Curry leaves Chutney Powder

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tore in an airtight jar at room temperature.
Keeps well for 2–4 weeks, or longer if refrigerated.
You can skip coconut if you want longer shelf life.
Add a spoon of ghee or sesame oil when eating with idli/dosa.
You can vary proportions for a personal touch (more coconut = richer flavor, more red chili = spicier).

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SKU: N/A Category: Chutney Powder

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1/2 cup chana dal (Bengal gram)
1/2 cup urad dal (black gram, split & husked)
2 tbsp white sesame seeds (optional but adds nuttiness)
10–12 dried red chilies (adjust to taste, mix of spicy and Kashmiri for color)
2 tbsp grated dry coconut (or fresh coconut, roasted until dry)
1 tbsp tamarind (or 1/2 tbsp tamarind paste)
1 tsp jaggery (or sugar, optional for balance)
1/2 tsp asafoetida (hing)
1 tbsp curry leaves (optional, dry-roasted)
Salt to taste
curry leaves

Weight	200 g
Quantity	200g, 500g

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