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Swetha's Fusion
Where there is Fusion there is Creation!

Chickpeas chutney / Hurigadale chutney

Friday, February 22, 2019

Ingredients:
  • 2 cups -  chickpeas / Hurigadale
  • 1 inch - Ginger, skinned and chopped
  • 2 - 4 - Green chilies, chopped
  • 2 tsp - grated coconut
  • ¼ tsp - Cumin seeds / Geera
  • 4-5 - curry leaves
  • ¼ cup - coriander /dhania leaves (optional)
  • Salt as per taste.
Method:
  1. Dry roast chickpeas on medium low flame until crisp and golden color.
  2. Transfer chickpeas and rest of the ingredients in a blender / mixer and grind it to fine paste with water as needed. 
  3. Transfer it to a serving bowl.
  4. Optional Seasoning: in a small fry pan heat a tsp of oil, when hot add mustard seeds, once it starts to splatter add few curry leaves and hing (Asafetida). Turn off the heat and pour the seasoning over the chutney.
  5. Serve with Maddur vade, dosa or idli. 
Note: If you need chutney for picnic/travel food, this is the best. Skip the coconut or use dry coconut by soaking it in warm water for 5 minutes before grinding it. This will last longer especially in warm weather without going bad easily. 

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~ Chickpeas chutney / Hurigadale chutney ~
Posted by Swetha @ 2/22/2019 11:10:00 AM ::
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