Mysore Chutney


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Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the mysore chutney, these ingredients come together with a combination of dals, tamarind and spices. This chutney can be spread on the inner side of dosa and topped with potato bhaji, to make mysore masala dosa.

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Makes 1.5 cups
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  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 chillies and sauté on a medium flame for 2 minutes.
  3. Add the jiggery, garlic and tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
  4. Add the coconut, chilli 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.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 29 Jan 13 05:29 PM

Mysore chutney has always been my favourite...when i am bored of eating the same old sada dosa I make this restaurant style mysore taste really good....
 on 21 Dec 10 11:45 PM

i have always wondered the ingredients in that beautiful mysore chutney and now i know the method to make it as well! thanks for the recipe!