GANDADELE CHUTNEY –
SANDALWOOD LEAVES CHUTNEY
My brother and his wife are avid gardeners. My sister-in-law always makes sure to include at least one home grown product – a herb, a fruit or a vegetable – in her daily menu. I was amazed at the innovative chutney she had prepared using the Sandalwood leaves from her garden! If you live in ‘Gandada Gudi’ – Temple of Sandalwood – that is Mysore, and if you happen to have a garden, you will not be surprised to find this royal sapling peeping through the rest of the greenery all by itself. It absorbs the nutrients from the neighbouring plants and trees through its roots and grows into the priceless Sandalwood tree known for its fragrance and medicinal properties. But this protected species belongs to the government even if it is in your private property.When the wood is mature enough to be harvested the officials will have to be notified. Until then you are free to enjoy the Sandalwood leaves which have the same antimicrobial, antioxidant, healing and cooling properties of the Sandalwood.
Sandalwood leaves – 1 cup ( picked and washed )
Grated coconut – 1 cup
Red chillies – 3
Split Black gram dal – 1 tbsp
Tamarind – 1 marble size ball
Salt – 3/4 tsp
Oil – 2 tsps
1. Heat oil in a pan and add the Black gram dal.
2. When it turns golden in colour add the red chillies and fry till crisp.
3. Grind coconut gratings, Sandalwood leaves, red chillies, tamarind and salt together using a mixer.
4. Grind till the chillies and the Sandalwood leaves are smooth.
5. Add the fried black gram dal and grind for one more minute.
6. Finally for a very special effect, add a few drops of pure Sandal oil or one teaspoon of pure Sandalwood powder to the chutney and blend well.
Enjoy the fragrant Gandadele Chutney with steaming hot rice.