Mysore Chutney Recipe
Mysore chutney is a delectable South Indian side dish, perfect to accompany traditional breakfast items like idli, dosa, and uttapam. Originating from Karnataka, this chutney is a staple in many homes and is made using roasted chana dal for its signature texture and flavor. The addition of tangy lemon juice and aromatic curry leaves enhances its complexity, making it a delightful addition to any meal. It’s also an excellent choice for packing in lunch boxes alongside your favorite idli. Whether served with crispy dosas or soft idlis, this chutney is sure to elevate your meal experience.
Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | 1 tsp |
| Chana Dal (Bengal Gram) | ½ cup |
| Dry Red Chilies | 5 pieces |
| Lemon Juice | 1 tbsp |
| Salt | To taste |
| Dry Coconut Powder | 1 tsp |
| Curry Leaves | 1 sprig |
| Ginger | 1 tsp (finely chopped) |
Preparation Time
20 minutes
Cooking Time
45 minutes
Instructions
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Roast the Chana Dal: Heat 1 teaspoon of oil in a pan or kadai. Add the chana dal and sauté it until it turns light golden brown. Once done, remove it from the pan and set it aside to cool.
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Prepare the Red Chilies: Soak the dry red chilies in warm water for about 30 minutes to soften them.
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Grind the Chutney: After the red chilies have softened, transfer them to a mixer along with the roasted chana dal, lemon juice, salt, dry coconut powder, curry leaves, chopped ginger, and some water. Blend everything together until it forms a smooth, thick paste. Add water as needed to adjust the consistency.
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Serving: Once the chutney is ready, transfer it to a serving bowl.
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Enjoy: Serve your fresh Mysore chutney with vegetable uttapam and a hot cup of filter coffee for an authentic South Indian breakfast experience.
This simple yet flavorful chutney adds a special touch to your morning meal, and the combination of chana dal, curry leaves, and tangy lemon makes it irresistible. Enjoy it fresh and watch it become a favorite in your household!
