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Tangy Chana Dal Chutney Recipe

Tangy Chana Dal Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Stir Fry Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • Channa Dal - 1 cup
  • Urad Dal - 1/2 cup
  • Dry Grated Coconut - 1 cup
  • Dry Red Chillies - 8 - 10
  • Fenugreek Seeds - 1/2 tsp
  • Tamarind - 10 g
  • Jaggery - according to taste
  • Asafetida - 1/4 tsp
  • Vegetable oil - 1 tsp
  • Salt - according to taste
  • How to Make Tangy Chana Dal Chutney:

    1. Soak tamarind in 2 cups of water.
    2. Heat oil and add asafoetida and fenugreek seeds. Fry the seeds till they are brown.
    3. Add channa dal , urad dal and red chillies in the same pan and roast them till they are golden brown.
    4. After emptying the pan, roast dry coconut till golden brown.
    5. Keep this aside till it cools down.
    6. Squeeze tamarind to get juice.
    7. Add jaggery and roasted dals into the tamarind juice and allow it to soak for 2 - 3 hours for easy grinding.
    8. Add salt according to taste.
    9. Grind it into a rough paste.
    10. Serve with idlis, white rice, dosas.
    11. For tempering: heat oil in a pan , add mustard seeds and allow it to splutter.
    12. Add curry leaves to the heated oil.
    13. Pour the seasoning over the chutney before serving.


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