Phutane Ki Chutney/Roasted Chana Chutney , a quick dry chutney make using roasted chana. This chutney is served as a side with daal & Chawal. 
Whenever I go to my inlaws place, my sweet ma in law introduces me to new taste and cuisine of vidharba muslim family. She is very fond of cooking and tells the fascinating tales of her childhood and later life. Her father owned three villages. And the house was always filled with guest. And when guests are there, there is always food.
On my last visit she shared this easy peasy chutney recipe using roasted chana. And that too with skins.. Then she added few garlic cloves , cumin, sea salt (desi namak) , green chillies & mint.
In olden days , the grinding was mostly done on imam dasta – a type of heavy iron based pestle & mortar. Well I didn’t have that. But the one seen above in the picture is also very very old about 45 yrs. I had been eyeing on this pestle & mortar since my early marriage days. You know I am an old soul. Love old things. And so when I asked her for it. She happily gave. She knows I love old things. And she has kept few of the very old pieces of plates, which inshaallah will bring back on my next visit.
Huma Kalim
Phutane Ki Chutney/Roasted Chana Chutney , a quick dry chutney make using roasted chana. This chutney is served as a side with daal & Chawal.
Ingredients
- 1/2 cup roasted Chana
- 3 garlic cloves
- 2 green chilly
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 3-4 leaves of fresh mint
Instructions
- Combine all the ingredients.
- Grind to coarse powder in a mixer jar.
- Or if you like to workout your hands like me use mortar & pestle and crush till you get coarse powder.
- Store in a airtight glass bottle
Notes
Can be stored easily for one month at room temperature in airtight glass bottle
Calories
Fat
Carbs
Protein
