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
Jeera
Salt
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.
Tips:
- 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.
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