Immune-Boosting Neem Flower Chutney Powder Recipe
1 hour
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About Immune-Boosting Neem Flower Chutney Powder Recipe
As a South Indian, I'm passionate about chutney powders, and this Neem Flower Chutney Powder is a game-changer! It's a delicious and healthy twist on a traditional favorite, packed with immunity-boosting benefits from neem flowers. This simple recipe supports gut health and overall wellness, making it a fantastic addition to your regular diet.Made with dried neem flowers, urad dal, toor dal, chana dal, and fiery red chilies, this chutney powder boasts a surprisingly rich flavor and aroma—with no hint of bitterness! Even children will enjoy its hidden health perks.Sprinkle it generously over your favorite South Indian breakfast or dinner dishes like idli, dosa, chapathi, or steamed rice for a flavorful and nutritious boost!
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
Pulses & Legumes
- 1 cup Gram black, split black gram, whole
- 1/2 cup Pigeon Pea split pigeon peas
- 1/2 cup Chickpea split chickpeas
Spices & Aromatics
- 1/8 cup Neem Flowers dried
- 18-20 Chilies adjust to your spice preference, dried, red
- 2 sprigs Curry Leaves fresh
- 1/4 tsp Asafoetida hing
- 1 tsp Peppercorns black
- 2 tsp Cumin Seeds
Other
- Salt crystal salt, to taste
- 1 tbsp Clarified Butter for enhancing flavor and aroma, optional
Instructions
Dry Roasting the Ingredients
- Dry roast each ingredient separately (except asafoetida) in a low to medium heat pan until fragrant and lightly browned. Be mindful not to burn them. Start with the pulses, followed by the spices and aromatics. Set aside to cool completely.
Grinding the Mixture
- Once all ingredients are cool, combine them in a spice grinder or mortar and pestle. Add the asafoetida and grind into a fine powder. If using a grinder, pulse in short bursts to prevent overheating.
Mixing and Storing
- Add the crystal salt and mix thoroughly. For enhanced flavor and to help preserve freshness, you may optionally add 1 tablespoon of gingelly oil (sesame oil) or ghee (clarified butter) and mix well. Transfer the chutney powder to an airtight container and store in a cool, dark, and dry place.
Serving Suggestions
- Sprinkle generously over idli, dosa, chapathi, steamed rice, or other South Indian dishes. Enjoy!
Recipe Notes
Expert Tips for the Best Neem Flower Chutney Powder
- Source High-Quality Ingredients: Use fresh, high-quality dried neem flowers for the best flavor and aroma. Look for a reputable supplier.
- Adjust Spice Levels: Adjust the number of red chilies according to your preferred level of spiciness. Start with fewer chilies and add more as needed.
- Proper Roasting is Key: Even roasting is crucial to bring out the best flavors from all the ingredients. Don't rush the process; roast slowly over low heat to prevent burning.
- Storage Matters: Store the chutney powder in an airtight container in a cool, dry, and dark place to maintain its freshness and prevent spoilage.
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Recipe Nutrition
Calories: 27kcalCarbohydrates: 5gProtein: 2gSodium: 16mgFiber: 1g
Rajeswari Annamalai
Articles: 100
8 Comments
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Such a lovely dish! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
Great recipe! I’m eager to try it.
Very informative recipe. We eat new young reddish leaves of neem. We fry the brinjal mix with young leaves and serve with steam rice.
super
This is a good recipe but I am not sure how neem flower will taste and where do you get them?
Absolutely fantastic! Thanks for the recipe.
This is so tempting! Can’t wait to cook it.