Spice Up Your Plate Different Chutney Powders Across India

Indian culinary repertoire is known for its various colours, textures, and flavours. An Indian thali (platter) typically includes flatbreads, lentils, veggies, a savoury fried snack, and at least two condiments. Condiments, which come in the shape of powders, chutneys, pickles, raitas, and sauces, add sweet, spicy, and sour flavours to meals.

&nbspWhile there are several regional condiments around the country, let's look at some of the most popular preparations.

Metkut 

This delectable powder is a traditional Maharashtrian dish seen in many homes. It is made with ground lentils, cereals, and spices. Rice, wheat, split chickpeas, urad dal, moong dal, dry ginger powder, coriander powder, and cumin powder are the components in this finely powdered dish. The mixture is roasted, Transfer the roasted ingredients into a blender jar and blend it into a fine powder Metkut is typically served with rice and a dab of ghee.

Ouu khatta

Ouu khatta is an Odisha-made sweet and sour condiment. This traditional meal is made with elephant apples after the rainy season. Because the fruit is somewhat sour, most recipes call for jaggery or sugar to balance it out. Hot variants of the condiment include mustard and garlic paste to give it a tart, spicy, acidic flavour. This pulpy preparation is usually eaten with steamed rice.

Milagai Podi

Milagai podi is also known as idli podi, karam podi, malgapodi, chutney podi, and gunpowder. In south India, this gritty spice powder is a favourite condiment. It is made of ground dry spices such as dried chillies, black gram, chickpeas, salt, and sesame seeds. Milagai podi has a nutty and smoky flavour because it contains roasted lentils and dried spices. It is usually combined with sesame oil or melted ghee and served as a side dish with idli or dosa. 

Chamba Chukh

This delicacy is an ancient, traditional preparation from Himachal Pradesh's Chamba valley. This chutney is created using local sun-dried red chillies and is a recipe that has been passed down through many generations. The chilis are soaked for 30 minutes before being mashed into a paste. To the soaked and powdered chilli pulp, a citrus fruit extract such as lemon juice and local spices are added and cooked over low heat. Chamba Chukh is a smokey-flavoured condiment used in cooking to give a great punch to a variety of foods. 

Chunda

Raw mango chunda or choondu from Gujarat is a beautiful alternative for individuals who want their food sweet and avoid boiling sauces. To make chunda quickly, wash and peel raw mangoes and shred them. Mix the sugar and salt in a pan, then add the grated fruit. Over low heat, the sugar dissolves into a thick syrup, giving a jam-like consistency to the fruit. Add roasted cumin powder and chilli powder if you want it a little spicy. Try this sweet and sour pulpy condiment with parathas and rice.