How long does Madurai Thanni Chutney take?

15 minutes from start to finish. That is 5 minutes of preparation and 10 minutes of cooking.

How many people does Madurai Thanni Chutney serve?

6. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Madurai Thanni Chutney vegetarian?

Yes. No meat, no fish and no egg.

Is Madurai Thanni Chutney spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Madurai Thanni Chutney?

2 Onion, 3 Garlic, 2 Dry Red Chilli, 0.3 cup Bengal Gram, 2 tbsp Coconut Oil, ½ tsp Mustard Seeds, and a few more listed on this page.

Do I need a pressure cooker for Madurai Thanni Chutney?

No, it is cooked in an open pot.

How many calories are in Madurai Thanni Chutney?

About 150 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Madurai Thanni ChutneyCook

Madurai Thanni Chutney

Name: Madurai Thanni Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: Indian, Tamil Nadu
Ingredients: ½ tsp Mustard Seeds; 1.5 cup Water; 2 tbsp Coconut Oil; 2 Onion, Slices; 3 Garlic, Peeled; ½ tsp Salt; 1 pinch Asafoetida; 0.3 cup Bengal Gram, Fried; ½ cup Water; 1 tbsp Coconut Oil; 1 tsp Urad Dal (split); 2 sprigs Curry leaves; 2 Onion, Finely Chopped; 2 Dry Red Chilli

Also known as No-Thenga Thenga Chutney · Veg · Chutneys, Podis & Pickles

Chutneys, Podis & Pickles Vegan Low carb Dairy-free

Total15 min

Prep5 min

Cook10 min

Serves6

Per serving150 cal

Spicemedium

Cook along

2 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Madurai thanni chutney, a thin no-coconut chutney of sauteed onion and garlic ground with bengal gram. Medium-spicy, serves 6, 15 minutes, step-by-step video.

Low calorie

Ingredients

12 items

Cooking for6 servings

Mustard Seeds½ tsp
Water2 cup
Coconut Oil3 tbsp
Onion, Slices2
Garlic, Peeled3
Salt½ tsp
Asafoetida1 pinch
Bengal Gram, Fried0.3 cup
Urad Dal (split)1 tsp
Curry leaves2 sprigs
Onion, Finely Chopped2
Dry Red Chilli2

Contains: wheat.

Nutrition

One serving, and the whole batch of 6. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 6
Energy	150kcal	900kcal
Protein	3.4g	20g
Carbohydrate	16g	97g
Fat	8.7g	52g
Fibre	4.5g	27g
Sugar	3.3g	20g

Cookd masalas for onion

Method

1
In the oil, saute the onion, garlic and green chillies until soft. Add the salt and asafoetida. Add the mixture into a mixer grinder with water and the bengal gram and make a thick but smooth paste.
Coconut OilOnionGarlicSaltAsafoetidaBengal GramWater
2
In a pot, heat oil and prepare the tempering by spluttering mustard seeds then adding the urad dal. Fry until golden and then add the red chillies and curry leaves. Add the chopped onions and saute for 2 mins until tranlucent. Add the thick chutney paste and mix well. Thin down the chutney with water and switch off the flame. Serve hot with podi dosa.
Mustard SeedsWaterCoconut OilUrad Dal (split)Curry leavesOnionDry Red Chilli

Before you start

How long does Madurai Thanni Chutney take?: 15 minutes from start to finish. That is 5 minutes of preparation and 10 minutes of cooking.
How many people does Madurai Thanni Chutney serve?: 6. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Madurai Thanni Chutney vegetarian?: Yes. No meat, no fish and no egg.
Is Madurai Thanni Chutney spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Madurai Thanni Chutney?: 2 Onion, 3 Garlic, 2 Dry Red Chilli, 0.3 cup Bengal Gram, 2 tbsp Coconut Oil, ½ tsp Mustard Seeds, and a few more listed on this page.
Do I need a pressure cooker for Madurai Thanni Chutney?: No, it is cooked in an open pot.
How many calories are in Madurai Thanni Chutney?: About 150 a serving. The full nutrition table is on this page, per serving and for the whole batch.