Mysore Chutney Recipe - Chana Dal Chutney
A vegetarian Karnataka recipe with sunflower oil, chana dal (bengal gram dal), dry red chillies - broken. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
To begin making the Mysore Chutney Recipe, first Soak dry red chillies in warm water for half an hour
dry red chillies - broken(5) - 2
Soak the tamarind in little water to extract the pulp
tamarind(20 grams) - 3
Heat oil in a wide pan
- 4
Add chana dal and roast well on low to medium heat until golden brown in colour
chana dal (bengal gram dal)(1/2 cup) - 5
Once done, keep it aside to cool
- 6
Once cooled grind together roasted dal, dry red chillies,, tamarind pulp, salt, coconut, curry leaves, ginger and water in a blender
dry red chillies - broken(5)salt - as requireddessicated coconut(1 teaspoon)tamarind(20 grams)sprig curry leaves(1)ginger - chopped(1 teaspoon) - 7
Grind to a coarse paste
- 8
Transfer the Mysore chutney into a serving bowl and serve
- 9
Serve Mysore Chutney with homemade soft idli or masala dosa and South Indian Filter Coffee
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Mysore Chutney Recipe - Chana Dal Chutney
A vegetarian Karnataka recipe with sunflower oil, chana dal (bengal gram dal), dry red chillies - broken. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
9 steps- 1
To begin making the Mysore Chutney Recipe, first Soak dry red chillies in warm water for half an hour
dry red chillies - broken(5) - 2
Soak the tamarind in little water to extract the pulp
tamarind(20 grams) - 3
Heat oil in a wide pan
- 4
Add chana dal and roast well on low to medium heat until golden brown in colour
chana dal (bengal gram dal)(1/2 cup) - 5
Once done, keep it aside to cool
- 6
Once cooled grind together roasted dal, dry red chillies,, tamarind pulp, salt, coconut, curry leaves, ginger and water in a blender
dry red chillies - broken(5)salt - as requireddessicated coconut(1 teaspoon)tamarind(20 grams)sprig curry leaves(1)ginger - chopped(1 teaspoon) - 7
Grind to a coarse paste
- 8
Transfer the Mysore chutney into a serving bowl and serve
- 9
Serve Mysore Chutney with homemade soft idli or masala dosa and South Indian Filter Coffee
Rate this recipe
You might also like · Karnataka
Heerekai Sippe Chutney Recipe (Ridge Gourd Peel Chutney)
⏱️ 30 min
Peanut Chutney Podi Recipe
⏱️ 10 min
Karwar Style Karatya Kismore Recipe - Sweet Tangy Bitter Gourd Sabzi
⏱️ 40 min
Bengaluru Style Brinjal Gravy Recipe - For Biryani
⏱️ 90 min
Karnataka Style Majjige Huli Recipe - Tasty Buttermilk Rasam
⏱️ 10 min
Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry)
⏱️ 25 min