Amla dry chutney powder – gunpowder or karam podi recipe with amla, chana dal, and Indian spices. This will be good with hot rice and ghee or as a side for Idly, dosa or upma.
As amla is in season now, I’m trying to use most of it. Other than this amla dry chutney powder, we also make amla pickle which will last for a year.
Amla also called as Indian Gooseberry, is rich in vitamin C and have great antioxidant properties. Amla helps to strengthen the liver and is good for heart, hair, and skin. It is considered as most superior fruit in India and used extensively in Ayurveda. This is one of the main ingredients in Chawanprash. And it is known that vitamin C content in this fruit is not lost even after cooking.
We make a lot of gunpowders or dry chutney powders at home, which will be good for at least a month. We make gunpowder using groundnuts, sesame seeds, flax seeds, curry leaves, moringa leaves and with different kinds of lentils. These are packed with protein and essential fatty acids which is best served with hot rice and ghee or as a side with any tiffin like dosa, idli, upma, roti, bhakri or even with toasted bread. I sometimes sprinkle these on to fresh veggies to make an instant salad. I will post all gunpowder recipes soon on this blog.
Please check other chutney or pachadi recipes on this blog…
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Amla dry chutney powder recipe:
- 1 cup chopped Amla (Around 200 gms whole Amla)
- 1/4 cup Chana dal (Bengal gram)
- 1/4 cup Coriander seeds (Dhaniya)
- 1 tbsp Whole pepper seeds
- 1 tbsp Cumin seeds (Jeera)
- 1 tsp Fenugreek seeds (Methi)
- 15 cloves Garlic
- 4 Whole red chili
- 1/2 tsp Turmeric powder
- 4 sprigs Curry leaves
- Pinch of Hing
- Salt to taste
- 1.5 tbsp coconut oil
Heat a kadai and dry roast chana Dal, cumin seeds, coriander seeds, whole pepper, methi seeds separately.
Roast curry leaves till they are crisp. I have used shade dried curry leaves.
Add coconut oil to the same kadai and fry red chili. Once they are fried, remove from the kadai and keep them aside.
To the same oil, add roughly chopped garlic and let it brown.
Take these aside and add amla pieces to the kadai. Add a pinch of hing and a little salt. Let Amla pieces cook on medium flame. It will take around 5-8 minutes. Take these aside, let them cool down.
Now take a mixer grinder and add roasted ingredients from step 1, curry leaves, Turmeric powder, salt and make a fine powder.
Now add fried red chili, garlic, amla and grind it into a coarse powder. Adjust salt and the powder is ready to use.
Amla dry chutney powder recipe notes:
- Wash and dry amla completely before chopping into pieces.
- Chop amla into equal sized pieces.
- Cool fried amla completely before grinding so that you can get dry chutney powder.
- This is a kind of dry chutney which will store for a week or so outside. You can save in the refrigerator for a month.
- You can reduce amla pieces to 3/4 cup if you wish.
I’m yet to try few pachadi or chutney recipes with Amla this season. Watch out this space for more recipes!