Jaggery Chutney / Sweet Chutney

Jaggery chutney involves all the flavours with sweetness dominated.It has spiciness from red chilli, sourness from tamarind and then added salt. It tastes best when served with piping hot Idlis (Refer recipe here)



Uradh dhal – 3 tbsp

Coconut – 1/4 cup grated

Dry red chilli – 2 nos

Jaggery powder – 2 tbsp

Tamarind – small marble sized ball

Salt – 1/2 tsp

For tempering:

Mustard seeds – 1/2 tsp

Uradh dhal – 1/2 tsp

Curry leaves – 1 sprig

Shallots – 3 nos

Groundnut oil – 1 tsp


  1. In a kadai, dry roast the uradh dhal to golden.
  2. Cool down completely.
  3. In a mixie jar, add the dry roasted dhal, chilli, grated coconut, jaggery powder, tamarind and little salt                  ing-1
  4. Grind these ingredients into a smooth paste and keep this aside.
  5. In a small pan, heat the oil and add the items for tempering one by one.Fry the shallots till golden brown.ing-2
  6. Add the tempered items to the ground mixture and mix well.
  7. Garnish the Jaggery chutney with some jaggery powder and serve.


  • Sweetness can be adjusted as per your wish


19 thoughts on “Jaggery Chutney / Sweet Chutney

      1. Oh k Irene. I haven’t heard about it. We use leaves of the curry plant in most of the dishes we prepare. Those leaves have a great medicinal value. For this recipe, No other spices needed except red chilli.

        Liked by 1 person

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