This Madurai Thani Chutney is a flavorful South Indian chutney made without coconut. Perfect for pairing with idlis, dosas, or even rice, this recipe brings the authentic taste of Madurai to your kitchen. The blend of roasted gram, aromatic spices, and curry leaves creates a unique and delicious chutney that is easy to prepare. Follow along to enjoy this traditional chutney that is both simple and satisfying.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat oil in a pan and sauté ginger, garlic, and green chillies until aromatic.
Add sliced onions and cook until they turn translucent.
Add gram/daliya and sauté for a minute. Let the mixture cool down.
Transfer the mixture to a blender, add salt and water, and blend until smooth.
Heat coconut oil in a small pan.
Add mustard seeds and let them splutter.
Add curry leaves and red chilly, and sauté for a few seconds.
Pour the tempering over the prepared chutney and mix well.
Adjust the number of green chillies based on your spice preference.
Ensure the roasted gram is fresh for the best flavor.
Serve the chutney immediately for the freshest taste.
Can I use regular oil instead of coconut oil for tempering?
Yes, you can use any neutral oil, but coconut oil adds an authentic South Indian flavor.
Can I store this chutney?
Yes, you can store it in an airtight container in the refrigerator for up to 2 days.
Is this chutney spicy?
The spice level depends on the number of green chillies used. You can adjust it to suit your taste.
Can I skip the tempering step?
While tempering enhances the flavor, you can skip it if you're short on time.
What can I pair this chutney with?
This chutney pairs well with idlis, dosas, rice, or even as a dip for snacks.
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
