FRIENDS, you might have heard about CHUTNEY POWDER. It is not a complete dish but whenever you want to eat something spicy, as a complement to bland dishes, for example, khichadi, upama, etc, it enhances the taste. A special feature of CHUTNEY POWDER is that, It can be stored for a long time, If you add ghee or oil, it becomes like a normal Chutney and can be replaced with normal chutney in an emergency. CHUTNEY POWDER is a mixture of dals, coconut, and a few spices which are roasted and powdered together.
It can be made in different ways with different ingredients so a variety in taste.
LET US SEE HOW TO MAKE THIS CHUTNEY POWDER.
INGREDIENTS
- Fried grams or Puffed chana-1 cup
- Dry coconut (khopra)-3/4 cup grated
- Curry leaves-1/2 cup
- Red chilies-5 numbers (hot variety as Guntoor )
- Red chilies-8 numbers(less hot as bydagi which gives color)
- Tamrind-2-3 numbers.
- Jaggery-1 tea spoon(powdered)
- Garlic-6-8 cloves
- Table salt-1 tea spoon and a pinch of hing
METHOD of roasting for chutney powder
- Grate dry coconut and keep.
- Skin out the garlic cloves.
- Wash and pat dry the curry leaves(to remove extra water)
- Keep a frying pan on a low flame, when hot dry roast puffed chana, dry coconut, curry leaves, and pieces of tamarind one by one. Roasting should not be more, just to give a nice aroma.
- Now put little oil in the pan, heat
- Remove the top of the chilies and roast till the chilies are crispy.
- Cool all the things before putting them in a mixer grinder. Make a coarse powder
- cool nicely and store in an airtight container preferably (GLASS JAR )
RELISH WITH A LITTLE GHEE OR GROUNDNUT OIL
NOTE; SEE MY UPCOMING POSTS FOR MORE VARIETIES OF CHUTNEY POWDERS
THE NEXT POST IS ABOUT CURRY LEAVES AND CHUTNEY POWDER
https://padmas-navaruchi.in/2020/07/curry-leaves-chutney-powder/
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