Hurigadale Chutney
Putani chutney podi is a super quick and an easy podi famous in Maharashtrian people and kannada people. Futane chutney is dry chutney powder made with basic ingredients and the best side dish for chapati, rice, idli or sambar. Huragadale chutney is one of dry chutney which is spicy without garlic and high protein side dish.
As a Maharashtrian our lunch and dinner are incomplete without koshimbir and chutney we make varieties of wet and dry chutney like coconut, peanut, flaxseed chutney, tomato,pineapple, mango, guava chutney and so on. Chutney makes Maharashtrian cuisine complete.
INGREDIENT
Futane or roasted chana dal is main ingredient of putani chutney. Roasted chana is rich source of protein, calcium, carbohydrate and fibre. A fistful of futana keeps your stomach full for longer time with less calories.
Another ingredients are curry leaves are rich source of Vitamin A which helps to strengthen heart muscle and lowers cholesterol in body. Cumin seeds are used in small quantity but it helps for digestion.
Health benefits of Putani Chutney
- Rich source of Protein
- Rich in Vitamin A
- Helps to keep stomach full for longer time
- Help in weight loss.
- Iron rich
- Rich in Calcium, folate.
For more easy recipe please visit our Youtube channel VAAM COOKING
Some other recipes from VAAM COOKING
- Amla meethi chutney – Sweet amla chutney recipe
- Spicy Amla Chutney | Gooseberry chutney
- Amritsari Chole Masala powder recipe | Chole Powder Masala recipe
- homemade Chyawanprash recipe | Immune booster recipe
- Foxtail Millet Idli Batter| Millet Idli Batter
- How to make Healthy Chickpea Salad recipe for weight loss
Step By Step Photo Guide
In a pan roast curry leaves until nicely dried.
Roast nicely cumin seed.
In a mixer grinder take putani/ futane.
Next, add roasted dried curry leaves, roasted cumin seed , chili powder and salt.
Grind well. Make fine powder.
Mix well. Chutney podi is ready.
Store in airtight bottle.
Equipment
- 1 Pan
- 1 Spatula
- 1 Grinder
- 1 Grinder pot
- 1 Airtight bottle
Ingredients
- 3/4 Cup Putani / Futane Use roasted chana dal
- 15-20 Number Curry Leaves
- 1 Tsp Cumin seed
- 1/2 Tsp Chili powder
- Salt
Instructions
- In a pan roast curry leaves until nicely dried.
- Roast nicely cumin seed.
- In a mixer grinder take putani/ futane.
- Next, add roasted dried curry leaves, roasted cumin seed , chili powder and salt.
- Grind well. Make fine powder.
- Mix well. Chutney podi is ready.
- Store in airtight bottle.
Video Presentation of Recipe
Notes
- Store in airtight bottle.
- Consume within 15 days.
- Serve with chapati, idli, dosa or rice.
