Ginger-Garlic- Curry Leaves Spiced Chutney Powder (Pitti).

"Ginger-Garlic- Curry Leaves Spiced Chutney Powder (Pitti)" ... I have been wanting to experiment with this mix and match of dry ginger powder with other spices for a long time now, finally done today ... A delicious spicy aromatic chutney powder that goes well mixed with coconut oil and served with Idly, dosa, roti etc. tastes great even with curd rice or you can just have it the way I do ... I apply it on tava fried bread slices and relish it for breakfast .... tastes delicious ... 

** All of you must be aware by now that I love making Chutney Powders with my own variations. This is one pitti/powder that I see to it that is in my kitchen always stocked. A little bit served goes a long way in relishing Idly, dosa, roti or even curd rice. It keeps me rest assured that whenever my health is down or do not feel like cooking much or maybe we want to go light for some reason it comes in very handy. I have posted many types of mix and match chutney powders before to which I will be sharing a common link at the bottom of this recipe, you can check out on the same in leisure. I will not run into more details on these powders as I think I have said it all and there is nothing more to pen here. Curry leaves or Garlic chutney powder and a few like methkhoot and gun powder are the usual powders that keep circling every kitchen. I have always wanted to get out of that ring and add in my own powder that will be relished but at the same time is healthier option. 

** Addition of ginger powder is something new and I am making it for the first time as an addition into the chutney powder and the aroma is wonderful. Shunti powder, that is dry ginger powder is easily available in stores and can be used as and when needed. It has loads of health benefits which is all there out in the open, off course in the net not to mention older generation people who will give you a good lecture and sound advice on the subject if you ask them, so do try adding them on. As for the rest of the ingredients, I guess they are all common and easily available in our kitchen. Desiccated coconut is also available in stores easily in Mumbai, though I have no knowledge of elsewhere, but you can buy dried coconut and grate the same and use it too. I have increased the quantity of addition of curry leaves powder and roasted gram/putani powder to cut down on desiccated coconut. In all an healthy chutney powder that can be relished with any dish of your choice. 

** I have again used microwave for roasting which is tricky and one should be careful with the same, or you may burn the ingredients while roasting. However, don’t worry, you can also roast in a thick bottomed kadai equally well. Chutney powder as I have mentioned before too, is really a bonus to people who travel frequently or have busy schedules or office goers. They can easily be relished applied on a bread slice mixing with a little bit of ghee or oil as it tastes wonderful as you can see in the picture. You can also eat it topped on curd rice or enjoy it in Vada pav too. If you are on outside job, just store a small bottle in your office for emergencies or in your travel kit to ward off homesickness of food. I have even mixed it with cheese before and made my own cheese spread and it tastes wonderful. Introduce these simple tasty dishes to your children at young age and build in a lifetime of good habits in them. One day they will definitely be thankful to you. 

** Here is my own concoction of chutney powder recipe for "Ginger-Garlic- Curry Leaves Spiced Chutney Powder (Pitti)" ... My Style .... 

** Ingredients : 

Desiccated Coconut (Dry Coconut)/ Grated Khobri : 500 gms or 5-6 cups (approximately) 

Putani Powder/ Roasted Gram Powder: 2 cups 

Curry Leaves Powder/ Karbeva Pitti : 1 cup (method link shared at the bottom of this recipe) 

Kashmiri Red Chilly Powder : 1 to 1.5 cups (+/- depending on individual taste) 

Ginger Powder /Shunti pitti : 1/3 to 1/2 cup (approximately) 

Fresh Garlic Cloves/ Losun/ Loshne Bee : about 50 cloves peeled and chopped into pieces. 

Amchur Powder/ Dried Mango Powder : 1/3 cup (approximately) 

Kala Namak or Normal Table Salt : 4 tblsp or to taste 

Haldi/ Turmeric powder : 3 tblsp 

Oil : 1 tblsp (any edible oil) 

** The above measurement is approximate and variations/changes can be made according to personal preference. However, with above measurement you will get a perfect health Dry Chutney Powder, just be careful with Salt and Spices, they should always be added keeping in mind family taste. I always use microwave method for roasted and powder them prior to preparing, say a week ahead or so, as preparing all in one go is not possible for me. I just roast them separately as and when available and powder and store them in fridge and use as and when required. It makes the process that much easier. 

** About, dry roasting the Chillies and powdering them, I have to mention here that I always buy Kashmiri Red Chillies during summer in bulk, sundry them and get them powdered in the mill, which lasts me all year round. Here I have used the same powder that which I have in stock, you can do the same if you have powder at home, just use your judgment and add in the same keeping in mind your family preference. I have used Kashmiri chillies, they are milder and also give a lovely color. If using any other do add in only that much is necessary. However, Do remember to roast the chilly powder on low heat for 2-3 minutes, just warm it up this will make it last longer. 

** For Preparing Putani/ Roasted gram Powder : Roasted gram is already roasted, so just need to warm it up if it has softened which happens with it most of the time. I have microwaved it for about 5 -7 minutes, but the same can be roasted on kadai/ pan too. Just roast it, allow to cool and then grind it in mixer grinder to a fine powder and keep it ready aside. I have used about 2 cups of roasted gram here for the chutney powder. A little bit more or less will not make much of difference. 

** Coming to Coconut, you can use fresh or desiccated ones freely available in stores now. I use either whichever is in excess with me at home. Desiccated ones are dried coconut gratings/ khobre as known in konkani and sometimes impart a smell, so confirm the same while buying that they are freshly prepared and not old stock. Here, I have used desiccated coconut purchased from stores. I have roasted them on microwave but you can roast them on slow to medium heat carefully till light browned on kadai too. 

** Here is the method of roasting desiccated coconut : Heat a thick bottomed kadai/pan, add in the grated Coconut and fry on low to medium heat till the coconut is evenly browned. Do not raise the heat or leave the coconut in kadai unattended as it tends to get browned soon. Keep mixing often to get it evenly roasted to a light brown color. Remove and keep it aside. For Microwave oven method, just add it to a glassware microwave safe dish and roast till done. Keep the timing intervals once you cross 4-5 minutes to one minute, mix and repeat or else the coconut will get burnt. 

** Note : The Curry Leaves, Chillies, Desiccated Coconut, putani can be all separately roasted over a day or two powdered and put in an air tight container and stored and then prepared into chutney powder too. Modern daytime constraints make us always think ahead and take short cuts or prepare the same in steps. So if you lack time, do not be disheartened prepare each on one day sparing some time and then the whole can be mixed and run on mixer later. Well I always follow this method as both time and health do not permit me to prepare the same in one stretch and that does not stop me from making chutney and relishing and it should not do to you too. 

** For the Preparation of Chutney Powder : Heat the oil in thick bottomed pan and add in the chopped garlic and fry on medium heat till the color changes lightly. Now bring the heat to minimum and add in the turmeric powder and dry ginger powder and fry on low heat for just 2 minutes and remove from fire. Add in the kala namak/salt and amchur powder and mix well. Now add in the chilly powder, curry leaves powder, gram/putani powder, desiccated coconut all roasted prior and kept ready and mix well. You should mix this thoroughly to get a well made chutney powder equally flavored. 

** Now add it in mixer grinder in batches as the quantity is more and grind all until they are all finely powdered. Also, remember while grinding not to grind/run the mixer on continuous motion, if done so the oil content in coconut oozes out and you will not get perfect dry chutney. So be careful while grinding, run the mixer for half a minute mix well again for another 30 secs, stop and mix well. Continue until you get a powdered form. If you find that the mixer grinder is heating, allow to cool in between by stopping grinding procedure for some 5-10 minutes and then continue till done. 

** Remove and spread on a wide plate mixing and loosening lumps if any well. Let the chutney powder cool completely, though you should not allow it to get heated in the first place. However, if it happens, then it has to be cooled. Once it is completely cooled, store them in airtight container, and serve as and when required. Remains good for 2 months If you want to store for longer periods, say 3-4 months, store is well packed in fridge and remove some into a small bottle and use it as required. While removing powder from the stored powder remember to use a dry stainless steel spoon. 

** "Ginger-Garlic-Curry Leaves Spiced Chutney Powder (Pitti)" is done and is ready to be served with your favorite dishes. Goes very well with Dosa, Idly, panpolo, chapati and best when served with Vada Pav or Sandwiches. Goes well with Dalitoy-Rice or Pejja (Rice Porridge) too. I love to top dahi bhaat/ curd rice with this powder and relish, it simply tastes awesome. I also like mixing it with ghee or oil and then applying it over tava fried bread slices, it tastes wonderful and is a quick breakfast solution when busy. Very handy to have in homes as when in rush you can just top it on curd rice and relish or leave out preparing chutney etc. 

** Do try to find the time to prepare these chutney powders as even though it takes up some of your time in preparing, it really curtails your work in the long run. You can relax much more without having to try to prepare wet chutney every day. Enjoy this one with your family and friends. It can be carried in your Tiffin box or keep it in your office desk in a small airtight box, it won’t get spoilt. Also while travelling too, it definitely is an asset, as it will remain well, and there is no worrying about it being spoilt which is often the case with fresh coconut chutney. 

** Given below are a few points to be noted in making of this chutney to perfection .... 

** Note : The above quantity of ingredients are adapted to the chutney as per my personal preference. You can make your own variations with the above Ingredients. 

** Note : I have used powders here which I always store in my home, if you do not have them, you can roast each ingredient separately and them powder them together too. 

** Note : Again I have added in Kashmiri Chilly Powder as it is mild in spice level and addition of more gives more bulk and beautiful color to the chutney too. If you are using higher spice level chilly powder, do use your judgment on addition of the same. Add in a little bit lesser as we can always add and mix the same later on too. 

** Note : If using whole curry leaves, just roast the crisp and add them to the mixture after removing from fire, coarsely crushing them with your hand, they will get powdered in machine, so no worries. 

** Note: I have used Amchur/Raw Mango Powder available easily in stores, but you can use tamarind/chinchama/Imly too. Just use your judgement and add in the required amount once the frying of garlic, turmeric is done and fry for 2 minutes to remove excess moisture and then rest procedure is same. I have added both successfully many a times and though we south Indian usually prefer Tamarind, this time I have used Amchur Powder. The choice is yours. 

** Note: I have added Kala Namak as it healthier than normal salt and is easily available in stores, if not available or for any reason you do not want to use the same normal table salt of any brand also can be added as per your taste. 

** For the “Curry Leaves/ Kadipatta/ Karbev Powder” preparation method, Please check through the link given below, the same method can be applied for Moringa Leaves too …. 

http://gayathrifoodbytes.blogspot.in/2017/03/fresh-curry-leaves-powder.html#more

** Given below is a common link to "Chutney Powders/Pitti"  which includes different combination of powders, also includes step by step pictures to help you understand the procedure better, so do go through those recipes for proper knowledge of the same ....

http://gayathrifoodbytes.blogspot.com/search/label/%23Powders

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