18 Jan Roasted chana (Dalia) chutney
A simple, protein-rich chutney with a nutty texture and mild heat—perfect with idli, dosa, vada, or even as a sandwich spread.
Ingredients
1/4 cup roasted chana (dalia)
1/2 cup fresh grated coconut
6 dry red chillies (adjust to taste)
1 tsp jeera (cumin seeds)
Salt to taste
Water as needed
Optional tempering (tadka):
1 tsp oil
½ tsp mustard seeds
Few curry leaves
Pinch hing (asafoetida)
COOK TIME
10 minutes
CALORIES
–
PROTEIN
–
FIBER
–
CARBOHYDRATES
–
SERVES
–
Instructions
Lightly dry-roast red chillies and jeera until aromatic; cool.
Grind roasted chana, coconut, roasted chillies, jeera, and salt with water to a smooth or coarse chutney.
(Optional) Heat oil, splutter mustard seeds, add curry leaves and hing; pour over the chutney.
Mix and serve fresh.
Texture Tips
Thick & coarse: Less water—great as a spread.
Smooth & pourable: Add water gradually while grinding.
Video tutorial
Notes
Nutritional Highlights (per ~2 tbsp)
Protein: ~2–3 g (from roasted chana)
Healthy fats: From coconut
Minerals: Iron, magnesium, potassium
Naturally gluten-free & vegan
Sorry, the comment form is closed at this time.