Authentic Mysore Chutney Recipe – Spicy & Tangy South Indian Side Dish

Mysore Chutney – A Flavorful South Indian Delight

Mysore Chutney is a delightful side dish from Karnataka, often served with South Indian breakfasts such as dosa, idli, or vada. Known for its unique combination of flavors—spicy, tangy, and slightly sweet—this chutney is a staple in many South Indian households. It is quick to prepare and pairs beautifully with crispy dosas or soft idlis. This recipe will guide you through making a traditional Mysore Chutney right at home.

Ingredients

Preparation Time

Instructions

1. Roasting the Dal:

   • Begin by heating oil in a pan. Add the chana dal and sauté it for around 10 seconds, allowing it to cook lightly. Once done, set it aside to cool.

2. Soaking Red Chilies:

   • In a separate bowl, soak the dry red chilies in warm water for about 30 minutes. This will soften the chilies and make them easier to blend.

3. Grinding the Chutney:

   • After the chilies have soaked, drain the water and add the soaked chilies to a blender. Along with the chilies, add the roasted chana dal, lemon juice, salt, coconut powder, curry leaves, and chopped ginger.
   • Add a little water to help blend the mixture smoothly. Grind everything into a fine paste.

4. Serving:

   • Once the chutney is ready, transfer it to a bowl and serve it fresh. Mysore Chutney is best enjoyed with crispy dosas, soft idlis, or even with rava idli for a perfect South Indian breakfast.

Tips:

• Adjust Spice Levels: You can adjust the number of dry red chilies according to your preference for spice.
• Tanginess: If you prefer a tangier chutney, add more lemon juice or a small amount of tamarind paste.
• Storage: The chutney can be stored in an airtight container in the refrigerator for up to 2-3 days.

Enjoy this authentic South Indian chutney as a flavorful accompaniment to your morning meals or as a side dish with your favorite snacks!