Asparagus Chutney

Simple Asparagus Chutney or Asparagus Thogayal prepared with urad dal & of course asparagus spiced up with chilies & tamarind. It is a great rice accompaniment.

Recipe Snapshot



30 minutes

South Indian

Main Course





– Asparagus – Gingelly Oil – Channa Dal – Urad Dal – Red Chillies – Green Chilly



Wash the asparagus and remove the tough ends of the asparagus.  Chop them into small pieces. Now heat the kadai and add oil.


Once the oil is hot add the chopped asparagus and saute until they become tender. Remove the asparagus pieces and in the same kadai add the green chilly, red chilly, urad dal and the channa dal and fry.


Let this mixture cool. Now grind the green chilly, red chilly dal mix first without any water. Then add cooked asparagus and tamarind paste and grind along with salt. Drizzle.


Now heat the tempering pan or tadka vessel and add the oil. Once its hot add the mustard seeds and hing. As it starts to splutter add it to the chutney.

That's it. Yummy chutney is ready. Serve hot with rice or other tiffins.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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