Instant Chutney /चना पोड़ी

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.