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4-6
Easy
25 min
By Torie True
Published 2021
I became hooked on this South Indian chutney when I was in Kerala, often starting the day with some alongside my breakfast dosa. It’s sweet and hot, with some pleasing tangy sour notes if you add tamarind. The urid and chana lentils don’t need soaking as they cook in the hot oil, which also adds another layer of flavour to the chutney.