Chutney is the dip which is a undenying part of an Indian table. Indian chutneys are not just taste based, they are a concoction of healthy and hard tasting ingredients. They are generally high in spice quotient and is a mandatory accompaniment with all fritters and pakoras. In fact we Indians would supplement all the ketchup in the world for a few dips in any chutney. Read on and enjoy this simple and quick treat….
….need to know (food details)
- Number of people served : It’s a dip, as many people who can enjoy it, can be served.
- Preparation time : 5 minutes of grinding + 5 minutes of cooking.
….and we need (ingredients)
- Ajwain leaves (carom seeds’ leaves) 125 gms. Carom seeds are a common spice in Indian kitchens. Here we use the carom plant’s leaves for this chutney. Easy to grow and has a tremendous oregano like flavor. Carom is an excellent digestive, pain reliever, antiseptic and cure of common cold.
- Chana daal (split chickpeas) 1 tablespoon. Commonly available cereal, forms the flavor equating mass of the chutney.
- Garlic cloves 7 – 8. Brings out the pungency in the dip. Is an excellent detox, fights common cold and reduces BP levels.
- Jeera (cumin seeds) 1/2 teaspoon. Favorite Indian seasoning with benefits of curing insomnia, BP levels, digestion level etc.
- Green chilies 2. Can’t do without the Xing in any chutney.
- Dhania powder (coriander seed’s powder) 1 teaspoon. Balances digestion. Another popular seasoning.
- Oil 1/2 teaspoon. Try to use a light vegetable oil.
- Rai (black mustard seeds) 1/4 teaspoon. The sour in the chutney is this, has major skin, hair and other health benefits.
- Curry patta leaves 8 – 10. Lowers graying of hair, cholesterol level and is a natural preservative for the foods.
- Imli paste (Tamarind) 1/2 teaspoon. Helps in weight loss and prevents constipation.
- Asafoetida (hing powder) 1 pinch. Hugely popular Indian flavor that helps in maintaining BP, blood sugar and soothes asthma.
- Salt to taste. Obviously 🙂
….time to cook ‘n roll (cooking instructions)
- Dry roast chana daal, jeera and dhania for 1 minutes.
- Cool this and then powder it.
- Add ajwain leaves, salt, tamarind, garlic to this powder and grind again.
- Add 2 to 4 tablespoon water while grinding.
- Now heat the oil in a pan and saute the curry leaves on medium flame for 2 minutes.
- Now add heeng and, mustard seeds and chilli and stir for 2 more minutes.
- Now mix the earlier prepared paste to this.
- Finally enjoy
Storage : This can be refrigerated for around 6 weeks easily. But I’ll be disappointed if you do not gobble it in the 1st week itself.
Missing Something ? : You can replace tamarind with raw mango powder (amchoor) or anaardana.