Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 10 Mins Total Time: 15 Mins
Chutneys are the best accompaniment for any tiffin. If you are a South Indian, you will agree to this. A flavorful and tasty chutney can make a wonderful breakfast. A train journey brings a lot of memories. Also, if you have purchased any food packets during travel, you would have tasted this spicy rail chutney. This chutney is usually a bit runny but tastes great. It pairs up well with Idlis, vadai and bondas.
The ratio of roasted bengal gram is more in this chutney with less coconut in it. This chutney can be made runny with the addition of water for a required consistency. Less addition of coconut makes it stay good for a long time. Try this Rail chutney for your breakfast tomorrow and you will enjoy its taste.
Ingredients
Adjust Servings
- Tempering Ingredients
Instructions
- In a mixer jar, add a quarter cup of roasted Bengal gram, 3 or 4 slices of coconut, ginger pieces, and salt. Add half a cup of water and grind to a fine chutney.
- Transfer to a bowl. Squeeze juice from half a lemon.
- In a small pan, add oil. Once it is hot, add mustard seeds, Urad dal, and red chilli. Lastly, add curry leaves.
- Transfer the tempering to the grounded chutney. Serve with Idli, dosas and Pongal.
Notes
- I have used green chilli for this rail chutney, which is commonly seen during travel. You can also try making the same with red chilli.
- This chutney is usually served watery. you can adjust the consistency based on your liking.