Belle Chutney
A classic sweet, spicy, and tangy chutney from Karnataka. The deep, earthy sweetness of jaggery is perfectly balanced with the sourness of tamarind and the heat from red chilies. A perfect side for dosas and idlis.
For 6 servings
5 steps. 10 minutes total.
- 1
Prepare the tamarind pulp
- a.Soak the tamarind block in 1/4 cup of warm water for 15 minutes. Once it softens, mash it with your fingers to extract the thick pulp. Strain this mixture through a fine-mesh sieve, pressing down to get all the liquid. Discard the leftover fibers and seeds.
- 2
Dry roast the dals and chilies
- a.Heat a small, heavy-bottomed pan over low-medium heat. Add the chana dal and urad dal. Roast, stirring constantly, for 2-3 minutes until they turn light golden and release a nutty aroma. Add the dried red chilies and continue to roast for another 30-45 seconds. Remove from heat and allow the mixture to cool completely.
- 3
Grind the chutney
- a.In a blender or grinder jar, combine the cooled dal-chili mixture, grated jaggery, prepared tamarind pulp, grated fresh coconut, and salt. Grind into a thick, smooth paste. Add 1-2 tablespoons of water only if necessary to facilitate grinding. The desired consistency is thick, not runny.
- 4
Prepare the tempering (tadka)
- a.Heat the gingelly oil in the same small pan over medium heat. Once the oil is hot, add the mustard seeds. When they begin to splutter and pop, add the curry leaves and hing. Sauté for 15-20 seconds until the curry leaves are crisp.
- 5
Combine and serve
- a.Pour the hot tempering over the ground chutney. Mix well to combine. Let the chutney rest for at least 10 minutes to allow the flavors to meld. Serve with dosa, idli, chapati, or rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use dark, aged jaggery for a richer, more complex flavor and deeper color.
- 2For a milder chutney, deseed the red chilies before roasting them.
- 3Do not over-roast the dals, as they can turn bitter. A light golden color is perfect.
- 4Be very cautious when adding water for grinding; a thick chutney has a better texture and shelf life.
- 5The chutney's flavor improves as it sits. It often tastes even better the next day.
Adapt it for your goals.
Flavor
For a nutty flavor, add 1 tablespoon of roasted white sesame seeds (til) along with the dals during grinding.
FlavorFlavor
Add 1-2 cloves of garlic while grinding for a pungent, garlicky twist.
IngredientIngredient
Substitute gingelly oil with coconut oil in the tempering for a distinct coastal Karnataka flavor.
Why this is on our healthy list.
Source of Iron
Jaggery is an unrefined sugar that retains molasses, making it a natural source of iron, which is essential for hemoglobin production and preventing anemia.
Aids Digestion
Tamarind is traditionally used to aid digestion and has mild laxative properties. The spices like hing and curry leaves also help stimulate digestive enzymes.
Provides Plant-Based Protein
The inclusion of chana dal and urad dal contributes a modest amount of plant-based protein and dietary fiber to this flavorful condiment.
Frequently asked questions
Belle Chutney, where 'bella' means jaggery in Kannada, is a traditional condiment from Karnataka, India. It's known for its unique balance of sweet (jaggery), sour (tamarind), and spicy (red chilies) flavors.