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
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.

1 comment:

  1. Hello!

    Your blog has caught our attention thanks to the quality of your recipes. We would be delighted if you would join us on Recipes.in so that we could link to your blog.

    Recipes.in is a search engine that compiles the best Indian cooking sites and blogs from the Internet. We are the second largest in the world with sites in 37 markets and several hundred blogs are already enrolled here and benefit from the traffic we are sending to their sites.

    To join Recipes.in, just go to http://www.recipes.in/add-your-food-blog

    Sincerely,

    Emilie
    Recipes.in

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...