chutney piTTo

Chutney powder

chutney pitto is a must in all konkani households. It can be used like a pickle along with food, with idly-dosas, with bread and ofcourse comes in very handy when you dont have the time/patience to grind chutney. I know about 4 varities of chutney piTTo that my mother makes and the one which I have written here about is the most common one and my favourite. So here goes.


  • 1 coconut - finely grated
  • Hurigadale (putani, dalia split) - 100 gm (about 2 cups)
  • Red chillies - a big handful
  • Tamarind - the size of a small lemon
  • Curry leaves - one cup
  • Asafoetida - to taste
  • Salt to taste


  • Use a thick bottomed pan for this purpose.
  • On a low flame, roast the grated coconut till it starts turning golden brown. Now transfer this to a separate plate.
  • Similarly roast the other ingredients till it gives out a nice aroma (for about 10 mins).
  • Let all the ingredients cool. Now grind to a smooth powder.
  • Add salt to taste and store in an air-tight container.

The proportion of the ingredients can be varied according to individual taste. I prefer more curry leaves and more asafoetida.

Preparation time: 30 minutes