There is a fort on the outskirts of Pune which is called Sinhagad. It's right on the top of a mountain, and it's absolutely stunning during monsoon season! This is the time when all the villagers around that fort put up little stalls to serve freshly made, hot home cooked food. It is so delicious, and the ambience adds more to the experience!
This is where I had first tasted this chutney, and ever since, has been one of my favourites. It can definitely be made in a modern kitchen using a blender, but the real taste and flavour is enhanced when it is ground on a stone grinder (similar to a mortar & pestle, but not in the shape of a bowl, instead a large flat stone as a base and an oval, sausage type stone to grind the ingredients into a paste).
A definitely must-have with any chicken rassa / gravy.
But be careful, raw garlic stalks are much stronger than garlic cloves.
5 - 10 Minutes
10 - 15 Minutes
10 -15 Portions
Roasted Channa Dal
1/4 cup, chopped
1 - 2 (depending on how spicy you want it)
Clean and wash the garlic greens, and chop them.
Wash and chop the coriander leaves.
In a mixer, put the channa dal and, grind it to a fine powder.
Add all the remaining ingredients and grind into a fine paste without using any water.
Heat oil, add hing, and pour it over the chutney.