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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.
Prepare the tamarind pulp. 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.
Dry roast the dals and chilies. 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.
Grind the chutney. 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.
Prepare the tempering (tadka). 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.
Combine and serve. 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.
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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.
This south_indian recipe takes 20 minutes to prepare and yields 6 servings. At 112.51 calories per serving with 1.34g of protein, it's a beginner-friendly recipe perfect for side or condiment.
For a nutty flavor, add 1 tablespoon of roasted white sesame seeds (til) along with the dals during grinding.
Add 1-2 cloves of garlic while grinding for a pungent, garlicky twist.
Substitute gingelly oil with coconut oil in the tempering for a distinct coastal Karnataka flavor.
Jaggery is an unrefined sugar that retains molasses, making it a natural source of iron, which is essential for hemoglobin production and preventing anemia.
Tamarind is traditionally used to aid digestion and has mild laxative properties. The spices like hing and curry leaves also help stimulate digestive enzymes.
The inclusion of chana dal and urad dal contributes a modest amount of plant-based protein and dietary fiber to this flavorful condiment.
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.
Yes, you can. Use about 1 to 1.5 teaspoons of store-bought tamarind paste as a substitute for the 15g tamarind block. You may need to adjust the quantity based on the concentration of your paste.
If it's too sweet, add a little more tamarind pulp or a squeeze of lime juice to balance it. If it's too spicy, you can add a bit more jaggery or a tablespoon of grated coconut to mellow the heat.
Store the chutney in a clean, airtight container in the refrigerator. It will stay fresh for up to one week.
Belle Chutney can be part of a healthy diet when consumed in moderation. It contains beneficial ingredients like tamarind (aids digestion) and dals (protein). However, it is high in natural sugars from jaggery, so portion control is important, especially for individuals monitoring their sugar intake.
A typical serving of Belle Chutney (about 1/4 cup or 55g) contains approximately 110-130 calories, primarily from the jaggery and dals.