Step 1: Dry Roast Dry Coconut

Add 1 cup of dry coconut flakes to a pan. Dry roast on medium-low heat, stirring continuously, until the coconut turns golden brown. This should take approximately 5-7 minutes.

Step 2: Cool Dry Coconut

Once the dry coconut is golden brown, remove it from the pan and spread it on a plate to cool down completely.

Step 3: Dry Roast Curry Leaves

Add 1 cup of curry leaves to the same pan. Dry roast them, stirring continuously, until they become crisp. This will take about 3-5 minutes.

Step 4: Cool Curry Leaves

Once the curry leaves are crisp, remove them from the pan and add them to the plate with the cooled coconut to cool completely.

Step 5: Dry Roast Dry Red Chillies

Add 10-15 dry red chilies to the pan. Dry roast them, stirring occasionally, until they become crisp and slightly darker in color. This should take about 2-3 minutes.

Step 6: Cool Dry Red Chillies

Once the dry red chilies are crisp, remove them from the pan and add them to the plate with the other cooled ingredients.

Step 7: Mix Roasted Ingredients

Combine all the dry roasted and completely cooled ingredients (dry coconut, curry leaves, and dry red chilies) in a large bowl.

Step 8: Grind Fried Gram

Take 1/2 cup of fried gram (putani) and pulse it in a mixer grinder until it forms a fine powder. Transfer this powder to a big bowl.

Step 9: Grind Roasted Mixture with Tamarind

Now, add the mixed roasted and cooled ingredients along with 1 small piece of tamarind into the mixer grinder. Grind this mixture into a fine powder.

Step 10: Combine and Season

Add the ground roasted mixture to the bowl containing the fried gram powder. Sprinkle 1/2 teaspoon of asafoetida and salt to taste over the mixture.

Step 11: Final Mix

Mix all the ingredients thoroughly using a spatula or your hands. Break any big lumps to ensure a uniform powder. The traditional chutney powder is now ready to be served.

• Ensure all ingredients are completely cooled before grinding to prevent moisture and ensure a fine powder.

• Store the chutney powder in an airtight container to maintain freshness.

• Adjust the quantity of dry red chilies to control the spice level.

• A small amount of garlic can be added during grinding for a different flavor profile.