Monday, 5 August 2013

Instant Chutney

Instant Chutney

God bless the soul who discovered such delicious, quickie-quick chutney, and God bless my friend Janaki who made it instantly for me. Once when I was leaving her house early morning she packed Idli for me and made chana dal chutney in just 2 minutes and told me to put some melted ghee on the chutney powder while eating it. When at home I tasted and I immediately called her to  take recipe from her. I called it Instant-Chutney. My husband is finicky about taking red chilies (: so I made my own modification and came up with my version of Instant chutney. First I would like to tell the ingredients which Janaki put in that delicious chutney.
Roasted chana
Red chilies
She ground then and yum-yummy powder for chutney was ready. This powder can be stored for long time at room temperature in an airtight container. I being cholesterol patient wanted to avoid ghee and due to my husband red chilies. Thus due to necessity was born my version of Instant-Chutney. 
Preparation Time: 10 Minutes
Servings: 10 small helpings
Storage Time: 8-10 days at room Temperature up to one month in fridge.

Ingredients required For making Instant-Chutney:
  • 50 gm. Roasted Chana dal (Roasted black gram)
  • 2-3 Green Chilies
  • 4-5 Cloves of Garlic
  • 1 Tea spoon Cumin seeds (Jeera)
  • Salt to taste
Directions For making Instant Chutney:
  • Remove the brown hard cover from roasted chana.
  • Peel garlic and cut to pieces.
  • Cut green chilies to pieces.
  • In a grinder take
    • Green chili pieces
    • Roasted Chana
    • Garlic pieces
    • Cumin seeds
    • Salt
  • Grind to fine / coarse paste. (No water is required as the moisture of garlic and green chilies is sufficient.
  • Turning the material upside down in the mixer will be required once or twice. So in between switch the mixer and with a spoon turn the mixture and then grind again.
Instant Chutney
  • Store in a airtight container.
  • No oil or ghee is required in this instant chutney.
  • Enjoy with idli, dosa, stuffed parantha or with any veg/non-veg meal.
  • Do not add water while grinding. If water is added then the chutney can be stored for 2-3 days only in fridge.
  • Do not increase garlic too much as too much garlic results in extremely sharp taste and sulfur smell and these two thing are not welcome in food. 
  • To make grinding easier make powder of the roasted chana, then add rest of the ingredients and grind.
Suggested Variations:
  • Leave the grinded mixture under the sun for 2-3 hours or in shade for 24-48 hrs, Dry powder will be formed which can be mixed with ghee/ oil and taken with any thing you wish to, dried form can be stored outside fridge for 1-2 months also.
  • A piece of ginger can be added after grating to the mixture before grinding.
  • Roasted and powdered urd dal can be powdered and added to the grinded mixture before storing.
  • Coconut powder can be added to the mixture of ingredients before grinding.
  • 1/4 Teaspoon methi seeds can be roasted and grinded along with the rest of the ingredients.
  • 2-3 cm. piece jaggery /1-2 tea spoon sugar can be added while grinding.

1 comment:

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