Phutanyachi Chutney (Dalia Split Chutney)

As promised, I am back with my next recipe which is in continuation of my last one --- 'Paalakachi Mudda Bhaaji'. So today, I am going to share my family's recipe for 'Phutanyachi Chutney'. This is a dry chutney and is an excellent companion for poli (chapati), bhakri (jowar roti) or bread. My mom always made various dry chutneys at home and these would add a lot of spark to our regular humdrum meal (or so I thought ;)) Phutanyachi chutney can be eaten mixed with some yogurt or oil. It can also be eaten just like that on the side or can also be spread on a toasted and buttered slice of bread...Yum!


Ingredients: (the quantities of ingredients are just for an estimate)
Dala (Dalia Split) 1cup
Kislele Suke Khobre (grated dry coconut) 1/2 cup
Cayenne pepper 2-3 tsp or to taste
Hinga powder 1/4 tsp
Salt to taste

Method:
Warm up the grated dry coconut in a pan. Then, put all the ingredients along with the warmed up dry coconut in a mixer and make a powder. Check for seasoning and adjust accordingly. It should be a little spicy. To check if the chutney is done, hold it between your fingers; if the chutney sticks together, its done, if not then you need to add a little more grated coconut to it.
Transfer it into a jar and enjoy anytime...here is a closer look at this delicious Phutanyachi chutney.