Traditional South Indian Dry Chutney Powder | Chutney Pudi | Gun Powder

Chutney Powder
Yields: 1 Serving Difficulty: Medium Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

Chutney powder is one of the very traditional and authentic recipe. It is a very famous side dish in South India. Chutney powder called chutney pudi, also called gunpowder. It is one of the vegan and gluten free recipe. This recipe doesn’t need oil.


Chutney powder is a different combination to dosa’s or hot rice. I loved the chutney powder combination with hot white and ghee, idli, rotis and so on. Chutney pudi love is never ending for me for dishes. It is a time saver and a good combination with any dish. For working women on weekends this chutney pudi is enjoyable with this hurry life.

I learnt this recipe from my grandmother and mother. They follow this procedure while doing authentic chutney pudi. Other than this chutney pudi we made several types of chutney pudi. This recipe of chutney pudi is very simple and easy to prepare. No much ingredients required and for the recipe less procedures to be done.

For this chutney pudi we need to roast all the ingredients separately. Or else one spice may become dark, but some ingredients will not be done properly. With a little patience we need to roast one ingredient at a time. Adding a little jaggery does not become sweet, it will enhance the taste of chutney pudi. Tamarind and salt will balance the spiciness. Red chilly can adjust with your spicy taste. Once roasted ingredients are cool down, take a dry mixer jar and grind until it becomes a powder texture.

Once it forms like powder, transfer the chutney powder to an airtight container. You can store this chutney pudi or gunpowder up to 15 days at room temperature. Later you can store more days in the refrigerator. While using chutney pudi use a dry spoon for more shelf life. Instead of plastic bottles suggesting glass jars to keep the chutney pudi.

If you do not have dried coconut you can roast the normal coconut or you can keep the normal coconut in the sun dry for 2 to 3 days. Curry leaves must be roasted properly, after roasting it should not contain any moisture in it. If moisture exists the chutney pudi lifespan will become shorter. Before grinding ingredients it must be cool otherwise due to heat, chutney pudi becomes moist.

Thank you guys for reading my gunpowder story. Try this in your home and text me how you enjoyed it. Stay in touch for next recipes.

Health Benefits of Copra:

  • Strong Teeth and Bones: Calcium and magnesium are abundant in coconut. These nutrients help to avoid osteoporosis by being consumed by the body. It assists in the proper growth of teeth and bones. Coconut oil can help to protect your gums, avoid tooth decay, and destroy bacteria. Some that are lactose intolerant should consume coconut to help balance their nutrients.
  • Rejuvenates Skin: It has an anti-inflammatory effect that retains moisture in the skin and speeds wound healing. It removes acne and leaves the skin lustrous. Coconut oil is rich in Vitamin E and A, which help to avoid sunburn and slow down the ageing process.
  • Boosts Brain Function: Coconut contains a lot of cholesterol, which makes the brain function faster. It integrates the cell membrane depending on the amount of fat you eat. Coconut is beneficial to brain wellbeing. Alzheimer’s disease, depression, dementia, and life-threatening decisions are all prevented.
  • Reduces Heart Diseases: Coconut will help lower your blood cholesterol levels and reduce your risk of heart disease. Saturated fats in coconuts increase healthy cholesterol levels, avoiding heart problems and other cardiovascular events.
  • Good for Diabetes: Coconut’s fat content assists in insulin secretion and blood glucose utilisation. It speeds up the digestive process and prevents stomach issues. It helps people with diabetes by having a mild effect on blood glucose levels due to its low carbohydrate content.

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0/6 Ingredients
Adjust Servings


0/5 Instructions
  • In a pan, separately dry roast the ingredients like coconut, urad dal, curry leaves, red chilly.
  • Transfer the roasted ingredients to one plate and add salt, jaggery and tamarind.
  • Mix well and allow to cool.
  • Once it is completely cool, transfer to a mixer jar and dry grind it to a powder texture.
  • Instant gun powder or Chutney Powder is ready to serve with hot rice or does and so on.

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