Mysore Chutney
 
Prep time
Cook time
Total time
 
Mysore chutney is a Kannada cuisine made with combination of dals, tamarind, spices, coconut and jaggery.
Author:
Cuisine: Indian
Serves: 1.5 cup
Ingredients
  • 2 tbsp oil
  • ½ cup split bengal gram (chana dal )
  • 1 tbsp split black lentils ( urad dal )
  • 5 whole dry red chilies , broken into pieces
  • ½ cup grated coconut
  • 1 tbsp chopped jaggery (gur)
  • 4 garlic cloves ( lehsun )
  • 1 tbsp tamarind ( imli ) pulp
  • ¼ tsp black pepper powder
  • 1 tsp chili powder
  • Salt according to taste
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Heat the oil in a non-stick pan, add the chana dal and urad dal and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while stirring continuously.
  2. Add the red chilies and sauté on a medium flame for 2 minutes.
  3. Add the jiggery, garlic and tamarind pulp, mix well and cook on a medium flame for 1 minute.
  4. Add the coconut, chili powder, pepper powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  5. Allow it to cool a little and then blend in a blender using a little water to a smooth paste.
  6. Serve this immediately or store in an air-tight container in a deep-freezer.
  7. You can also use this chutney for preparing mysore masala dosa.
Recipe by Zeel's Kitchen at https://zeelskitchen.com/recipe/mysore-chutney/