Chutneys

South Indian Dry Chutney Powder

This delicious dry chutney powder made from spices and pulses is eaten with idlis and rice. It can be mixed with ghee (clarified butter) immediately before being served to make a delicious chutney paste. It is popularly known as gun powder for its spicy and aromatic taste.

Ingredients

1/2 cup Chana dal (Bengal gram, split and skinned)
1/2 cup Urad dal (Black gram, skinned)
1/2 cup Moong dal (Green gram, skinned)
2 and 1/2 cups Til (skinned Sesame seeds)
1/2 cup Rai (black Mustard seeds)
1/2 tea spoon Methi (Fenugreek) seeds
1 heaped tea spoon Dhaniya seeds (Coriander)
1 table spoon black pepper corns
1/2 cup Khas Khas (white Poppy seeds)

All the above should be dry roasted till light brown.

The following should be roasted in a table spoon of oil (any refined oil) without allowing them to burn:

5 or 6 dry Red Chillies
3 Cloves (laung)
2 to 3 inch piece of Cinnamon (dar chini)
3 big Elaichi (Black Cardamom)
6 to 7 small Elaichi (green Cardamom)

Grind everything except the roasted Til (sesame) together in a mixer. The roasted Til (Sesame) should be pounded coarsely.
Mix the pounded Til (sesame) with the rest of the indredients. Add one and half teaspoons of salt (or to taste) and a pinch of heeng (aesofoetida powder). Mix everything and store in a glass jar. This dry chutney will last upto a year provided it is kept safe from moisture!




 

Raw Mango Chutney (Aam ki Launji)

This is a wonderful dish to beat the summer heat with delicious raw mangoes cooked with spices.

Ingredients

Fenugreek seeds (methi dana) : 1 tablespoon
Fennel seeds (saunf)  : 1 tablespoon
Onion seeds (kalonji)     : 1 teaspoon
Raw Mango  : One
Turmeric powder (haldi) : 1/4th teaspoon
Coriander powder (dhania) : 1 teaspoon
Asafetida (heeng)  : 1 pinch
Dry ginger powder (sonth) : 1/4 teaspoon
Cooking oil : 1 tablespoon
Salt and sugar to taste

Method

Soak the fenugreek seeds, fennel seeds and onion seeds overnight in water. Peel and chop the raw mango into small slices.
Heat the oil in a vessel and add the soaked seeds to the oil. Add the asafetida (heeng), and the other powders to the oil. Mix the ingredients well and add the chopped mango. Now add some water and salt to the mixture and cook till the mango is done.
Add the sugar to the mixture till it balances the sourness of the mango and cook for five minutes.

The raw mango chutney is ready !