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# Chutney Powder Recipe
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| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Total time** | 25 min |
| **Serves** | 1 jar |
## Ingredients
* 1 tbsp sesame seeds / til
* 2 tsp oil
* ½ cup urad dal
* ¼ cup chana dal
* 18 dried kashmiri red chilli / lal mirch
* few curry leaves
* ¼ cup dry coconut / kopra / desiccated coconut
* small piece tamarind / emli
* pinch of asafoetida / hing
* ½ tsp jaggery / gud
* ½ tsp turmeric / haldi
* salt to taste *(approx. 1 tsp)*
## Instructions
1. firstly, dry roast 1 tbsp sesame seeds till they turn slightly golden brown.
2. transfer to the blender and keep aside.
3. in the same kadai, heat oil and add in ½ cup urad dal and ¼ cup chana dal.
4. roast on low flame till the dal turns slightly golden in colour.
5. transfer to the same blender and keep aside.
6. furthermore, heat another tsp of oil and 18 dried kashmiri red chilli and saute till chillis puffs up.
7. also add in few curry leaves and fry till they turn crisp.
8. now turn off the flame and add ¼ cup dry coconut.
9. saute till the coconut turns slight golden.
10. transfer to the blender and allow to cool completely.
11. further add small piece tamarind, pinch of hing, ½ tsp jaggery, ½ tsp turmeric and 1 tsp salt.
12. blend to coarse powder. you can also blend to fine powder if you prefer.
13. finally, enjoy chutney powder with idli, dosa or rice along with coconut oil.
## Step-by-step
firstly, dry roast 1 tbsp sesame seeds till they turn slightly golden brown.
transfer to the blender and keep aside.
in the same kadai, heat oil and add in ½ cup urad dal and ¼ cup chana dal.
roast on low flame till the dal turns slightly golden in colour.
transfer to the same blender and keep aside.
furthermore, heat another tsp of oil and along with dried kashmiri red chilli and saute till chillis puffs up.
also add in few curry leaves and fry till they turn crisp.
now turn off the flame and add ¼ cup dry coconut.
saute till the coconut turns slight golden.
transfer to the blender and allow to cool completely.
further add small piece tamarind, pinch of hing, ½ tsp jaggery, ½ tsp turmeric and 1 tsp salt.
blend to coarse powder. you can also blend to fine powder if you prefer.
finally, enjoy **chutney powder** with [**idli**](http://hebbarskitchen.com/recipes/south-indian-idli-recipes/), [**dosa**](http://hebbarskitchen.com/recipes/south-indian-dosa-recipes/) or rice along with coconut oil.
## Video
## Notes
* firstly, use very little oil to saute dal and dry chilli, else turns oily while blending.
* also make sure to roast on low flame, else the spices might burn.
* additionally, use coconut oil to roast spices for more flavours.
* finally, store **chutney powder** in airtight container once cooled completely and stays fresh for atleast 3 months.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/chutney-powder-recipe-chutney-pudi/](https://hebbarskitchen.com/chutney-powder-recipe-chutney-pudi/)
