Mysore Chutney Recipe
Mysore Chutney is a vibrant and flavorful condiment originating from Karnataka, India, celebrated for its rich texture and unique blend of spices. This versatile side dish complements various South Indian delicacies, particularly vegetable uttapam and filter coffee, making it an ideal addition to your breakfast spread. Below is a detailed recipe that will guide you through the preparation of this delightful chutney.
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | 1 tsp |
| Chana Dal (Bengal Gram) | 1/2 cup |
| Dry Red Chillies | 5 pieces |
| Lemon Juice | 1 tbsp |
| Salt | To taste |
| Coconut Powder | 1 tsp |
| Curry Leaves | 1 sprig |
| Ginger (chopped) | 1 tsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 100 |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sodium | Varies with salt |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 4
Instructions
-
Roasting the Chana Dal:
Begin by heating the oil in a pan over medium heat. Once the oil is hot, add the chana dal to the pan. Roast the dal until it turns a lovely golden brown, which should take about 5-7 minutes. Stir occasionally to ensure even cooking. Once done, remove it from the heat and set it aside to cool.
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Soaking the Chillies:
While the dal cools, take the dry red chillies and soak them in hot water for about 30 minutes. This will help soften them and enhance their flavor. -
Blending the Ingredients:
After the red chillies have soaked, drain the water and transfer them to a mixer grinder. To the grinder, add the roasted chana dal, tamarind pulp (if desired for extra tanginess), salt to taste, coconut powder, curry leaves, chopped ginger, and a small amount of water. Blend everything together until you achieve a smooth and creamy consistency. If necessary, add a little more water to adjust the thickness of the chutney to your liking. -
Serving:
Once the chutney is well blended, transfer it to a serving bowl. The Mysore chutney can be enjoyed warm or at room temperature, depending on your preference. -
Pairing Suggestions:
This delicious chutney pairs wonderfully with vegetable uttapam, dosa, or idli, and is an excellent accompaniment to filter coffee for a complete South Indian breakfast experience. Enjoy your meal!
Tips for Best Results
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Adjust Spice Levels: Feel free to adjust the number of red chillies based on your spice preference. You can also experiment with adding more coconut for a richer flavor.
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Storage: Store any leftover chutney in an airtight container in the refrigerator for up to 3 days. It can be served cold or gently reheated.
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Variations: For a unique twist, consider adding roasted peanuts or cashews during blending for an added crunch and flavor profile.
Mysore Chutney is a testament to the culinary diversity of Karnataka, marrying spices and textures that make it a must-try for any food enthusiast. Whether you’re serving it at a family gathering or enjoying a quiet breakfast at home, this chutney is sure to elevate your dining experience.
