Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe [Video]

Chutney Pudi recipe with step by step photo and video instructions. Chutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.

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chutney pudi

chutney pudi

This wonderful orange spicy powder with an odd crystal of sugar or a small bit of tamarind was basically my school lunch. Yes, I am not joking. I cannot tell you how much I loved chutney pudi as a school kid. Every day for four years my mother had to make me 2 chapatis and then slather them with homemade ghee (yummm) and lots of chutney pudi, fold it into small triangles and pack it off with me. I'm not sure why, but I would not eat anything else for lunch/snack. I mean my "lunch" break was at 10am, so that was definitely a snack, and not really lunch. I was definitely the teacher's pet for getting a healthy snack while some of the other kids got cookies and other sweet treats, which for some odd reason did not tempt me back then. Not so much now, I'd gobble up a cookie anytime.

Having chutney pudi at home is extremely convenient for those busy days when you don't have time to cook. It is also extremely convenient that chutney pudi has a reasonably long shelf life, it will easily last you from 6-8 weeks if you use fresh and high quality ingredients. 

Chutney Pudi is a popular condiment that is served along with idlis or dosa. Mix it with ghee or oil and make an instant chutney that can be mopped up with the idli or the dosa. It is mixed with curd or yogurt and popularly eaten along with Joladda Rotti or Jowar Roti in North Karnataka. I loved dunking my pav or bread in curd and chutney pudi back in the day. I have made butter and chutney pudi sandwiches, that taste really nice by the way. As I already told, you can eat chutney pudi with chapati or roti. Mix it along with hot steamed rice and ghee or coconut oil and make it an easy meal.

Every family, region, community in the Southern and Western parts of India makes their own version of dry chutney aka spicy lentil powders. This recipe is my mom's recipe. There are a few of her recipes that I listed down when I could and I don't change anything in them. I won't tweak them or enhance them. They are perfect the way they are. This Chutney Pudi is one of them. My recipe is made from roasted or fried gram (chickpeas), peanuts and dry coconut. Some make it with chana dal and some just with peanuts or dry coconut. Some add garlic, some don't. Except for the one with chana dal, I'll eat any other chutney pudi. 

chutney pudi

My version of chutney pudi is very simple. The ratios of roasted gram to peanuts to dry coconut is 2:1:1. The peanuts are roasted to extend the shelf life and to help you deskin them. I don't deskin them because it really doesn't make much of a difference in the end product. But you can deskin them or use skinned roasted peanuts (preferably, unsalted). The dry coconut is warmed only to extend shelf life. It doesn't need to change color. The pan was way too hot while I was shooting this video which led to the slight coloring of the coconut, but usually, it doesn't. The coconut and the peanuts need to be at room temperature before you grind them, else they will release their oils. The peanut and coconut are ground together until you have a coarse powder of sandy texture or slightly bigger grains. Grinding the coconut and peanuts longer will make them release their oil. I recommend pulsing the mixer instead of running it continuously. 

The roasted gram or puthani or futana is divided and ground with different ingredients - first time with roasted red chillies and the second time with tamarind. Lightly roasting the dry red chillies in oil makes them crispy and help them in grinding into a fine powder. While grinding the tamarind, try to grind it until the tamarind is broken into small bits. It will never become a fine powder though. Sugar is optional, but tastes good. You can add jaggery powder too. Salt is mandatory. The tempering adds to flavor and extends the shelf life. But you need to ensure that the mustard has spluttered and that all the curry leaves are crispy, undercooked curry leaves can drastically decrease shelf life. If you don't have access to curry leaves, skip them. 

chutney pudi

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Video Recipe


Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe

chutney pudiChutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.

Recipe Type:  Condiment
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                3 cups


2 cups Roasted Gram (Puthani / Futana)
1 cup Dry Coconut, grated
1 cup Peanuts
1 tsp Tamarind
10-15 Red Chilies
0.5 tsp Sugar
Salt to taste
10-12 Curry leaves
1 tsp Mustard seeds
2.5 Tbsp Oil


1. Dry roast the peanuts until they are slightly browned and tiny black spots appear on the skin. Remove from heat and keep aside to cool. Peel them if desired.
2. Add the grated dry coconut to the pan and roast until warm. Remove from heat and allow to cool.
3. Add 1 tsp of oil and add the dry red chillies and roast until they are puffed up and crisp. Remove from heat and allow to cool.
4. Add 1 cup of roasted gram to the mixer and add the roasted chillies. Grind until smooth. Empty the powder to a large mixing bowl.
5. Grind the peanuts and dry coconut to a coarse powder (sand like consistency). Add the powder to the mixing bowl.
6. Grind the remaining roasted gram with tamarind to a smooth powder. Add the powder to the mixing bowl.
7. Add salt and sugar and mix well until completely combined. Add red chilli powder if the chutney pudi is not spicy enough.
8. Heat the remaining oil in a pan for the tempering and add the mustard seeds.
9. Once they splutter, add the curry leaves and fry until crisp.
10. Add the tempering to the chutney pudi and mix gently.
11. Store in an airtight container at room temperature for weeks.

Step by step photo instructions:

chutney pudi recipe steps

chutney pudi recipe steps

chutney pudi recipe steps

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