Mysore Chutney

Name: Mysore Chutney
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-3 servings
Cuisine: Mysore
Ingredients: 1 cup Coconut, fresh, grated; 2 tablespoons chana dal, roasted; 2 tablespoons Cilantro, chopped; 2 tablespoons Mint, chopped; 2 tablespoons Tamarind, pulp; 2 Green Chili, slit; 1 teaspoon sugar; salt, to taste; 1 teaspoon Mustard Seed; 1 teaspoon urad dal; 1 tablespoon vegetable oil; 1 pinch asafoetida; 6 Curry Leaf

Veg Vegan

The signature Mysore red chutney — dried red Byadagi chillies roasted with garlic, fresh coconut, and roasted chana dal, ground into a vibrant, thick paste. Spread on the inner surface of a Mysore masala dosa before the potato filling goes in; also served as a table chutney alongside tiffin. Its deep red colour and garlicky pungency are what distinguish a Mysore dosa from all others.

Cuisines

Mysore

Best for

Breakfast Lunch Dinner Snacks

Recipe

Prep: 15 min Cook: 5 min Total: 20 min 2-3 servings

Ingredients

	1 cup	Coconut , fresh, grated
	2 tablespoons	Chana dal , roasted
	2 tablespoons	Cilantro , chopped
	2 tablespoons	Mint , chopped
	2 tablespoons	Tamarind , pulp
	2	Green Chili , slit
	1 teaspoon	Sugar
	—	Salt , to taste
	1 teaspoon	Mustard Seed
	1 teaspoon	Urad dal
	1 tablespoon	Vegetable oil
	1 pinch	Asafoetida
	6	Curry Leaf

Instructions

1 In a blender, combine grated coconut, roasted chana dal, coriander leaves, mint leaves, tamarind pulp, green chilies, sugar, and salt.
2 Blend the mixture into a smooth paste, adding a little water if necessary to achieve the desired consistency.
3 In a small pan, heat vegetable oil over medium heat.
4 Add mustard seeds and let them splutter.
5 Add urad dal and fry until golden brown.
6 Add asafoetida and curry leaves, and sauté briefly.
7 Pour the tempering over the blended chutney and mix well.
8 Serve the Mysore chutney with dosa, idli, or any South Indian dish.

Tips

Adjust the number of green chilies according to your spice preference.