Authentic Chana Dal Chutney Recipe – Tamarind & Red Chili Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Chutney Recipe – Tamarind & Red Chili Blend

Introduction

Oh, chutney! Is there anything this vibrant condiment can’t do? I remember the first time I tasted Chana Dal Chutney – it was at my aunt’s house during Makar Sankranti, and it completely blew my mind. The perfect balance of tangy, spicy, and savory… I knew I had to learn how to make it myself. And now, I’m so excited to share this authentic recipe with you! It’s surprisingly easy to make, and trust me, it’s a game-changer for your snacks and meals.

Why You’ll Love This Recipe

This Chana Dal Chutney isn’t just delicious; it’s incredibly versatile. It’s fantastic with idli, dosa, vada, or even a simple plate of rice and dal. Plus, it’s packed with flavor and a little bit of a nutritional boost from the dals. It’s a little bit of sunshine in a jar, honestly!

Ingredients

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

• 2 teaspoons oil
• 1 teaspoon chana dal (split chickpeas)
• ½ teaspoon urad dal (split black lentils)
• 2-3 Kashmiri dried red chilies
• 1 cup chopped onions
• 1-2 garlic cloves
• ½ teaspoon dried tamarind
• ½ teaspoon mustard seeds
• 1 pinch asafoetida (hing)
• 5-6 curry leaves
• ½ cup water (plus more for consistency)
• Salt to taste

Ingredient Notes

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

• Chana Dal & Urad Dal – The Protein Powerhouse: These lentils aren’t just about flavor; they add a lovely texture and a good dose of protein. You can find them at any Indian grocery store, or even in the international aisle of many supermarkets.
• Kashmiri Dried Red Chilies – Color and Mild Heat: These are my secret weapon! They give the chutney a beautiful red color and a mild, fruity heat. If you can’t find them, you can substitute with other dried red chilies, but be mindful of the spice level.
• Tamarind – The Tangy Secret: Tamarind is what gives this chutney its signature tang. I prefer using dried tamarind and soaking it myself, but you can also find tamarind paste in stores.
• Asafoetida (Hing) – A Digestive Aid & Flavor Enhancer: Don’t skip the hing! It adds a unique savory flavor and is also known for its digestive properties. A little goes a long way, though – it’s quite potent!

Regional Variations in Spice Levels

Spice levels in Indian cuisine vary so much from region to region, and even household to household! Some families love a fiery chutney, while others prefer a milder flavor. Feel free to adjust the number of red chilies to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chana dal and urad dal. Fry them until they turn golden brown – this usually takes about 3-5 minutes. Keep stirring so they don’t burn!
2. Add the Kashmiri dried red chilies and sauté briefly, just until they become fragrant (about 30 seconds).
3. Now, toss in the chopped onions and garlic. Cook until the onions turn light golden brown and softened.
4. Remove the pan from the heat and let the mixture cool completely. This is important!
5. Once cooled, transfer the mixture to a blender or food processor. Add the tamarind, salt, and water. Blend until you get a smooth, thick paste. Add more water if needed to reach your desired consistency.
6. In a separate small pan, heat a little oil. Add the mustard seeds and wait for them to splutter. Then, add the asafoetida and curry leaves. Sauté for a few seconds until the curry leaves are crisp.
7. Pour the tempering over the blended chutney. Stir well to combine.
8. Simmer the chutney for about 2 minutes. Taste and adjust the seasoning if needed.
9. Serve warm or at room temperature!

Expert Tips

• Don’t overcrowd the pan when frying the dals. Fry them in batches if necessary.
• Cooling the mixture before blending is crucial for a smooth chutney.
• If your chutney is too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment – Mild to Fiery: As mentioned before, adjust the number of red chilies. You can also add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a tiny piece of green chili for a fresh kick!
• Festival Adaptations – Serving with Makar Sankranti Treats: Traditionally, this chutney is served with til ladoo and chivda during Makar Sankranti. It’s the perfect sweet and savory combination.

Serving Suggestions

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

• With idli and dosa
• As a dip for vada or pakora
• Spread on sandwiches or wraps
• Served alongside rice and dal
• Enjoyed with roasted vegetables

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken as it sits, so you can add a little water to thin it out before serving.

FAQs

What is the best way to store leftover Chana Dal Chutney?

Store it in an airtight container in the fridge. Adding a tiny drop of oil on top can help preserve it for a bit longer.

Can I make this chutney ahead of time?

Absolutely! You can make it a day or two in advance. The flavors actually develop even more over time.

What if I don’t have Kashmiri red chilies? What can I substitute?

You can use other dried red chilies, but be aware that they might be spicier. Start with a smaller amount and taste as you go.

How can I adjust the consistency of the chutney?

Add water, one tablespoon at a time, until you reach your desired consistency.

Is asafoetida (hing) essential for this recipe? What if I don’t have it?

While it adds a unique flavor, you can omit it if you don’t have it. The chutney will still be delicious!

Can I use pre-soaked tamarind pulp?

Yes, you can! Use about 1-2 tablespoons of tamarind pulp instead of the dried tamarind. Adjust to taste.