Roasted Chana Dal Chutney Recipe – Kashmiri Chili & Garlic Blend

Last Updated on 2 months by Neha Deshmukh

Roasted Chana Dal Chutney Recipe – Kashmiri Chili & Garlic Blend

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? This Roasted Chana Dal Chutney is a recent obsession of mine – it’s packed with flavor, super easy to make, and honestly, I find myself reaching for it with almost every meal. It’s a little spicy, a little tangy, and totally addictive. Let’s get into it!

Why You’ll Love This Recipe

This chutney is a game-changer. Seriously. It’s ready in under 5 minutes, requires minimal effort, and the flavor is just incredible. The roasted chana dal gives it a lovely nutty base, the Kashmiri chilies add a beautiful color and gentle heat, and the garlic… well, garlic makes everything better, right? It’s perfect as a dip, a spread, or a side to your favorite Indian dishes.

Ingredients

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

• ?? cup roasted chana dal (about 75-80g)
• 8 garlic cloves
• 8 dried Kashmiri red chilies (whole)
• 1 tablespoon lemon juice (about 15ml)
• 1?? teaspoon kosher salt (about 7-8g)
• ?? cup water (start with ¼ cup/60ml and add more as needed)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your chutney turns out just right:

Roasted Chana Dal: Type & Toasting

You’ll want to use roasted chana dal (split chickpeas). You can usually find it at Indian grocery stores, or online. If you can only find raw chana dal, you can dry roast it in a pan until it’s golden brown and fragrant – this takes about 5-7 minutes on medium heat.

Kashmiri Red Chilies: Color, Heat & Substitutes

Kashmiri red chilies are key for that vibrant red color and mild heat. They’re not super spicy, but they add a lovely fruity flavor. If you can’t find them, you can substitute with other dried red chilies, but be mindful of the heat level – you might want to use fewer!

Garlic: Fresh vs. Roasted

Fresh garlic is best here! It gives the chutney a nice sharp bite. I always peel my garlic, but you can leave the skin on if you prefer a milder garlic flavor.

Water: Adjusting Consistency

Water is your friend! Start with a little and add more, one tablespoon at a time, until you reach your desired consistency. Some people like it thick, others like it smoother.

Kosher Salt: Why It Matters

I always prefer kosher salt for its clean flavor and ease of use. Table salt works too, but you might want to use a little less as it’s more concentrated.

Step-By-Step Instructions

Alright, let’s make some chutney! It’s seriously simple.

1. First, gather all your ingredients. Having everything prepped and ready to go makes the whole process so much smoother.
2. Now, add everything – the roasted chana dal, garlic cloves, Kashmiri red chilies, lemon juice, salt, and that initial splash of water – into your blender jar.
3. Blend it all up! Start on a low speed and gradually increase it. You’ll likely need to scrape down the sides of the jar a couple of times to make sure everything gets blended evenly.
4. Keep blending, adding more water a tablespoon at a time, until you reach a smooth, creamy consistency. I like mine fairly smooth, but a little texture is nice too!

And that’s it! Seriously, you’re done.

Expert Tips

• Soaking the chilies: For a smoother chutney and to reduce the intensity of the chili flavor, soak the dried red chilies in warm water for 15-20 minutes before blending.
• Taste as you go: Don’t be afraid to taste and adjust the seasoning! Add more salt or lemon juice as needed.
• Blending power: If your blender isn’t super powerful, you might need to blend for a little longer and add a bit more water.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• My Mom’s Touch: My mom always adds a tiny pinch of asafoetida (hing) for extra depth of flavor. It’s a bit of an acquired taste, but it’s delicious!
• Coconut Chutney Twist: Add 2-3 tablespoons of grated coconut for a South Indian-inspired twist. My friend Priya swears by this!
• Tamarind Tang: A teaspoon of tamarind paste adds a lovely tangy complexity.

Spice Level Adjustments

Want to kick up the heat? Add a few more Kashmiri chilies, or throw in a small piece of a hotter chili like a Thai chili. If you prefer a milder chutney, remove the seeds from the Kashmiri chilies before blending.

Regional Variations (e.g., South Indian vs. North Indian)

While this recipe is fairly universal, you’ll find slight variations across India. South Indian versions often include curry leaves and a touch of coconut, while North Indian versions might be a bit drier and focus more on the chana dal and garlic flavors.

Serving Suggestions

Okay, now for the fun part – what to eat with it! This chutney is incredibly versatile.

• Idli & Dosa: A classic pairing!
• Pakoras & Samosas: Perfect for dipping.
• Rice & Dal: A spoonful adds a burst of flavor to a simple meal.
• Sandwiches & Wraps: Use it as a spread for a spicy kick.

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to 3-4 days. The color might fade slightly over time, but the flavor will still be amazing!

FAQs

Let’s answer some common questions:

What is Chana Dal and where can I find it?

Chana dal is split chickpeas. You can find it at most Indian grocery stores, or online retailers like Amazon.

Can I make this chutney ahead of time?

Absolutely! It actually tastes even better after the flavors have had a chance to meld together.

How can I adjust the heat level of this chutney?

Use more or fewer Kashmiri chilies, or add a hotter chili for extra spice. Removing the seeds from the chilies will also reduce the heat.

What can I serve with Roasted Chana Dal Chutney?

So many things! Idli, dosa, pakoras, samosas, rice, dal, sandwiches… the possibilities are endless!

Can I use a food processor instead of a blender?

Yes, you can! A food processor will work, but you might need to process for a longer time and add a bit more water to get a smooth consistency.