chutney powder recipe | chutney pudi recipe | how to make gunpowder recipe

Ingredients
makes about 220 gms of chutney powder
1 cup urad dal
1 cup channa dal
10 red chillies (dry)
1/4th cup desiccated coconut (dry)
2 pieces dry tamarind
salt to taste
3 teaspoons oil
1 teaspoon mustard seeds
1/4th teaspoon turmeric
pinch asafoetida

Method

In a pan , add urad dal and roast on medium flame.
The colour of the dal should change to light golden. Take care not to burn the dal.
Remove in to a bowl and add channa dal.
Roast the channa dal until colour change. Roast on medium flame.
Remove the channa dal in to the bowl.
Now add a teaspoon of oil and add chillies.
Fry the chillies until crisp.
Remove the chillies into another separate bowl.
Add the coconut and roast until colour change. It takes less than a minute to roast coconut.
Switch off the flame and in the same pan add the tamarind. The tamarind will become a little soft because of the heat.
In a spice jar, add the chillies, coconut , salt and tamarind.
Grind it first until smooth powder.
Now add the channa and urad dal.
Grind it into a slightly coarse powder. It should not be too coarse or super powdery.
Remove the powder in to a bowl and now heat a pan.
Add 2 teaspoons oil , add mustard seeds.
When the mustard seeds splutter, switch off the flame and add asafoetida and turmeric powder.
Add the tempering to the chutney powder and mix well.
Store in an airtight container for 2-3 months.
Note – The chillies can be adjusted as per your taste. For the quantity of chutney powder, the spice level was medium.

You can also roast a few curry leaves and add it while grinding. The flavour of curry leaves gives the chutney powder a great taste.

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