.Soak dry red chillies in warm water for half an hour.
In a blender grind together roasted dal, dry red chillies broken into pieces, imli pulp, salt, coconut, curry leaves, ginger and water. oil in a pan.Add chana dal and water.
Grind to a coarse paste.
Your Mysore chutney is ready.
Enjoy it as a spread on dosas or with other south indian delicacies.
Notes
Note : If you find it too spicy you can add 1 tsp sugar to calm down the spiciness.