Chutney Powder

Chutney powder plays an important role just like sambar and chutney in the South Indian breakfast. Chutney powder mixed with a little amount of ghee or coconut oil will always go well with your upma, chapatti, idli and dosa.
Chutney powder is a blend of roasted lentils and dessicated coconut. Can be preserved for a long time too. A recipe from my Mother in law.
Prep Time
15 minutes
Cooking Time
35-40 Minutes
Channa Dal
Urad Dal
Red Chillies
Dessicated Coconut
Curry Leaves
1 Cup.
1 Cup
1 Cup
2 Cup
½ Cup
To Taste
To Taste
To Taste
As Reqd.
1.     Dry roast channa dal and urad dal separately till you get a nice aroma and are well roasted.

2.     With a little oil roast dry red chillies and curry leaves on medium heat till the red chillies are well roasted.
3.     Roast dessicated coconut lightly for 4-5 minutes on low flame.
4.     Let them cool.
5.     Add jaggery , tamarind small piece and salt to taste and coarsely grind the roasted ingredients together.
6.     Chutney powder ready to taste. Store it in an air tight container.


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