How to Prepare a Tasty Putana (Bengal gram) Chutney for Domestic and Commercial use: Secrets revealed

Putana (Bengal Gram) chutney  is a simple chutney that is preferred in most of the South India. Though there are many varieties the unique way of preparing this chutney makes it a great one.

This chutney can be used as a side dish for Idly, Dosa, Samosa, and even for poories (if any curry is not available).

I have been trying to  prepare a chutney which is unique. I got this opportunity when I had met with one Mr. Rajagopalan  a well known cook for his preparations. He actually hailed from Chennai.  When during my discussion I asked about the recipe of a Tasty Chutney for Idlies  he maintained silence for a while. After that he revealed that secret to me.  Now I, after a gap of 10 years thought that it is the time to reveal to the public the recipe of  this tasty Bengal Gram Chutny along with the secret behind it.

 

Putana (Bengal Gram) chutney  is a simple chutney that is preferred in most of the South India. Though there are many varieties the unique way of preparing this chutney makes it a great one.

This chutney can be used as a side dish for Idly, Dosa, Samosa, and even for poories (if any curry is not available).

I have been trying to  prepare a chutney which is unique. I got this opportunity when I had met with one Mr. Rajagopalan  a well known cook for his preparations. He actually hailed from Chennai.  When during my discussion I asked about the recipe of a Tasty Chutney for Idlies he maintained silence for a while. After that he revealed that secret to me.  Now I, after a gap of 10 years thought that it is the time to reveal to the public the recipe of  this tasty Bengal Gram Chutny along with the secret behind it to use both for domestic and commercial purposes.

 

The ingredients  needed for this chutney

½ cup roasted Putana (Bengal Gram)

½ inch Ginger

½ cup grated coconut

7 Green chilies

Salt to taste

1 garlic piece (optional)

½ inch Tamarind  or 1 tb tamarind paste

Ingredients required for tampering;

½ tb mustard seeds

½ tb cumin seeds

¼  tb asafetida

2 dried red chilies

1 spoon urad dal

2 spoons oil

 

Preparation:

Take  Bengal gram in a frying pan and  lightly roast them for 1 minute along with the grated fresh coconut  Add the 7 chilies and heat them for 1 minute. Now add the ginger and tamarind piece and heat the whole for ½ minute.

Transfer this stuff to a mixture . Now add salt to taste as per the requirement.

Grind the whole content so that it appears coarse.  Do not make it like a paste at a time.

Now add some water and now grind it with the same speed for 1 or 2 minutes.

Transfer the above mixture into a bowel.

 

SECRET S  REVEALED

Thought there are many methods for the preparation of this chutney the real taste can be obtained by adding a little bit of fresh and sweet curd (say 2 spoons) while grinding the above contents. When you add curd the chutney should be preserved in a fridge.

For even and long cherished taste add 2 tb of Urad dal at the time of heating the Bengal gram.  It gives an everlasting taste to the chutney.

 

WHAT IS THE ADVANTAGE ?

You can use this chutney even for business purpose. You can add water freely without the taste being affected. The green chilies are already taken in good quantity. As such you can add water and make the chutney dilute without the taste being affected.

The Chutney can be served comfortably for 6 hours.

Tampering:

Tampering is very important. You should not take it lightly. It is the soul of every recipe. Do not underestimate the tampering and use your own discretion. Go as per the procedure given below;

Take the Chana dal in a Pan with 2 spoons of Oil (Olive oil is preferred. If not you can use Ghee also) Heat the Chana dal in the oil till they become brownish . Now add urad dal . Heat it for 30 seconds. When they are turning brown add cumin seeds. When they crackle add 2 friend red chilies, Curry leaves (8). Keep it for 10 seconds on the stove. Finally add Asafotida. Keep the whole things for 5 seconds on the stove and then transfer the whole mix into the chutney already taken in the bowel.

Now this chutney  is ready.  You can garnish it with some coriander leaves.