Karnataka style chutney powder recipe that can be stored up to a month. Serve it with Chapati/Dosa/Idli.
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Condiment
Cuisine: Indian
Servings: 50servings
Calories: 30kcal
Author: Preeti
Ingredients
2Cupscrapped dry coconut,Sukha Nariyal, Khobre
¾Cupchana/putane/puffed chickpea
1tablespoonCumin,Jeera
¼CupGarlic cloves,Lasan
½CupCurry leaves,Kari patta
10-12Dry red chilies,sukhi lal mirch
⅛CupTamarind,Imli
Salt to taste
Instructions
Preparations to be done:
Wash the curry leaves and dry them on a kitchen towel.
Roasting the ingredients to make chutney pudi:
Dry roast chana/putane/puffed chickpea until lightly golden. Take it out and keep it on a plate.
Now add 2 teaspoon oil to the pan and roast the garlic cloves.
Once the garlic cloves are golden, add cumin to it. Roast it for a minute and keep it aside on the plate.
Add dry coconut and roast till it becomes golden brown in color. Keep it aside.
Now dry roast dried red chilies. Fry them until they are puffed up and becomes crisp. Take it out and keep it aside.
Finally, add curry leaves and dry roast on a low flame till all the moisture from the leaves evaporates. Now add 2 teaspoon oil and fry till it becomes crisp.
Let all the ingredients cool down completely.
Add tamarind and salt to it.
Grind it (either fine or coarse). Do not add water.
You can grind it in batches and then finally mix everything well.
Serve chutney powder with Roti/Chapati/Dosa/Idli.
Video
Notes
Roast all the ingredients well on a low flame.
Make sure there is no moisture in the ingredients so that there will be fewer chances of chutney powder getting spoiled.
It is better to refrigerate the chutney powder. It increases its shelf life.
Always use a dry spoon to take out the chutney powder.