Authentic Chana Dal Chutney Recipe – Spicy Indian Relish

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Chutney Recipe – Spicy Indian Relish

Introduction

Oh, chutney! Is there anything this vibrant, flavorful condiment can’t do? I remember the first time I tasted Chana Dal Chutney – it was at my aunt’s house during Diwali, and honestly, it was a revelation. The perfect balance of spicy, tangy, and nutty… I was hooked! It’s become a staple in my kitchen ever since, and I’m so excited to share my version with you. This isn’t just a recipe; it’s a little piece of Indian culinary tradition.

Why You’ll Love This Recipe

This Chana Dal Chutney is seriously addictive. It’s incredibly versatile – perfect with everything from idli and dosa to pakoras and even a simple roti. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it keeps well in the fridge, so you can enjoy it for days!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 1/2 tablespoon oil
• 1.5 teaspoons chana dal (split chickpeas) – about 20g
• 3-4 garlic cloves
• 1 small onion, roughly chopped
• 2-3 dried red chilies
• 2 large tomatoes, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon Kashmiri red chili powder – about 1g
• 1 teaspoon oil
• 1/4 teaspoon mustard seeds
• Pinch of hing (asafoetida)
• 6-7 curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chana Dal: Type and Soaking (if any)

We’re using chana dal, which is split chickpeas. No need to soak it for this recipe – we’re going to roast it to bring out its nutty flavor.

Dried Red Chilies: Regional Variations & Spice Level

The type of dried red chilies you use will impact the spice level. Byadagi chilies are milder and add a beautiful color, while Guntur chilies pack a serious punch! Adjust the quantity to your preference.

Hing (Asafoetida): Benefits and Substitutes

Hing, or asafoetida, has a unique pungent aroma that adds a wonderful depth of flavor. It’s also known for its digestive properties. If you can’t find it, a tiny pinch of garlic powder can be a very rough substitute, but it won’t be quite the same. You can find it at most Indian grocery stores.

Kashmiri Red Chili Powder: Color and Flavor Profile

Kashmiri red chili powder is all about color! It adds a vibrant red hue to the chutney without a lot of heat. If you don’t have it, you can use regular chili powder, but reduce the amount to avoid making it too spicy.

Oil: Recommended Types for Authentic Flavor

Traditionally, this chutney is made with groundnut oil (peanut oil) or mustard oil. However, any neutral-flavored oil like vegetable or sunflower oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1/2 tablespoon of oil in a pan over medium heat. Add the chana dal and roast it until it turns golden brown and fragrant – about 3-5 minutes. Be careful not to burn it! Set the roasted chana dal aside to cool.
2. In the same pan, add the remaining 1 teaspoon of oil. Sauté the garlic cloves, chopped onion, and dried red chilies until the onions soften and turn translucent – around 5-7 minutes.
3. Add the chopped tomatoes and salt. Cook until the tomatoes break down and become mushy – this will take about 6-7 minutes. Stir occasionally to prevent sticking.
4. Let the tomato-onion mixture cool completely. Once cooled, transfer it to a blender along with the roasted chana dal and Kashmiri red chili powder (if using). Blend until you get a smooth, slightly coarse paste. Add a splash of water if needed to help it blend.
5. Now for the tadka (tempering)! Heat 1 teaspoon of oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the hing and curry leaves. Fry for a few seconds until the curry leaves become crispy.
6. Pour the tempering over the blended chutney and mix well.
7. Finally, refrigerate the chutney for at least 2-3 hours (or even overnight!) before serving. This allows the flavors to meld together beautifully.

Expert Tips

A few little secrets to make your chutney extra special:

Roasting Chana Dal for Optimal Flavor

Don’t rush the roasting process! Properly roasted chana dal is key to that delicious nutty flavor. Keep a close eye on it and stir frequently.

Achieving the Right Consistency

The consistency of the chutney is up to you. If you prefer a smoother chutney, blend it for longer. I like mine with a little bit of texture.

Balancing Spice Levels

Taste as you go! Adjust the amount of red chilies and chili powder to suit your spice preference.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

Yes, this chutney is naturally gluten-free.

Spice Level Adjustment (Mild to Hot)

• Mild: Use Byadagi chilies and reduce the Kashmiri chili powder.
• Hot: Use Guntur chilies and add a pinch of cayenne pepper.

Festival Adaptations (e.g., serving with Diwali snacks)

During Diwali, my family loves serving this chutney with mathri, chakli, and other savory snacks. It’s also fantastic with samosas!

Serving Suggestions

This chutney is incredibly versatile. Here are a few ideas:

• With idli and dosa for breakfast
• As a dip for pakoras and vegetable fritters
• Spread on sandwiches or wraps
• Served alongside rice and dal

Storage Instructions

Store the chutney in an airtight container in the refrigerator for up to 5 days. The flavors will actually develop even more over time!

FAQs

Got questions? I’ve got answers!

What is Chana Dal Chutney traditionally served with?

Traditionally, it’s served with South Indian breakfast staples like idli, dosa, and vada. But honestly, it goes with everything!

Can I make this chutney ahead of time? How long will it last?

Absolutely! You can make it a day or two in advance. It will last for up to 5 days in the refrigerator.

What is Hing (Asafoetida) and where can I find it?

Hing is a resin with a pungent smell that adds a unique flavor to Indian dishes. You can find it at most Indian grocery stores, usually in powder form.

Can I use a food processor instead of a blender?

Yes, a food processor will work, but the chutney might be a bit coarser.

How can I adjust the spice level of this chutney?

Adjust the number of red chilies and the amount of chili powder. Start with less and add more to taste.

Is there a way to make this chutney without onions or garlic?

Yes, you can omit the onion and garlic. The chutney will still be delicious, but the flavor profile will be slightly different.

What are some good substitutes for Kashmiri red chili powder?

Regular chili powder can be used, but use less to avoid making it too spicy. Paprika can also add color, but it won’t have the same flavor.