Authentic Mysore Chutney Recipe: South Indian Spicy Condiment
45 minutes
887 reads
About Authentic Mysore Chutney Recipe: South Indian Spicy Condiment
Experience the fiery delight of authentic Mysore Chutney, a vibrant South Indian condiment that elevates any meal. This recipe captures the perfect balance of spicy red chilies, savory chana dal, and aromatic coconut, creating a creamy and flavorful chutney that's irresistible with dosas, idlis, and more.Hailing from Karnataka, Mysore Chutney is renowned for its unique taste and texture. Its bright red color and complex flavor profile make it a cherished addition to brunch tables and South Indian feasts across the globe. Prepare to be amazed by the depth of flavor in this easy-to-make chutney.This detailed recipe ensures you achieve the perfect consistency and taste, guiding you step-by-step to recreate this culinary gem in your own kitchen. Get ready to impress your family and friends with this authentic South Indian side dish!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1/2 cup Split Chickpea split chickpeas; also known as split pigeon peas
- 5-7 Chilies dry red chilies; adjust quantity to your spice preference, red
- 1 tbsp Desiccated Coconut
- 1 tsp Salt adjust to taste
Wet Ingredients
- 1/4 - 1/2 cup Water adjust as needed for desired consistency
- 1 tbsp Lemon Juice or 1 tablespoon tamarind pulp (imli)
- 1 tsp Ginger freshly grated
- 8-10 leaves Curry Leaves
Other
- 1 tsp Oil vegetable or coconut oil
Instructions
Prepare the Chana Dal
- Heat oil in a pan. Add the chana dal and roast over medium heat, stirring frequently, until lightly browned and fragrant. Remove from heat and set aside to cool completely.
Soak the Chilies
- Soak the dry red chilies in warm water for about 30 minutes to soften them.
Blend the Ingredients
- Drain the soaked chilies. In a blender, combine the cooled roasted chana dal, softened red chilies (roughly chopped), desiccated coconut, curry leaves, ginger, lemon juice (or tamarind pulp), salt, and water. Blend to a coarse paste, adding more water if needed to reach your desired consistency.
Serve and Enjoy
- Your Mysore Chutney is ready! Serve it immediately as a delicious accompaniment to dosas, idlis, vada, or other South Indian dishes.
Recipe Notes
Expert Tips for the Perfect Mysore Chutney
- For a smoother chutney, blend the mixture for a longer time. For a chunkier texture, blend for a shorter period.
- Adjust the number of red chilies according to your spice preference. Start with fewer chilies and add more if needed.
- To enhance the flavor, you can add a pinch of asafoetida (hing) while roasting the chana dal.
- For a richer flavor, toast the coconut flakes lightly in a pan before adding them to the blender.
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Recipe Nutrition
Calories: 96kcalCarbohydrates: 15gProtein: 6gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 570mgFiber: 4gSugar: 1g
Arti Gupta
Articles: 26
5 Comments
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What a delicious recipe! Thanks for posting.
This looks so tasty! Thank you.
This is so tempting! Thank you.
This looks so good! Can’t wait to cook it.
Wow, this looks fantastic!