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
Ingredients	Channa Dal Urad Dal Red Chillies Dessicated Coconut Curry Leaves Tamarind Jaggery Salt Oil	1 Cup. 1 Cup 1 Cup 2 Cup ½ Cup To Taste To Taste To Taste As Reqd.
Method   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.