Mysore Chutney, South Indian Mysore Chutney
by Tarla Dalal
- ગુજરાતી માં વાંચો (Mysore Chutney, South Indian Mysore Chutney in Gujarati)
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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 .
- 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 immediately or store in an air-tight container in the refrigerator and use within 2 days.
Mysore Chutney- South Indian Mysore Chutney Video by Tarla Dalal's Team
Mysore Chutney, South Indian Mysore Chutney recipe with step by step photos
If you like this Mysore Chutney recipe, you can try out other South Indian chutney recipes from our collection like:
For the Mysore chutney, heat the oil in a broad pan.
Once the oil is hot, add the chana dal.
Add the urad dal.
Sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
Add the red chillies. 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.
Sauté on a medium flame for 2 minutes.
Add the jaggery. It balances the sourness from tamarind pulp.
Also, add the garlic. 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.
Add the tamarind pulp. It provides a very pleasant sourness to the chutney.
Furthermore, add the peppercorns.
Mix well and cook on a medium flame for 1 minute.
Add the coconut. Coconut is a major ingredient of most south-indian chutneys.It enhances the flavour and adds to their bulk.
Add the chilli powder and salt.
Mix well and sauté on a medium flame for 1-2 minutes.
After it cools down slightly, Transfer the mixture into a mixer jar.
Blend it to a smooth paste, adding water as required. We have used around 1 cup of water.
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.
Nutrient values (Abbrv) per tbsp
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