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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
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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.
