Mysore Chutney Recipe (South Indian Mysore Chutney)

Ingredients

• 1/2 cup chana dal (split Bengal gram)
• 1 tbsp urad dal (safed urad dal)
• 2 tbsp oil
• 5 whole dry Kashmiri red chilli, broken into pieces
• 1 tbsp chopped jaggery (gur)
• 3 garlic (lehsun) cloves
• 1/2 tbsp tamarind (imli) pulp
• 4 peppercorns (kalimirch)
• 3/4 cup grated coconut
• 1 tsp red chilli powder
• salt (namak) to taste

Steps

1. 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.
2. Add the red chillies and sauté on a medium flame for 2 minutes.
3. Add the jaggery, garlic and tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
4. Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Allow it to cool a little and then blend in a blender using approx. 1 cup of water to a smooth paste.
6. Serve the mysore chutney immediately or store in an air-tight container in the refrigerator and use within 2 days.