Pud Chutney

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Well most of them aren't aware about Pud Chutney, but this is a very famous chutney in Maharashtrian cuisine. The taste of Pud Chutney is little Sweet and Sour and is consumed during lunch time, can be taken with Dosa, Idly during breakfast time.

This recipe is an old recipe and originates from Grand Mom's kitchen !!! These days you can find ready-made packets of this chutney, but is very simple to make.


INGREDIENTS :

Dals:
1 cup Chana dal (Split chickpeas)
3/4 cup Urad Dal (Black Gram)
1/2 Cup Moong Dal (Yellow Lentils)
1/4 cup Tuvar Dal/split pigeon peas


For Masala:
5-6 Methi Dana ( Fenugreek Seeds)
1 cup grated Dry coconut
1/2 cup Til (Sesame seeds)
1/2 cup Dhania seeds (Coriander seeds)
1/2 cup Jeera seeds (Cumin Seeds)
5-6 Black Pepper 
5-6 Red Chillies
6-7 curry leaves

For Mixing:
big lemon size Tamarind cut to small pieces
Jaggery Small piece
Salt

For Seasoning:
1 tsp Mustard
1 tsp Hing /Asafoetida
2 - 4 tbsp sunflower oil 
1/2 tbsp Methi powder (optional -if available) 

Recipe:
  1. In a frying pan or kadai on medium low heat, dry roast chana dal until its aromatic and light red in color. Do not brown . Transfer it to a plate and allow to cool.
  2. In the same frying pan similarly dry roast , urad dal, Moong dal and tuvar dal separately till they are aromatic and light red in color. Transfer them to a plate and allow to cool. Keep all the dals separate.
  3. Next on a low flame in the same frying pan, dry roast kopra till they are little crisp. Transfer it into one more plate.
  4. Add a teaspoon of oil to the frying pan, on low flame roast the remaining masala ingredients (Methi dana, til, dhania seeds, jeera seeds, black pepper, red chillies, kadipatta one after the other) separately till they turn crispy brown. - Note: Dont mix all at once and roast, roast them separately. 
  5. Soak the Tamrind in water and tie it in a cloth, so that all the water draind out. Keep aside for some time. 
  6. Mix all the roasted Dals and blend them in a mixer / grinder. Make a thick coarse powder.
  7. Now mix all the roasted masala ingredients and blend them into a fine powder.
  8. Mix the coarse dal powder and fine masala powder well.
  9. Add the Tamrind that was tied in cloth, Jaggery and salt. Mix well. Note - Tamrind and Jaggery should be added based on the taste preferred.   
  10. Take a small kadhai, add 2-4 tbsp oil to the kadai. When its hot, add mustard seeds. When it spluters add hing and methi powder (optional -if available) . Switch off the flame . Pour the tempering on the chutney powder. Mix well .Taste and adjust the seasoning if required.That's it, tasty chutney powder bursting with flavors is ready.Store it in air tight containers and use when required.Tastes best upto 6 months.

NOTES
  1. Always store chutney powder in airtight container. See to it that water or moisture does not enter the container. Else they will. If stored properly, they stay best upto 6 months. 
  2. Roasting and grinding each dal separately is very important.Also roast them uniformly and well so that they chutney pudi tastes good and lasts longer.
  3. Roasting of masala ingredients seperately is very important as each one leaves its own blend of taste.

@Manali' s Recipe


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