Mysore Chutney, South Indian Mysore Chutney recipe, Idli Recipes, Dosa Recipes (2024)

Mysore Chutney Video

मैसूर चटनी रेसिपी | मैसूर मसाला चटनी | मैसूर मसाला डोसा की चटनी | दक्षिण भारतीय मैसूर चटनी - हिन्दी में पढ़ें (Mysore Chutney, South Indian Mysore Chutney in Hindi)

Other South Indian chutney variants:

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For the Mysore Chutney.

1. For theMysore 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. BlendMysore 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 excessmysore chutneyin 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

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.
   

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