutney Powder
Dry roast garlic pods until they turn golden brown in colour. Keep aside.
Dry roast desiccated coconut on low flame until golden in colour. Keep aside.
Dry roast peanuts and keep aside.
Dry roast sesame seeds until it turn brown. Keep aside.
Roast the whole red chilli and salt and take all the ingredients in a chutney jar.
Coarsely grind everything together. Add some oil if needed.
Cool down the chutney powder and store in an airtight jar.
Dry Garlic Chutney Powder Recipe
If you adore garlic, Dry Garlic Chutney Powder is the spice powder you should always have on hand. Any food gets a taste boost from a small sprinkle when added to it.
Serving suggestion for garlic chutney powder
With practically everything, this Dry Garlic Chutney Powder can be used as a condiment. It is a well-known condiment used in the renowned Vada Pao from Mumbai. I discovered that I could eat the Dry Garlic Chutney Powder with anything after making it and tasting it.
The recipe is fairly straightforward and only calls for common household items. In addition to using some sesame seeds that Jayashree did not include in her recipe, I substituted entire red chilies for the chili powder. In addition, we need desiccated coconut and fresh garlic. All of the ingredients are roasted and ground in only ten minutes.
- Garlic pods – 12 to 15
- Desiccated Coconut – 1 cup
- Red chilies – 6 to 7 (adjust based on spice preference)
- Sesame seed – 2 TBSP
- Salt – 2 tsp
- Oil – 2 tsp
Step by step process
- Clean the garlic and remove the skin. Heat 1 teaspoon of oil in a pan and roast the garlic until it is light brown. Remove it in a bowl and keep it aside.
- In the same pan, heat ½ teaspoon of oil and fry the red chilies. Remove it on the same bowl as garlic.
- Next fry the sesame seeds until it light brown. Place it in the same bowl as the rest of the ingredients.
- Now add the remaining ½ teaspoon of oil and fry the desiccated coconut until it is light brown. Make sure you roast the coconut in low flame as it can burn very quickly.
- Place it with the rest of the ingredients.
- At the end fry the salt for just a minute. My mother always did this when she grinds dry powders as it increases the shelf life.
- Let all the ingredients cool down to room temperature and then grind it into a coarse powder. Don’t grind it in one swing as the coconut and sesame will let out too much oil and become like a paste. Pulse the mixer in regular intervals.
- Store the powder in an airtight container and use it as a condiment with chaat items.
- Roast all the ingredients individually in low to medium flame.
- Roast the salt to prolong shelf life.
- Increase or decrease the red chilies based on your spice level.
- Garlic quantity can be adjusted based on your preference.
Frequently asked questions
How long can we store the dry garlic chutney powder?
We can store the garlic chutney powder in an airtight container in the counter for 3 to 5 days and then place it in the refrigerator for extended shelf life for up to 2 to 3 weeks.
Can I use fresh coconut instead of dry coconut?
Yes, we can use fresh grated coconut to make the dry garlic chutney powder. Make sure to roast the fresh coconut in low flame until it is completely dry and well roasted. Moisture in the coconut will reduce the shelf life of the chutney powder.
Can I add red chili powder instead of whole red chilies?
Yes, we can add red chili powder. In that case do not roast the chili powder. Just add it when grinding the rest of the ingredients.
garlic chutney powder – garlic idli podi
- Total Time: 30m
- Yield: 500 grams (approx) 1x
Garlic Idli Podi Recipe – Garlic Chutney Powder
1 tablespoon coconut oil (divided)
1/2 cup chana dal
1/2 cup unpolished white whole urad dal
1/2 cup white sesame seeds
1/2 cup dessicated coconut
1/2 cup curry leaves
1/2 teaspoon asafoetida
25 Byadagi Chillies / Kashmiri Red Chillies (50 grams) (Use more or less according to your taste)
50 grams peeled garlic cloves (weight after peeling)
40 grams jaggery
25 grams tamarind
1 teaspoon salt
Add in 1/4 teaspoon of coconut oil and whole unpolished white urad dal. Use unpolished urad dal for best results. Set aside on a plate to cool. In the same pan, heat 1/4 teaspoon of coconut oil in a pan and add in the chana dal. Roast the chana dal on a low flame till the lentils are golden. Keep sautéing to avoid burning. Remove from the pan once the dal is golden. Set aside on a plate to cool.
Add a teaspoon of coconut oil to the same pan. Add the Kashmiri red chiles (Byadagi chillies). Byadagi chiles are great to add since they give the idli podi a rich color and flavor. For a few seconds, sauté. They will puff up, the chiles. The chillies should be taken out and placed on a plate to cool. Don’t fry the peppers for too long.
Curry leaves should be added to the same pan. Cook the curry leaves until they are crisp and dry. Salt, tamarind, and asafoetida should also be added. Fry for a little while. The jaggery should then be added on top of the hot mixture. The mixture should be taken off the fire and placed on a dish to cool.
Add the white sesame seeds to the same pan. The seeds should be dry-roasted until they begin to pop and slightly change color. Place aside to cool on a different plate.
50 grams of peeled garlic and a teaspoon of coconut oil should be added to the same pan. Cook the garlic until the edges are browned on a low heat. Place aside.
Dry roast the desiccated coconut in the same pan. For a few seconds, sauté. Coconut frequently fries quite quickly. The coconut should roast in a matter of seconds because the pan is already hot. All eyes are on the pan. The fried coconut should be taken out and placed on a plate to cool.
The dal-chili combination should be placed in a mixing jar. To a fine powder, grind. It’s crucial to mill the mixture in small batches. Batch grinding produces a finer texture of the mixture while preventing overloading from heating up the mixer.
In a basin, empty the mixer jar. Add the sesame, coconut, and garlic to the powder. Blend thoroughly. To get the necessary uniformity, reprocess in batches. Do not, once more, overstuff the mixer.
To thoroughly cool, transfer the mixie’s contents to a large basin. Use the idli podi within a month after storing it in an airtight container. Store in the freezer for extended preservation. In the freezer, the podi remains fresh for several months.