This tamarind chutney or travel chutney as we call it with soft uttapam / idli is our staple travel breakfast menu.Mostly when we plan our travel by road we start early morning so amma used to roast all the items nigth itself and refrigerate it, so morning when the idli is steaming, she would just grind the chutney and get ready for packing.This is one of most favorite chutney that I ask amma to make it often.The urad dal flavour along with the slight tanginess of tamarind is perfect to go with idli / utapam.I wanted to post it as I am going to post a travel menu idea with this chutney later today.

My cousin sis got me this cute blue serving dish and I coudlnt wait to start using it for my pictures 🙂

• Roast the dal just till golden.
• Do not add more tamarind.
• Roasting coconut is the key to increase more shelf life.Do not brown it too much the taste will change.
• Adding gingelly oil(nallennai) while tempering gives good flavour.
• You can add an extra red chilli if you prefer spicy chutney.
• Do not add more water, this chutney should be thickish ideal for travel.
• This chutney keeps well for atleast 4-6 hrs in room temperature.