Seasoning Mixture and Basic Recipes - Chutney Powder

Ingredients

• 75 g/3 oz/1/2 cup yellow split peas

• 75 g/3 oz/1/2 cup split black beans

• 50 g/2 oz/1/2 cup grated (shredded) copra

• 10 dried red chilies

• 2.5 ml/1/2 tsp asafoetida

• 10 ml/2 tsp oil

• 5 ml/1 tbsp jaggery or sugar

• 15 ml/1 tbsp tamarind pulp

• 3 curry leaves

•  salt

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Method:

1. Dry roast the split peas, split beans and copra for 2 minutes. Fry the chilies and asafoetida in the oil until lightly browned.

2. Grind all the ingredients to a fine powder, adding salt to taste. Store in an airtight container and serve with hot rice and ghee.