Note
Instead of dry red chillies, you could add a tsp of whole black peppercorns. Roast them instead of red chillies till they start to crackle.
Make sure the mixer jar is dry & has no moisture. Else the chutney powder will not last for long.
Whenever you use this aromatic chutney powder, make sure you use a dry spoon to serve.
It is important not to let the leaves and the dals turn dark as the chutney powder will turn out bitter.
In case you are making from more than a cup of curry leaves, you can roast them in batches instead of overcrowding the pan. This way all the leaves will be evenly roasted and dried without any moisture clinging to them.
You may add 2-3 tbsp dry grated coconut too. Dry roast till aromatic. Then grind with remaining ingredients.
Adapted from Our family recipe diary