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Mysore chutney recipe | South Indian Mysore chutney

Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images



Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore chutney, these ingredients come together with a combination of dals, tamarind and spices.

This South Indian Mysore chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa.

Notes on South Indian Mysore chutney. 1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste. 2. Add the jaggery. It balances the sourness from tamarind pulp. 3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk.

You can also serve this South Indian Mysore chutney with other South Indian snacks like idli, Medu Vada, Maddur Vada, Assorted Uttapa Platter, Urad Dal and Vegetable Appe, Quick Idiyappam and Spinach Appam.

Enjoy how to make Mysore chutney recipe | South Indian Mysore chutney | with detailed step by step photos and video below.

Mysore Chutney, South Indian Mysore Chutney

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Mysore Chutney, South Indian Mysore Chutney recipe - How to make Mysore Chutney, South Indian Mysore Chutney

Preparation Time:    Cooking Time:    Total Time:     2Makes 1.5 cups
Show me for cups

Ingredients
Method
For mysore chutney
    For mysore chutney
  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.
Nutrient values (Abbrv) per tbsp
Energy53 cal
Protein1.3 g
Carbohydrates4.7 g
Fiber1.3 g
Fat3.2 g
Cholesterol0 mg
Sodium4.5 mg
Mysore Chutney- South Indian Mysore Chutney Video by Tarla Dalal's Team
Mysore Chutney, South Indian Mysore Chutney recipe with step by step photos

Other South Indian chutney variants:
    Other South Indian chutney variants:
  1. If you like this Mysore chutney recipe | South Indian Mysore chutney | you can try out other South Indian chutney recipes from our collection like:

For the Mysore Chutney.
    For the Mysore Chutney.
  1. For the Mysore chutney recipe | South Indian Mysore chutney | heat the oil in a broad pan.
  2. Once the oil is hot, add the chana dal.
  3. Add the urad dal.
  4. Sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
  5. Add the red chillies. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste.
  6. Sauté on a medium flame for 2 minutes. 
  7. Add the jaggery. It balances the sourness from tamarind pulp.
  8. Also, add the garlic. If you are Jain or do not like the flavor of garlic you can skip it and follow rest of the procedure to make red Mysore chutney.
  9. Add the tamarind pulp. It provides a very pleasant sourness to the chutney.
  10. Furthermore, add the peppercorns.
  11. Mix well and cook on a medium flame for 1 minute.
  12. Add the coconut. Coconut is a major ingredient of most south-indian chutneys.It enhances the flavour and adds to their bulk.
  13. Add the chilli powder and salt.
  14. Mix well and sauté on a medium flame for 1-2 minutes.
  15. After it cools down slightly, Transfer the mixture into a mixer jar. 
  16. Blend Mysore chutney | South Indian Mysore chutney | to a smooth paste, adding water as required. We have used around 1 cup of water. 
  17. Your mysore chutney is ready to serve. This recipe yields around 1.5 cups of mysore chutney. You can store the excess mysore chutney in the refrigerator in an air-tight container and use it for your Mysore Sada Dosa , Mysore masala dosas or other South Indian dosas within 3 to 4 days.

Tips for Mysore chutney
    Tips for Mysore chutney
  1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste.
  2. Add the jaggery. It balances the sourness from tamarind pulp.
  3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk.

Reviews

Mysore Chutney, South Indian Mysore Chutney
 on 05 Feb 22 11:18 PM
5

Tarla Dalal
07 Feb 22 04:38 PM
   Thank you for the feedback. Please keep reviewing recipes and articles you love.
Mysore Chutney, South Indian Mysore Chutney
 on 08 Jul 19 07:57 AM
5

It was a sheer joy to try out this delicious chutney it turned out yummy and everone enjoyed thx for simplifying recipes for us
Tarla Dalal
08 Jul 19 10:07 AM
   Happy to know you liked the recipe. Do try more and more recipes and share your joy with us. Happy Cooking!
Mysore Chutney, South Indian Mysore Chutney
 on 31 Aug 18 11:17 AM
5

its very Yummy.
Tarla Dalal
31 Aug 18 02:33 PM
   Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Mysore Chutney, South Indian Mysore Chutney
 on 16 Aug 18 08:19 PM
5

Mysore Chutney, South Indian Mysore Chutney
 on 09 May 16 03:52 PM
5

superb recipe..just like one gets outside..will make it regularly at home
Mysore Chutney, South Indian Mysore Chutney
 on 09 May 16 03:44 PM
5

superb recipe..just like you get outside..too good
Mysore Chutney, South Indian Mysore Chutney
 on 02 May 16 04:18 PM
5

lovely recipe...
Mysore Chutney, South Indian Mysore Chutney
 on 23 Jan 16 12:34 AM
5

So well and so easy and so tempting. You are the best.
Tarla Dalal
23 Jan 16 09:45 AM
   Thanks Geeta. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Mysore Chutney
 on 29 Jan 13 05:29 PM
5

Mysore chutney has always been my favourite...when i am bored of eating the same old sada dosa I make this restaurant style mysore chutney..it taste really good....
Mysore Chutney
 on 21 Dec 10 11:45 PM
5

i have always wondered the ingredients in that beautiful mysore chutney and now i know the method to make it as well! thanks for the recipe!

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