Mysore Chutney Recipe - Chana Dal Chutney

Name: Mysore Chutney Recipe - Chana Dal Chutney
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Karnataka
Ingredients: 1 teaspoon Oil; 1/2 cup Chana dal (Bengal Gram Dal); 5 null Dry Red Chillies broken; 1 tablespoon Lemon juice; null Salt as required; 1 teaspoon Dessicated Coconut; 20 grams Tamarind; 1 sprig Curry leaves; 1 teaspoon Ginger chopped

Arti Gupta

July 31, 2019

4406 Ratings

Mysore Chutney Recipe - Chana Dal Chutney

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:4 Servings

Meal:Side Dish

Cuisine:Karnataka

Mysore Chutney is a delicious South Indian condiment which goes well with dosas and other south indian delicacies. It is very famous in Karnataka and is prepared in most of the households.

Mysore chutney is easy to make. All the ingredients like roasted chana dal, dry red chillies, tamarind salt, coconut, curry leaves, ginger are ground together to make a flavourful chutney. There is no tadka or tempering added to the chutney. Mysore Chutney enhances the flavour of any dish and can be stored for a few days.

Serve Mysore Chutney with homemade soft idli or masala dosa and South Indian Filter Coffee.

You can also try other similar recipes such as

Mysore Chutney is a delicious South Indian condiment which goes well with dosas and other south indian delicacies. It is very famous in Karnataka and is prepared in most of the households.

Serve Mysore Chutney with homemade soft idli or masala dosa and South Indian Filter Coffee.

You can also try other similar recipes such as

Ingredients

1 teaspoon Oil

1/2 cup Chana dal (Bengal Gram Dal)

5 Dry Red Chillies, broken

1 tablespoon Lemon juice

Salt, as required

1 teaspoon Dessicated Coconut

20 grams Tamarind

1 sprig Curry leaves

1 teaspoon Ginger, chopped

Instructions for Mysore Chutney Recipe - Chana Dal Chutney

To begin making the Mysore Chutney Recipe, first Soak dry red chillies in warm water for half an hour. Soak the tamarind in little water to extract the pulp.

Heat oil in a wide pan. Add chana dal and roast well on low to medium heat until golden brown in colour. Once done, keep it aside to cool.

Once cooled grind together roasted dal, dry red chillies,, tamarind pulp, salt, coconut, curry leaves, ginger and water in a blender.

Grind to a coarse paste. Transfer the Mysore chutney into a serving bowl and serve.

Serve Mysore Chutney with homemade soft idli or masala dosa and South Indian Filter Coffee.