Mysore Chutney | How to make Mysore Chutney

By Arti Gupta  |  18th Mar 2016  |  
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  • Mysore Chutney, How to make Mysore Chutney
Mysore Chutneyby Arti Gupta
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

91

0





About Mysore Chutney Recipe

This is a south indian chutney from karnataka which goes well with dosas.

Mysore Chutney

Ingredients to make Mysore Chutney

  • chana dal 1/2 cup
  • Dry red chillies 5
  • curry leaves 8 - 10
  • Imli pulp/ lemon juice 1 tbsp
  • oil 1 tsp
  • salt 1 tsp
  • ginger 1 tsp, coarsely chopped
  • water 1/4 cup approx.(increase or decrease as per consistency)
  • dessicated coconut : 1 tsp

How to make Mysore Chutney

  1. Heat oil in a pan. Add chana dal and roast well.
  2. Keep aside to cool before grinding it.
  3. Take dry red chillies and break into pieces. Deseed the chillies as much possible. Now soak dry red chillies in warm water for half an hour. After that discard water and pat dry.
  4. n a blender grind together roasted dal, dry red chillies, imli pulp, salt, coconut, curry leaves, ginger and water.
  5. Grind all ingredients to a coarse paste.
  6. Transfer it to a glass bowl preferably and garnish with a curry leaf. Your mysore chutney is ready.
  7. Enjoy it as a spread on dosas or with other south indian delicacies.

My Tip:

Add 1 tbsp sugar if you find it too spicy to calm down the chilli flavour.

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