Mysore chutney is a Kannada cuisine made with combination of dals, tamarind, spices, coconut and jaggery. You can spread or serve this red chutney with a regular dosa or with idli  and medu vada. You can spread this Mysore chutney on the inner side of dosa and topped with potato bhaji, to make mysore masala dosa.

Mysore_Chutney

Mysore Chutney
 
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Mysore chutney is a Kannada cuisine made with combination of dals, tamarind, spices, coconut and jaggery.
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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.