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Yogurt Chutney – Manjula’s Kitchen

Yogurt chutney
Yogurt chutney
Yogurt chutney

Yogurt chutney

Yoghurt chutney goes well with dosas and pudas. It is a great and less time-consuming variation from the more commonly used chutneys, such as coconut chutney.

Course Chutney, accessories

Kitchen Indian

  • ¼ cup chana valley
  • 1 tsp oil
  • tsp asafetida hung
  • 1 tsp caraway seeds
  • 1 tsp black mustard seeds
  • 4 whole red chilies adjust to taste
  • ¼ tsp fenugreek seeds mathi dana
  • ½ cup yoghurt
  • ½ tsp salt-
  • Lemon juice based on needs
  • Dry roast the chana dal on medium heat until the dal has changed color to a light brown. Set dal aside.

  • Heat the oil in a small frying pan over medium heat.

  • Fry the red chilies until they turn a dark color.

  • Add asafetida, cumin, mustard seeds and fenugreek seeds.

  • Fry for a few seconds until the seeds crackle.

  • Then grind the chana dal and the spices into a powder and mix with the yogurt.

  • Add salt and lemon juice if needed.

  • Before mixing yogurt, chutney powder can be stored for a few months in an airtight container.
  • Mix the yogurt just before serving.
  • Mix the chutney powder with cream cheese and use as a sandwich topping.

Keyword chana, chutney, Dal, dosa, Gluten free, Yoghurt, puda

Originally posted on 2008-05-07 00:24:07.

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