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Karnataka

Summary: Recipes from Karnataka. Last updated: 2026-09-30

Chutney Podi (Garlic Peanut Chutney Powder)

Source: Chutney Powder for Idli / Karnataka style Garlic Peanut Chutney Podi | Kannamma Cooks | Category: Chutneys_and_Pickles | Serves: Makes 2 cups (about 15 servings) | Time: 40 min

A Karnataka-style dry chutney powder of roasted peanuts and garlic, with a tangy, nutty flavour from tamarind and a little jaggery. Serve it with idli and dosa.

Ingredients

  • 1 cup (250 ml) peanuts
  • 1 bulb garlic
  • 4 sprigs curry leaves
  • 6 dried red chillies
  • 1 tsp tamarind
  • 1/4 tsp asafoetida
  • 1 tsp salt
  • 1 tsp jaggery
  • 3 tsp peanut oil

Method

  1. Roast the peanuts in 1 tsp oil on low heat for 5 minutes. Spread on a plate to cool.
  2. Fry the crushed garlic in 1 tsp oil for 2 minutes, until slightly golden. Let it cool.
  3. Fry the dried red chillies on low heat for 1 minute. Let them cool.
  4. Fry the curry leaves until they are dry. Let them cool.
  5. Fry the tamarind and asafoetida in 1 tsp oil for 1 minute. Let them cool.
  6. Grind everything except the peanuts and garlic into a powder.
  7. Add the peanuts and garlic and pulse until the texture looks like moist beach sand.

Notes: Keeps for 10 days at room temperature or up to 30 days in the fridge. For a bright red colour, use a mix of Kashmiri and Byadagi chillies. To serve, mix with oil or yogurt. Keywords: chutney podi, peanut, garlic, idli, dosa, dry chutney