Pottukadalai chutney (roasted gram chutney)

Method

1. 1

   Step 1

   Peel the garlic (opens in a new tab) (and ginger and shallots (opens in a new tab), if using) and stem the green chillies. Pick over the roasted gram (opens in a new tab) for any stones or dark pieces.

   • 2 min
2. 2

   Step 2

   Grind the roasted gram (opens in a new tab) dry in the blender (opens in a new tab) for 15–20 seconds to a fine powder. This is the key to a smooth chutney; whole pieces never break down once water is added.

   • 1 min
   • Blender (opens in a new tab)
3. 3

   Step 3

   Add the green chillies, garlic (opens in a new tab), ginger, shallots (opens in a new tab), salt and 100 ml water and grind for 30–40 seconds until smooth and creamy. Add the rest of the water gradually until the chutney is a thick, pourable cream. Stir in the lemon juice (opens in a new tab).

   • 2 min
   • Blender (opens in a new tab)

   

4. 4

   Step 4

   For the tempering, heat the gingelly oil (opens in a new tab) in a small pan or tadka ladle over medium heat until it shimmers. Add the mustard seeds (opens in a new tab); when they crackle and pop (20–30 seconds), add the urad (opens in a new tab) dal and the broken dried chilli and stir until the dal turns light golden (about 30 seconds). Take the pan off the heat, add the curry leaves (opens in a new tab) (they spit) and the asafoetida (opens in a new tab), swirl for 2–3 seconds and pour everything over the chutney.

   • 2 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Hot oil spits when mustard seeds pop and curry leaves go in; keep your face back and have a lid nearby.

5. 5

   Step 5

   Taste and adjust. If it thickens to a paste while standing, whisk in 2–3 tbsp water just before serving.

   • 1 min