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A fiery and tangy South Indian condiment from the Chettinad region. Made with roasted lentils, shallots, and red chilies, this chutney is the perfect spicy accompaniment for idli, dosa, and uttapam.
For 4 servings
Roast Lentils and Chilies
Sauté Aromatics
Cool and Grind
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A fiery and tangy South Indian condiment from the Chettinad region. Made with roasted lentils, shallots, and red chilies, this chutney is the perfect spicy accompaniment for idli, dosa, and uttapam.
This chettinad recipe takes 25 minutes to prepare and yields 4 servings. At 126.31 calories per serving with 3.54g of protein, it's a beginner-friendly recipe perfect for side or breakfast or brunch.
Prepare the Tempering (Tadka)
Combine and Serve
Add 1/4 cup of freshly grated coconut along with the shallots and sauté for 2-3 minutes. This will give the chutney a richer, slightly sweeter flavor and a creamier texture.
For a fresh twist, add a small handful of fresh coriander or mint leaves to the grinder along with the cooled mixture. This adds a vibrant color and a different layer of flavor.
To reduce the heat, use Kashmiri dried red chilies, which are known for their vibrant color and mild spice. You can also deseed the chilies before roasting.
Shallots, garlic, and tomatoes are packed with antioxidants like allicin and lycopene, which help combat oxidative stress and reduce inflammation in the body.
The inclusion of hing (asafoetida) and curry leaves helps in preventing indigestion and bloating. The fiber from the lentils also promotes healthy gut function.
Urad dal and chana dal are excellent sources of plant-based protein, which is essential for muscle repair, and provide sustained energy.
Yes, you can use one medium-sized red onion as a substitute. However, shallots (chinna vengayam) are traditional and provide a distinct sweet and sharp flavor that is key to the authentic Chettinad taste.
You can store the Chettinad chutney in an airtight container in the refrigerator for up to 3-4 days. The oil in the tempering acts as a natural preservative.
Bitterness can occur if the dals or red chilies are over-roasted or burnt. Sauté them on medium heat and remove them from the pan as soon as they turn golden brown and aromatic.
Yes, it is quite healthy. It's made from wholesome ingredients like lentils (protein and fiber), shallots and garlic (rich in antioxidants), and healthy fats from gingelly oil. It is naturally vegan and gluten-free.
One serving of this chutney (approximately 0.25 cup or 105g) contains an estimated 110-130 calories, primarily from the oil and lentils.