Method:

Heat a pan and add the pigeon peas. Fry pigeon peas stirring on low flame. Roast pigeon peas till they release a nice aroma. For even browning roast the seeds stirring on low flame. It takes 5 minutes to roast the peas. Transfer the roasted peas into a plate and spread them to cool.

Heat the pan and add cumin seeds and red chili pieces. Fry the ingredients till they are crisp. Transfer the cumin-chili mixture to a plate and cool.

For grinding the chutney one can use mixer grinder or a stone grinder. For better texture of the chutney stone grinder works best. However if taken care in adding water while grinding even mixer grinder works well.

Grinding the chutney using a Mixer Grinder:

To a mixie jar add the roasted pigeon peas and roasted cumin-chili mixture.  Grind the ingredients to a coarse texture and add salt. Add water little by little and grind the chutney to a coarse texture. Take the prepared chutney into a bowl—chutney is ready for seasoning.

Grinding the chutney using a Stone Grinder:

A stone grinder is one on which one can grind spices to a paste. A mortar and pestle is also another stone grinder. Here I am using the spice paste maker (first Variety Stone Grinder Mentioned Above—See the Movie Clip) to prepare the chutney.  To simplify the process grind the chutney to a level in a mixer grinder.  

To a mixie jar add the roasted pigeon peas and roasted cumin-chili mixture.  Grind the ingredients to a coarse texture and add salt. Add water little by little and grind the chutney to a coarse texture. Take this coarse textured chutney on to the stone and add sufficient water. Grind the chutney rolling the stone pestle applying some pressure. While grinding on a stone grinder the pigeon peas gets crushed. As this process of stone grinding is done with hands (applying pressure) the pigeon peas gets crushed partially giving the chutney a nice texture. Add sufficient water at intervals while grinding. While grinding the chutney spreads to the sides, collect the chutney by pushing with hand to the centre and grind. Grind the chutney till desired texture is reached. If the chutney appears dry add sufficient water and mix. Take the prepared chutney into a bowl—chutney is ready for seasoning.

The chutney becomes dry when kept aside for some time—pigeon peas absorb water from the chutney and the chutney becomes dry. It is advisable to season the chutney just before serving, so that, one can add sufficient water to the chutney to retain the consistency.