Sunday, July 27, 2008

Dry Coconut Chutney / Chutney Pitti

Chutney Powder or Chutney Pitti (in Konkani) is one of the handy things for breakfast or lunch. Young children are given this as a sidedish along with rice mashed with hot milk. This chutney can be relished with dosa, idli, rice, chapatti and bread. Chutney sandwich was one of my favorite tiffin dishes and is great to carry for travel. Apply butter on one side of each bread slice and apply chutney and serve. Here is the recipe:

1 cup Kopra or grated dry coconut
3/4 cup putani dal or split dalia

small ball of tamarind
dry red chilies --about a handful or as per taste
1 cup curry leaves or 1/2 cup roasted garlic pods
1/2 teaspoon asafoetida
salt for taste

Roast the dry coconut on medium heat for 10 minutes. Then roast the dalia for around 10 minutes. Also roast the red chilies and curry leaves or garlic separately for 10 minutes each. Cool all the roasted ingredients. Grind all the ingredients into a smooth, dry powder along with tamarind, asafoetida and salt. Store in a dry jar and this remains good for a month.

Preparation time: 40 minutes