What are Chutney Powders??
Chutney powders are flavorful and healthy dry spice mixes made of lentils, seeds and usually seasoned with red chillies and garlic. These spice mixes are lifesavers when you’re in mood to eat something flavorful but doesn’t have much time to prepare instantly then these comes to the rescue.
If you’re a fan of chutney powders/spice mixes like me, then this recipe is just for you. This goes well with almost all the savory foods like Idli, Dosa, Upma, Flatbreads, or just with plain rice topped with ghee. In this spice mix I have used superfood Moringa leaves which are air dried(see notes below), iron rich black sesame seeds, black gram dal with full of protein, sunflower seeds and seasoned with lots of garlic, red chillies and spices. Sunflower seeds helps in mellowing down the bitter taste of sesame seeds and moringa leaves.
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MORINGA SESAME CHUTNEY POWDER
Equipment
- Blender
Ingredients
- Dried Moringa leaves – 1/2 cupBlack sesame seeds – 1/2 cupBlack gram/Urad dal – 1/2 cupRed chillies – 12 noGarlic – 6 cloves, thin slicedSunflower seeds – 1/2 cupCurry leaves – 1 sprig fullCoriander seeds – 1 tbspCumin seeds – 1 tbspSalt – to tasteOil – 2 tsp
- ½ cup Moringa leaves air dried
- ½ cup Sesame seeds
- ½ cup Black gram dal/Urad dal
- 12 Whole dry red chillies
- 6 Garlic clove thinly sliced
- ½ cup Sunflower seeds
- 1 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 sprig Curry leaves
- Salt to taste
- 1 tbsp Oil
Instructions
- Heat a thick bottomed saute pan and dry roast the sesame seeds followed by urad dal, cumin and coriander seeds, curry leaves, sunflower seeds one by one on medium flame until the raw smell goes off. Now transfer them to a plate to cool down to room temperature.
- Crisp up the air dried leaves(see notes below) by dry roasting for about a minute and transfer to a plate.
- Add a tsp of oil and fry the sliced garlic cloves until they crisp and golden brown, later transfer them to plate.
- Add one more tsp of oil and fry the red chillies for about 2 minutes and later transfer them to cool down to room temperature.
- Once all the roasted spices come down to room temperature, transfer them to a blending jar, add salt and blend them to your desired consistency and we like it little bit coarse.
- Later transfer them to an airtight glass container(preferably) and store them up to a month for maximum freshness.
- Serve this spice mix with Hot idli’s, or sprinkle it on dosa’s or serve alongside with roti’s(flatbreads), paratha’s, rice topped with ghee.
Notes
- If you don’t have sunflower seeds handy, you can substitute it with either peanuts or watermelon seeds or desiccated coconut. But it is recommended any of these as it helps in mellowing down the bitter taste of sesame seeds and moringa leaves.
- You can make a large batch of this spice mix and save in freezer for up to one year.
- It is absolutely super easy to make air dried leaves at home. Just take a damp kitchen towel and wipe the moringa leaves and pat dry them. Later brush out the leaves from branches and spread them on a dry cotton towel or newspaper and let them air dry indoors for about a week and store them for about 6 months in cool and dry place, or up to an year in freezer.
