Also Known As
- Roasted Chana Dal Chutney or Puffed Gram Chutney in English.
- Hurigadale Chutney (ಹುರಿಗಡಲೆ ಚಟ್ನಿ) or Putani Chutney (ಪುಟಾಣಿ ಚಟ್ನಿ) in Kannada.
- Hurigadle Tenginakayi Chutney (ಹುರಿಗಡಲೆ ತೆಂಗಿನಕಾಯಿ ಚಟ್ನಿ) in Kannada.
- Pottu Kadalai Chutney (பொட்டு கடலை சட்னி) or Udacha Kadalai Chutney (உதச்ச கடலை சட்னி) in Tamil.
- Commonly known as Hotel Style Chutney.
Ingredients for Roasted Chana Dal Chutney
Directions for Roasted Chana Dal Chutney
Heat a pan over medium flame and add some oil.
Roast the green chillies for a minute and set them aside.
In a mixer jar, combine roasted gram, coconut, roasted green chillies, tamarind, salt, and water.
Grind the mixture to a smooth paste.
Add coriander leaves to the same mixer jar with the paste.
Grind for about 5 seconds, ensuring the leaves are not completely ground into a paste.
Add some water to the mixture to achieve a runny consistency for the chutney.
Serve the chutney with steaming hot idlis. Enjoy!
Ingredients
Directions
Heat a pan over medium flame and add some oil.
Roast the green chillies for a minute and set them aside.
In a mixer jar, combine roasted gram, coconut, roasted green chillies, tamarind, salt, and water.
Grind the mixture to a smooth paste.
Add coriander leaves to the same mixer jar with the paste.
Grind for about 5 seconds, ensuring the leaves are not completely ground into a paste.
Add some water to the mixture to achieve a runny consistency for the chutney.
Serve the chutney with steaming hot idlis. Enjoy!
Notes
Main Ingredients for Roasted Chana Dal Chutney
- Roasted Chana Dal Chutney: Adds texture and nuttiness to the chutney.
- Coconut: Provides a rich, creamy base and sweetness.
- Green Chillies: Adds spiciness and a fresh chili flavor.
- Oil: Used for roasting the green chillies to enhance their flavor.
- Tamarind: Adds tanginess and depth of flavor.
- Salt: Enhances the overall taste of the chutney.
- Coriander Leaves: Adds a fresh, herbal note and vibrant color.
- Water: Used to adjust the consistency of the chutney.
Tips for Hurigadale Chutney
- Roast with Care: When roasting green chillies, keep a close eye on them to avoid burning. A minute should be sufficient on medium flame.
- Freshness Matters: Use freshly grated coconut for the best flavor and texture.
- Adjust to Taste: You can adjust the number of green chillies based on your spice preference. If you like it milder, use fewer chillies.
- Consistency Check: If the chutney is too thick, add water little by little until you reach the desired consistency. It should be slightly runny but not watery.
- Quick Grind: When adding coriander leaves, grind them just for a few seconds to keep some texture and not turn them into a complete paste.
- Serving Suggestion: This chutney pairs excellently with steaming hot idlis, dosa, and even vada.
People Also Ask About Hotel Style Chutney
Can I use dried coconut instead of fresh coconut?
Fresh coconut gives the chutney its authentic taste and texture. However, if you only have dried coconut, you can use it, but the flavor might differ slightly.
How long can I store this chutney?
This chutney can be stored in the refrigerator for up to 2 days. Ensure it is kept in an airtight container. For best results, consume it fresh.
How can I make the chutney spicier?
To make the chutney spicier, increase the number of green chillies or add a pinch of red chilli powder while grinding the ingredients. Adjust according to your spice tolerance.
Chutney Recipe Suggestions
Have you tried this recipe?
Mention us @satyamskitchen and tag #satyamskitchenrecipes