Idli Chutney Recipe

Cooking Directions

• STEP 1.In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, salt, and water. Blend until smooth.
• STEP 2.Heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal, curry leaves, and dried red chilies. Fry until the dal turns golden brown.
• STEP 3.Pour the tempering over the chutney and mix well.
• STEP 4.Serve the Idli Chutney with steamed idlis. Enjoy!

Cooking Tips

• For a milder chutney, reduce the number of green chilies.
• You can adjust the consistency of the chutney by adding more or less water.
• If you don't have roasted chana dal, you can use roasted peanuts as a substitute.

Storage and Serving

• Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the microwave or let it come to room temperature before serving.
• Serve with steamed idlis or as a dip for dosas and vadas.