This chutney powder can be made in bulk and stored for at least 3 months. It’s a different thing that I have to make a batch every month because everyone loves it 🙂 This is a recipe that was shared by a former colleague. The original calls for a lot of chillies. I have obviously cut it down to suit my taste as I can barely handle spice.
10-15 red chillies (the original calls for 100 gms)
5-6 pieces of garlic
10-12 curry leaves
a lemon sized ball of tamarind
2 tbsps of jaggery
The process is very simple. Just dry roast all of the above ingredients (add the jaggery at the end) and then grind into a powder once it has cooled. Store it in an air tight container. To make into a chutney, add 2-3 tbsps of the powder with a few pieces of coconut and water and grind. We usually eat this chutney with idlis and dosas. The beauty of this chutney powder is that you can adjust the taste even at the grinding stage. I usually add a little sugar and green chilly for an extra kick!