This Bhuna Chana Chutney (Sweet & Tangy) is made from some unique ingredients for a perfect blend of earthy flavours. It goes best with South Indian food items such as dosa and uttapam, however I have also complimented this with Rajasthani dal-bafla too. It goes well with any other snacks you like. All you need is some fresh curry leaves and some roasted chickpeas, I always use brown chickpeas, also known as 'bhuna chana' for this recipe and blend them well with jaggery and tamarind to get that sweet and tangy flavour. Blending most ingredients dry helps preserve this chutney for a longer duration in the fridge, but if you have difficulty grinding the ingredients, you may use a little water (just a tbsp not more).You can always make ahead and store it for good 10-15 days, but I bet you will finish it before 😉
Equipment
- blender
Ingredients
- 1/2 cup jaggery powder
- 1/2 cup roasted brown chickpeas (bhuna chana)
- 15-20 fresh curry leaves
- 2 tbsp tamarind paste
- 2 fresh green chillies
- 1 tbsp cumin seeds
- 1 inch ginger
- 1 tsp salt (adjust to taste)
Instructions
- Firstly, coarsely blend the brown chickpeas (chana) in a small blender and mix along with jaggery powder in a bowl.
- Now blend/grind the remaining ingredients into the blender, use a little water if you need to form a coarse paste, but avoiding water would be better for its shelf life.
- Now mix the paste into bowl of jaggery and chana mix, combine well and store in an airtight container and refrigerate it. You can have this stored for about 10-15 days.