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Buttermilk Chutney
Subhashni Venkatesh
Very different chutney that tastes delicious and goes very well with South Indian tiffin items like Upma, Dosa, Adai, Idiyappam, Aapam and Idli. An instant chutney without coconut and a different one from the usual chutney varieties.Â
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Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
Served As
Breakfast
,
Dinner
Recipe Cuisine Type
Indian
Servings
4
Ingredients
1x
2x
3x
Buttermilk 200 ml
Chana dal 2 tea spoons
Green chillies 2 and Red chilli 2
Ginger a small piece of quarter inch
Salt
Finely chopped shallots 2 tb spoons
Curry leaves
Mustard seeds and urad dal for seasoning
Oil 2 tea spoons
Instructions
Soak chana dal in water for 15 to 30 minutes. Then drain the water.
Add the the chillies, ginger and required salt to it and grind to smooth paste with water and mix it with the butter milk and keep aside.
Heat a kadai with oil. Saute it with mustard seeds, urad dal and curry leaves. Add a pinch of hing powder.
After they splutter fry the shallots in it for a while. After they become soft add the buttermilk mix and stir well.
In two minutes it will thicken and stars to give out bubbles. Switch off the stove.
Keyword
chutney, side dish
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