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. These dry chutney powders are good to use as a spread on sandwiches or on chapati or parathas to take for lunch or picnic.

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. Some of these chutney powders are available ready to eat in the market but most of them are really very easy to make at home. So do try to make them at home when you have time. I am sure you will love the taste and the process.

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 powder - Shengadana 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 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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Go to Vegetarian Recipes Homepage from Dry Chutney Recipes