Putani Chutney Recipe / Hurigadale Chutney Recipe / Roasted Chickpeas Chutney Recipe

putani chutneyUdupians have taken food very seriously as a science and experimented with variety of chutney recipes. Chutneys are based on a wide range of recipes and preparation methods, they vary widely by geography, they can range from a wet to dry or coarse to fine and they can be combined with a wide variety of foods or used for dipping.

The word “chutney” derives from the Sanskrit word caṭnī, meaning to lick.


  • 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
  • 2 tbsp putani / roasted chickpeas
  • 1 green chili / hari mirch
  • 2 tsp of coriander leaves
  • Small ball of tamarind
  • 1 tsp urad dal (split, skinned black gram)
  • ¾ tsp mustard seeds / rai or sarson
  • ¾ tsp cumin seeds / jeera
  • 1 sprig of curry leaves / kadi patta
  • a pinch of asafoetida / hing
  • 1 red chili / lal mirch
  • 1 tbsp oil
  • Salt to taste

Lets start the recipe step by step:

  1. Grind together coconut, tamarind, coriander leaves, chilli, salt, putani with little water to a smooth consistency.
  2. Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry the urad dal till it becomes brown.
  3. Then add the curry leaves, red chili and asafoetida.
  4. Fry for a minute. Immediately pour the tempering on the coconut chutney.
  5. Mix it well with the coconut chutney.
  6. Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.

Click here to check other Chutney recipes.

2 thoughts on “Putani Chutney Recipe / Hurigadale Chutney Recipe / Roasted Chickpeas Chutney Recipe

  1. Pingback: Uppittu / Upma |

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