Spicy Chana Dal Chutney Recipe – Red Chilli & Garlic Blend

Last Updated on 2 months by Neha Deshmukh

Spicy Chana Dal Chutney Recipe – Red Chilli & Garlic Blend

Introduction

Oh, chutney! Is there anything this vibrant condiment can’t do? I remember the first time I tasted a fiery red chutney like this one – it was at my aunt’s house in Andhra Pradesh, and it completely blew my mind. It’s been a family favourite ever since. This Spicy Chana Dal Chutney is a fantastic blend of tangy tomatoes, spicy red chillies, and the earthy goodness of chana dal. It’s seriously addictive, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This chutney isn’t just about the flavour – it’s quick, easy, and incredibly versatile. It comes together in under 20 minutes, making it perfect for a weeknight meal or a last-minute gathering. Plus, it’s a fantastic way to add a burst of flavour to just about anything. Trust me, once you try it, you’ll be making it again and again!

Ingredients

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

• 1 tablespoon Chana Dal (Split Bengal Gram)
• 2 Red Chillies (adjust to your spice preference!)
• 3 cloves Garlic
• 1 Onion
• 1 Tomato
• 2 Green Chillies
• 1 teaspoon Black Pepper
• 1 sprig Curry Leaves
• Salt to taste
• 2 teaspoons Oil (plus extra for tempering, optional)
• ½ teaspoon Mustard Seeds (for tempering, optional)
• 1 teaspoon Urad Dal (Split Black Gram, for tempering, optional)

Ingredient Notes

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

Chana Dal: Nutritional Benefits & Varieties

Chana dal isn’t just tasty, it’s packed with protein and fibre! You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets. It’s sometimes called Bengal gram, and it’s a staple in South Indian cuisine.

Red Chillies: Exploring Regional Heat Levels

The type of red chillies you use will dramatically affect the heat level. Byadagi chillies are milder and add a beautiful colour, while Guntur chillies pack a serious punch. Feel free to experiment!

Garlic: Fresh vs. Paste – Which to Use?

Fresh garlic is always best in my opinion. It gives the chutney a lovely, vibrant flavour. However, if you’re short on time, a teaspoon of garlic paste will do in a pinch.

Curry Leaves: The Aromatic Powerhouse

Don’t skip the curry leaves! They add such a unique, aromatic flavour that’s essential to South Indian cooking. If you can’t find fresh ones, dried curry leaves will work, but the flavour won’t be quite as intense.

Oil Selection: Traditional South Indian Oils

Traditionally, this chutney is made with groundnut oil or sesame oil. They add a lovely nutty flavour. But you can use any neutral oil you prefer, like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 teaspoon of oil in a pan over medium heat. Add the chana dal and red chillies. Roast them, stirring frequently, until the dal turns a lovely golden colour. This usually takes about 3-5 minutes.
2. Now, add the black pepper, garlic cloves, chopped onion, chopped tomato, green chillies, and curry leaves to the pan. Sauté everything until the tomatoes soften and become mushy – around 5-7 minutes.
3. Remove the pan from the heat and let the mixture cool completely. This is important! You don’t want to blend hot ingredients.
4. Once cooled, transfer the mixture to a blender. Add salt to taste and blend until smooth. If the chutney is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency.
5. (Optional) For a lovely tempering, heat another teaspoon of oil in a small pan. Add the mustard seeds and urad dal. Let them splutter, then add the curry leaves. Sauté for a few seconds until fragrant, and then pour this tempering over the chutney.

Expert Tips

• Don’t be afraid to adjust the amount of chillies to suit your spice preference.
• Roasting the chana dal is key to bringing out its flavour.
• Cooling the mixture completely before blending ensures a smooth chutney.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Mild to Fiery: For a milder chutney, remove the seeds from the red and green chillies. For a fiery kick, leave them in! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• South Indian Festival Adaptations: During festivals, my family sometimes adds a small piece of tamarind for a tangy twist.

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 idli and dosa for breakfast.
• As a side dish with rice and sambar.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.

FAQs

What is the shelf life of this chutney?

This chutney will last for 3-4 days in the refrigerator in an airtight container.

Can I make this chutney ahead of time?

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

What can I serve with this Spicy Chana Dal Chutney?

It’s amazing with idli, dosa, vada, rice, or even as a spread on sandwiches!

Is it possible to adjust the consistency of the chutney?

Yes, definitely! Add water, one tablespoon at a time, while blending to reach your desired consistency.

Can I use a different type of dal instead of Chana Dal?

While chana dal is traditional, you could experiment with toor dal (split pigeon peas) in a pinch. The flavour will be slightly different, but still delicious.