Mysore Chutney
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 | fresh coconut, grated |
| 2 tablespoons | roasted chana dal |
| 2 tablespoons | coriander leaves |
| 2 tablespoons | mint leaves |
| 2 tablespoons | tamarind pulp |
| 2 | green chilies |
| 1 teaspoon | sugar |
| — | salt to taste |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 tablespoon | vegetable oil |
| 1 pinch | asafoetida |
| 6 | curry leaves |
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.