• Heat a thick bottomed pan on medium heat.
• Keep stirring the ingredients as you roast them. This applies to all the ingredients.
• Dry roast dehusked split black gram/uddina bele/urad dal, stirring often, until aromatic and golden. Remove onto a plate.
• Dry roast dehusked split chickpeas/kadle bele/chana dal until golden. Remove onto a plate.
• Roast dry red chillies in a teaspoon of oil until fragrant and crisp. Remove onto a plate.
• Dry roast horsegram until fragrant. They also change colour and may start to pop. Remove onto a plate.
• If using tamarind, dry roast until it is dry.
• In ½-1 tsp oil, roast the curry leaves until they are dehydrated and crisp.
• Note: Place the oily ingredients like chia seeds, flax, dry dessicated coconut separately on the plate after roasting.
• Dry roast flax seeds until aromatic. They also start to pop. Remove onto a plate.
• Dry roast chia seeds for a minute. Remove onto a plate.
• Dry roast dry dessicated coconut until slightly golden. If using copra, skip this step.

Powdering the roasted ingredients

• Allow the roasted ingredients to cool down to room temperature.
• Note that different varieties of dry red chillies/chilis have different levels of spiciness.

  Chillies in the same pack can have varying levels of spiciness. So, although we roasted 10 chillies, add them in batches into the blender. Taste and add more if needed.
• Place the ingredients except chia seeds, flax seeds, coconut in a mixer jar. Lentils need a longer time to get powdered and if all ingredients are put into the blender at the same time, the seeds and coconut may release their oils.
• Blend to a powder and taste test and adjust salt, dry mango powder and dry red chillies to suit your taste.
• Next add chia seeds, flax seeds, dry coconut and pulse taking care not to make them release their oils.
• Transfer to a clean, dry container.
• Store chutney powder at room temperature or refrigerate.