Chettinad Thengai Chutney Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, urad dal, and dried red chilies. Fry until the dal turns golden brown.
• STEP 2.Add grated coconut, roasted chana dal, tamarind, and salt. Saute for a few minutes until the coconut turns slightly golden.
• STEP 3.Allow the mixture to cool and then grind it into a smooth paste using a blender or food processor. Add water if needed to adjust the consistency.
• STEP 4.Transfer the chutney to a serving bowl and temper it with curry leaves and hing. Serve with dosa, idli, or any South Indian breakfast dish.

Cooking Tips

• Roasting the spices enhances their flavor. Make sure to roast them on low heat to avoid burning.
• You can adjust the spiciness of the chutney by adding or reducing the number of dried red chilies.
• For a variation, you can also add roasted peanuts or cashews to the chutney for a nutty flavor.

Storage and Serving

• Chettinad Thengai Chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Before serving, bring the chutney to room temperature and give it a stir.
• Serve the chutney as a side dish with dosa, idli, vada, or any South Indian breakfast item.