Thanni Chutney

This is a chutney popular in Madurai. Similar to coconut chutney but made without coconut. Roasted chana dal replaces coconut. The other ingredients are almost same as in coconut chutney. More importantly there is no compromise made on the taste and flavour front. Try this and you are sure to enjoy it.

By Sanjeev Kapoor 19 Sep 2024 in Recipes Pickle Jams Chutneys

New Update

Main ingredients	Roasted chana dal (daaliya), Coconut oil, Garlic, Green chillies, Onions, Mustard seeds, Split skinless black grams, Button red chillies, Curry leaves,
Cuisine	Tamil Nadu
Course	Pickles Jams Chutneys
Prep time	10-15 minutes
Cook time	5-10 minutes
Serve	4
Taste	Savoury
Level of cooking	Easy
Others	Vegetarian

Ingredients

1 cup roasted chana dal (daliya)
1½ tablespoons coconut oil
10-12 garlic cloves
2-3 green chillies, slit
2 medium onions, quartered
Salt to taste
Tempering
2 tablespoons coconut oil
1½ teaspoons mustard seeds
1 teaspoon split skinless black gram (dhuli urad dal)
4-5 dried button red chillies
10-15 curry leaves
To serve
Idlis as required

Method

Heat coconut oil in a pan, add garlic cloves, green chillies and onions, mix and saute for 1-2 minutes. Add dried red chillies and toss well. Add salt, toss well and saute till translucent.
Take the pan off the heat and allow the mixture to cool slightly. Transfer this into a mixer jar, add roasted chana dal and 1½ cups water and grind to a fine paste. Transfer this chutney into a large bowl.
For the tempering, heat coconut oil in a small pan, add mustard seeds and let them splutter. Add split skinless black gram, dried button red chillies and curry leaves, mix and sauté for 30 seconds. Pour this immediately into ground chutney and mix well.
Transfer the chutney into a serving bowl and serve with idlis.

#Roasted chana dal (dalia) #Dried button red chillies (bor mirchi) #Green chillies #Mustard seeds #Curry leaves #Garlic #Onions #Coconut oil #Split skinless black gram