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Mysore chutney recipe | South Indian Mysore chutney | Mysore chutney for dosa, idli, vada |
Tarla Dalal
30 April, 2020
Table of Content
About Mysore Chutney, South Indian Mysore Chutney
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Ingredients
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Methods
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Other South Indian chutney variants
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How to make South Indian Mysore chutney
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Pro tips for Mysore chutney
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Nutrient values
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Mysore chutney recipe | South Indian Mysore chutney | Mysore chutney for dosa, idli, vada | with 17 amazing images
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 South Indian Mysore chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa.
Notes on South Indian Mysore chutney. 1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste. 2. Add the jaggery. It balances the sourness from tamarind pulp. 3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk.
You can also serve this South Indian Mysore chutney with other South Indian snacks like idli, Medu Vada, Maddur Vada, Assorted Uttapa Platter, Urad Dal and Vegetable Appe, Quick Idiyappam and Spinach Appam.
Enjoy how to make Mysore chutney recipe | South Indian Mysore chutney | with detailed step by step photos and video below.
Mysore Chutney, South Indian Mysore Chutney recipe - How to make Mysore Chutney, South Indian Mysore Chutney
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
8 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
18 Mins
Makes
2 cups
Ingredients
For Mysore Chutney
1/2 cup chana dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
2 tbsp oil
5 whole dry Kashmiri red chilli , broken into pieces
1 tbsp chopped jaggery (gur)
1/2 tbsp tamarind (imli) pulp
3/4 cup grated coconut
1 tsp chilli powder
salt to taste
Method
For mysore chutney
- To make mysore chutney, 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.
- Add the red chillies and sauté on a medium flame for 2 minutes.
- Add the jaggery, garlic and tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
- Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Allow it to cool a little and then blend in a blender using approx. 1 cup of water to a smooth paste.
- Serve the mysore chutney immediately or store in an air-tight container in the refrigerator and use within 2 days.
Mysore chutney recipe | South Indian Mysore chutney | Mysore chutney for dosa, idli, vada | Video by Tarla Dalal
Mysore Chutney, South Indian Mysore Chutney recipe with step by step photos
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If you like this Mysore chutney recipe | South Indian Mysore chutney | you can try out other South Indian chutney recipes from our collection like:
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If you like this Mysore chutney recipe | South Indian Mysore chutney | you can try out other South Indian chutney recipes from our collection like:
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For the Mysore chutney recipe | South Indian Mysore chutney | heat the 2 tbsp oil in a broad pan.
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Once the oil is hot, add the 1/2 cup chana dal (split Bengal gram).
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Add the 1 tbsp urad dal (split black lentils).
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Sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
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Add the 5 whole dry Kashmiri red chilli , broken into pieces. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste.
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Sauté on a medium flame for 2 minutes.
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Add the 1 tbsp chopped jaggery (gur). It balances the sourness from tamarind pulp.
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Also, add the 3 garlic (lehsun) cloves. If you are Jain or do not like the flavor of garlic you can skip it and follow rest of the procedure to make red Mysore chutney.
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Add the 1/2 tbsp tamarind (imli) pulp. It provides a very pleasant sourness to the chutney.
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Furthermore, add the 4 peppercorns (kalimirch).
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Mix well and cook on a medium flame for 1 minute.
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Add the fresh 3/4 cup grated coconut. Coconut is a major ingredient of most south-indian chutneys.It enhances the flavour and adds to their bulk.
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Add the 1 tsp chilli powder and salt to taste.
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Mix well and sauté on a medium flame for 1-2 minutes.
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After it cools down slightly, Transfer the mixture into a mixer jar.
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Add the water, water as required. We have used around 1 cup of water.
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Blend Mysore chutney | South Indian Mysore chutney | to a smooth paste.
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Your mysore chutney is ready to serve. This recipe yields around 1.5 cups of mysore chutney. You can store the excess mysore chutney in the refrigerator in an air-tight container and use it for your Mysore Sada Dosa , Mysore masala dosas or other South Indian dosas within 3 to 4 days.
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Serve the Mysore chutney recipe | South Indian Mysore chutney immediately.
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whole dry Kashmiri red chilli not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste.
![]()
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Add the chopped jaggery (gur). It balances the sourness from tamarind pulp.
![]()
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Add the fresh grated coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk.
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Nutrient values (Abbrv)per plate
| Energy | 53 cal |
| Protein | 1.3 g |
| Carbohydrates | 4.7 g |
| Fiber | 1.3 g |
| Fat | 3.2 g |
| Cholesterol | 0 mg |
| Sodium | 4.5 mg |
Click here to view Calories for Mysore Chutney, South Indian Mysore Chutney
The Nutrient info is complete
Geeta Singh
Sept. 29, 2021, 4:02 p.m.
So well and so easy and so tempting. You are the best.
Tarla Dalal
Sept. 29, 2021, 4:02 p.m.
Thanks Geeta. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Payal Parikh 86
Feb. 25, 2021, 3:16 p.m.
Mysore chutney has always been my favourite...when i am bored of eating the same old sada dosa I make this restaurant style mysore chutney..it taste really good....
Leena_Dhoot
May 25, 2020, 10 p.m.
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!
Archana
May 31, 2016, 9:15 p.m.
its very Yummy.
nutan chheda
March 30, 2016, 11:26 a.m.
n_katira
Sept. 10, 2015, 2:51 p.m.
lovely recipe...
Gandhi Dhwani
Sept. 1, 2015, 9:25 a.m.
superb recipe..just like you get outside..too good
Pooja
May 6, 2015, 11:58 a.m.
mansi
Feb. 15, 2015, 1 p.m.
superb recipe..just like one gets outside..will make it regularly at home
Pallavi
Oct. 28, 2014, 4:51 p.m.
Easy and Quick
Maharukh daruwala
Sept. 9, 2010, 1:11 a.m.
It was a sheer joy to try out this delicious chutney it turned out yummy and everone enjoyed thx for simplifying recipes for us
Tarla Dalal
Sept. 9, 2010, 1:11 a.m.
Happy to know you liked the recipe. Do try more and more recipes and share your joy with us. Happy Cooking!?
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