KonkaniRecipes

chutney piTTo

posted: 17.02. 2007, 15:18

Chutney powder

chutney pitto is a must in all konkani households. It can be used like a pickle along with food, with idly-dosas, with bread and ofcourse comes in very handy when you dont have the time/patience to grind chutney. I know about 4 varities of chutney piTTo that my mother makes and the one which I have written here about is the most common one and my favourite. So here goes.

Ingredients

• 1 coconut – finely grated
• Hurigadale (putani, dalia split) – 100 gm (about 2 cups)
• Red chillies – a big handful
• Tamarind – the size of a small lemon
• Curry leaves – one cup
• Asafoetida – to taste
• Salt to taste

Method

• Use a thick bottomed pan for this purpose.
• On a low flame, roast the grated coconut till it starts turning golden brown. Now transfer this to a separate plate.
• Similarly roast the other ingredients till it gives out a nice aroma (for about 10 mins).
• Let all the ingredients cool. Now grind to a smooth powder.
• Add salt to taste and store in an air-tight container.

The proportion of the ingredients can be varied according to individual taste. I prefer more curry leaves and more asafoetida.

Preparation time: 30 minutes