The dry chutney recipes are a big help as you can make them when you have got time and serve them anytime as and when a side dish is needed to make a meal interesting.

The kids love these dry chutneys too. So when the kids are not so keen on eating the vegetables with their rice or bread, these dry chutneys can be used to tempt them.

These dry chutneys not only add great color to the meal, they are tasty too. Some chutneys are served with particular dishes. For example, the roasted peanut chutney or the dry coconut chutney goes very well with bhakri(a jowar/sorghum bread).

These chutneys can be mixed with a little ghee or curd (plain yogurt) or a little oil as you like.

The chutney podi goes well with rice as well as chapatis. These dry chutneys are also good to spread on the toast or sandwiches.They are good to take as an accompaniment for any bread, roti, rice dish when you go traveling or for a picnic.

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How to make Roasted Peanut chutney

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In other Indian languages, this groundnut or peanut chutney is called shenga chutney (kannada), danyachi chutney (marathi).

Ingredients to make 1 cup Peanut chutney:

Roasted peanuts - 1 cup

salt - ½ tsp

Red chili powder - 1 tsp or to taste

Asafoetida - ¼ tsp

Garlic pods(optional) - 6-10

Dry tamarind - a little

Jaggery(optional) ½ teaspoon

Method :

Grind together all the ingredients to a coarse powder. Store in an airtight container. This chutney will keep for a month or so.

Do not grind it too much, it will turn into a paste.

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How to make Dry coconut - Kopra chutney recipe

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Dry coconut is refered to as khobre - kopra - copra so this dry coconut chutney is called khobryachi chutney(marathi), khobbari chutney(kannada). This goes very well with rotis such as bhakri, chapatti.

Ingredients to make 1 cup dry coconut chutney

Grated dry coconut or dessicated coconut- 1 cup

salt - ½ tsp

Red chili powder - 1 tsp or to taste

Asafoetida - ¼ tsp

Garlic pods(optional) - 6-10

Dry tamarind - a little

Jaggery(optional) ½ teaspoon

Method :

1. Lightly roast the grated coconut on low flame for a few minutes till it is light brown. Roasting enhances the taste and flavor and also preserves the chutney for a long time. if you sure to finish the chutney within 8-10 days you may omit roasting.
2. Grind together the coconut and the other ingredients to a coarse powder. Store in an airtight container.

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How to make Roasted chickpea chutney - Puthanyachi chutney - hurigadale chutney - Dalia chutney

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Puthane(marathi) or hurigadale(kannada) or bhuna Chana(hindi) or dalia (gujarati) are roasted gram or roasted chickpeas. The chickpeas are split and dry roasted. They are used in many snacks and you can also eat them as a snack by itself too.

Ingredients to make 1 cup 'puthane chutney

Grated dry coconut or dessicated coconut- 1/2 cup

Puthane - dalia - 1 cup

salt - 1 tsp or to taste

Red chili powder - 1 tsp or to taste

Asafoetida - ¼ tsp Garlic pods(optional) - 6-10

Dry tamarind - a little

Jaggery(optional) ½ teaspoon

Method :

1. Lightly roast the grated coconut on low flame for a few minutes till it is light brown. Roasting enhances the taste and flavor and also preserves the chutney for a long time. If you are sure to finish the chutney within 10 days you may omit roasting.
2. Grind together the coconut and the other ingredients to a coarse powder. Store in an airtight container.

You can serve all these chutneys with plain rice, curd rice, chapati, dosa, idli, uttapam, poori, paratha etc.

I am sure you will find these dry chutney recipes useful. I always keep a few of them ready as my family likes them. You can also spread a dry chutney with a little ghee or butter and roll it to give to your child as a snack or in the lunch box.

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