Oats Chutney

Name: Oats Chutney
Total time: 2400 s
Cuisine: Indian
Ingredients: 2 Bowls Oats; 1/2 Bowl ChanaDal; 1/2 Bowl Toor Dal; 1/2 Bowl Urad Dal; 3/4 Bowl Tamarind; 1/2 Bowl Desicated Coconut; 15 Dry Red Chillies; 15 Cloves Garlic; 2 Tbsp Dhanajeera Powder; 2 Tbsp Kashmiri Red Chilli Powder; 2 Tbsp Sugar; 2 Tbsp Oil; 3 Sticks Curry Leaves; Pinch Asafoetida; as per taste Salt

Shruti Patwari @CrazyCooking

#GA4#week4

Any kind of Chutney is Marvelous.I am mad about it. To me..... it is Imperial

#GA4#week4

Any kind of Chutney is Marvelous.I am mad about it. To me..... it is Imperial

Shruti Patwari @CrazyCooking

#GA4#week4

Any kind of Chutney is Marvelous.I am mad about it. To me..... it is Imperial

#GA4#week4

Any kind of Chutney is Marvelous.I am mad about it. To me..... it is Imperial

Saved

Ingredients

35 to 40 minute

2 BowlsOats
1/2 BowlChanaDal
1/2 BowlToor Dal
1/2 BowlUrad Dal
3/4 BowlTamarind
1/2 BowlDesicated Coconut
15Dry Red Chillies
15 ClovesGarlic
2 TbspDhanajeera Powder
2 TbspKashmiri Red Chilli Powder
2 TbspSugar
2 TbspOil
3 SticksCurry Leaves
PinchAsafoetida
as per tasteSalt

Saved

Steps

35 to 40 minute

1
2

Take all the dals in a pan. Dry roast them on low flame till half done. Now add dry red Chillies, curry leaves and roast on low flame.
3

Roast on low flame till it changes colour. Remove from flame and let it cool for some time.
4

Take Oats in a pan. Dry roast Oats on low flame till pink. Remove from flame and let them cool.
5

Take roasted oats, tamarind, garlic in a grinder bowl. Grind it to coarse powder.
6

Once the roasted mixture (dals, Red Chilli, Curry leaves) cools a bit, grind it to coarse powder.
7

Take the grinded oats and dal mixture in a container.
8

Take desicated Coconut in a pan. Dry roast it on low flame for a minute. Add red Chilli Powder, oil, Asafoetida and roast for a minute.
9

Add roasted desicated coconut to the grinded oats and mix dal mixture. Add other dry masalas. Mix properly. Dry Oats chutney is ready.
10

Store in an airtight container. Can be stored for 2-3 months in fridge.
11

Can be used as Dry Powder. Even can be used by adding curd or oil and served with idli, dhokla, etc.