Veldt grape chutney powder / Sandu balli chutney pudi

I recently broke my collar bone while playing with kids from our street. While surgery is done and taking doctor prescribed supplements, I have also been advised to consume Veldt grape to help faster recovery by friend, Rajeshwari. She also got me fresh and tender veldt grapes and shared chutney powder recipe.

My family prepared it for me and I have been consuming daily now.

Animal and human studies have found that Veldt grape may help reduce bone loss, speed the healing of fractures, and help prevent conditions like osteoporosis (source : Healthline).

Ingredients

Veldt grape - 1 big bunch

Black urad dal - 1 Bowl
Bengal gram dal -  1/2 Bowl
Coriander seeds - 1/4 bowl
Cumin seeds - 3 spoons
Sesame seeds - 1/4 Bowl
Red chillies (Byadagi) - 10
Red chillies (Guntur) - 10
Pepper corns - 1 spoon

Dried Curry leaves - 1 Bowl

Asafoetida powder - 1 spoon

Tamarind - 1 medium lemon sized

Salt to taste

Jaggery as per taste

Oil - 5 spoons

Method

Wash the veldt grapes and allow them to dry completely.

Remove the joints of the veldt grape. If you are using tender veldt grape, you do not have to remove the skin. If you are using grown ones, after removing joints, remove the skin. Please use gloves to avoid itching of the skin. 

In this case, I have used tender ones. If you are using grown ones, please refer to my Veldt grape chutney blog to see how to remove skin.

After removing joints, Chop them into fine pieces. 

In a thick Kadai, add 4 spoons of oil. Add chopped veldt grape and roast them until they become crispy. It will take 30 mins or so. If you want to save time, roast them in 2 kadai in parallel. Allow it cool down.

Roast black urad dal, bengal gram dal, sesame seeds separately. And keep them aside.

Roast coriander seeds, cumin seeds, pepper corns together until you get nice aroma and allow it to cool down.

Roast dried curry leaves for about a minute.

Roast both chillies together and keep them aside.

Heat 1/2 sppon oil, add asafoetida and tamarind and roast for 30 seconds.

Add roasted bengal gram dal, urad dal, sesame seeds and grind them into pretty fine powder. Transfer the contents on to a bowl.

Grind other roasted ingredients except veldt grape into powder and transfer the content to the same bowl.

Now grind veldt grape into coarse powder and transfer to the same bowl.

Add salt, jaggery powder and mix all ingredients well.

 

Note : Please ensure to chop the veldt grape into small pieces so that it becomes powder. If you chop into slightly bigger pieces, roast and grind, it becomes fibrous as below.

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