Authentic Green Chilli Chutney Recipe – Urad Dal & Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chilli Chutney Recipe – Urad Dal & Tamarind

Introduction

Oh, chutney! Is there anything this vibrant condiment can’t do? Seriously, a good chutney can elevate a simple meal to something truly special. This green chilli chutney is a family favourite – it’s tangy, spicy, and utterly addictive. I first made this when I was trying to recreate my grandmother’s version, and after a few attempts, I think I finally nailed it! It’s perfect with idli, dosa, or even a simple bowl of rice. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any green chilli chutney. The combination of roasted urad dal, tangy tamarind, and a touch of jaggery creates a flavour profile that’s complex and incredibly satisfying. It’s relatively quick to make, uses ingredients you likely already have in your pantry, and is guaranteed to add a burst of flavour to your meals. Plus, it’s naturally gluten-free and easily made vegan!

Ingredients

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

• 10-12 green chillies (less spicy variety)
• 1 tbsp black gram dal (urad dal)
• ¼ tsp cumin seeds (optional)
• 1 tbsp tamarind paste
• 1 tsp jaggery or sugar
• To taste salt
• 3 tsp oil
• ½ tsp mustard seeds
• Few curry leaves

Ingredient Notes

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

Urad Dal (Black Gram Dal) – Significance & Variations

Urad dal is the star here! It adds a lovely nutty flavour and helps create a smooth texture. You’ll need about 1 tablespoon (approximately 30g). If you can’t find urad dal, you could try chana dal (split chickpeas) as a substitute, but the flavour won’t be quite the same.

Green Chillies – Spice Level & Types

I use around 10-12 green chillies, but this really depends on your spice preference. I prefer the less spicy varieties, like the long green chillies. Adjust the quantity to your liking! Remember, you can always add more, but you can’t take away the heat.

Tamarind Paste – Regional Variations & Substitutes

Tamarind paste provides that essential tangy flavour. About 1 tablespoon (approximately 15g) is perfect. If you can’t find tamarind paste, you can use tamarind pulp soaked in warm water, straining it to get a smooth paste. Lemon or lime juice can work in a pinch, but it won’t have the same depth of flavour.

Jaggery – Traditional Sweetener & Alternatives

Jaggery adds a subtle sweetness that balances the spice. 1 teaspoon (approximately 5g) is all you need. If you don’t have jaggery, you can use sugar, or even a touch of honey or maple syrup for a vegan option.

Cumin Seeds – Optional Flavor Enhancement

Cumin seeds are optional, but they add a lovely warmth. ¼ teaspoon (approximately 1g) is enough to make a difference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 2 tsp oil in a pan. Add the cumin seeds (if using) and let them splutter – you’ll know they’re ready when they start to dance in the oil! Add the green chillies (stalks removed) and sauté for 3-4 minutes, until they soften slightly. Remove from the pan and let them cool completely.
2. In the same pan, add another 1 tsp oil. Roast the urad dal until golden brown – keep a close eye on it, as it can burn quickly! Set aside to cool.
3. Now for the magic! Grind the sautéed green chillies, roasted urad dal, tamarind paste, jaggery, and salt into a smooth paste. Add a little water as needed to help it blend. I like to use a small blender or food processor for this.
4. Finally, heat ½ tsp oil in a small pan. Add the mustard seeds and let them pop. Add the curry leaves and immediately pour this tempering over the chutney. Give it a good mix and… that’s it!

Expert Tips

• Cooling is key: Make sure the chillies and urad dal are completely cool before grinding. This prevents the chutney from becoming bitter.
• Adjust the consistency: Add more water if you prefer a thinner chutney.
• Taste as you go: Don’t be afraid to adjust the salt and jaggery to your liking.

Variations

• Vegan Adaptation: This recipe is already easily vegan if you use sugar or maple syrup instead of honey.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the green chillies before sautéing. For extra heat, leave the seeds in or add a pinch of red chilli powder.
• Festival Adaptations (e.g., Makar Sankranti): My aunt always adds a pinch of sesame seeds to this chutney during Makar Sankranti – it’s a lovely addition!
• My friend Priya loves adding a small piece of ginger to the chutney for an extra zing.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With hot idli and dosa – a classic pairing!
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.
• Mixed with rice for a quick and flavourful meal.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. To prevent it from spoiling, always use a clean spoon to take out the chutney. You can also freeze it in small portions for longer storage.

FAQs

What is the best way to control the spice level in this chutney?

Removing the seeds from the green chillies is the easiest way to reduce the heat. You can also use milder varieties of chillies.

Can I make this chutney ahead of time? If so, how long will it last?

Yes, you can! It will last for up to 3-4 days in the refrigerator in an airtight container.

What can I substitute for tamarind paste?

Lemon or lime juice can be used as a substitute, but the flavour won’t be quite the same. You can also use tamarind pulp soaked in warm water.

Is urad dal essential for this recipe, or can I use another lentil?

While urad dal is traditional, you could try chana dal (split chickpeas) as a substitute, but it will alter the flavour.

What is the best way to store leftover chutney to prevent it from spoiling?

Store it in an airtight container in the refrigerator and always use a clean spoon when serving.