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red chutney recipe for dosa, how to make red chutney without coconut

by dassana amit updated March 13, 2014

red chutney for mysore masala dosa: red chutney for dosa, idli and medu vada

red chutney recipe - i make this spiced red chutney whenever i make mysore masala dosa. you can spread or serve this red chutney with a regular dosa or with idli  and medu vada. this chutney does not have coconut in it. a similar version with coconut is this red chilli coconut chutney recipe.

this red chutney recipe has is easy and does not require coconut. you need some roasted chana dal aka bengal gram to make this chutney. in the absence of roasted chana dal… fry the regular chana dal in some oil till they are browned and then make the red chutney.

red chutney recipe

the red chutney can be made hot or less hot, depending on the number of red chilies used. for a deeper red color use kashmiri red chilies. the chutney also has a garlic flavor to it and is slightly sour due to tamarind.

this is a raw chutney recipe. apart from the roasted chana dal, nothing is cooked. so depending on the pungency in the onions, the chutney can have a strong raw onion pungency and taste. so while making use onions which are not pungent. you can also soak the onions in cold water for 15-20 minutes or saute the onions in little oil till translucent & then add to the chutney. if you do not like the raw taste of onions or garlic, then just saute them in some oil and then add in the chutney.

the red chutney is made little thick and not thin. so that it can be easily spread and also not make the dosa soggy. so use less water while grinding the chutney. the red chilies and tamarind can also be soaked for 30-40 minutes together in warm water and then ground. soaking the red chilies does help in easily grinding the chutney.

if you are looking for more chutney recipes then do check onion tomato chutneygreen chutney, mango chutney, peanut chutney and coconut chutney.

red chutney recipe details below:

red chutney for mysore masala dosa
 
Prep time
Total time
 
red chutney for mysore masala dosa.
Author:
Recipe type: side
Cuisine: south indian
Serves: 2-3
Ingredients
  • 2 tbsp roasted chana dal
  • 4-5 garlic
  • 2-4 dry red chilies, soaked in warm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.
  • 1 tsp seedlees tamarind
  • ¼ cup onion, roughly chopped
  • salt as required
  • some water to grind the chutney
Instructions
  1. take all the ingredients in a small blender or chutney grinder.
  2. add very little water and grind to a smooth paste.
  3. serve the red chutney with mysore masala dosa or any dosa.
  4. this red chutney keeps good in the refrigerator for 1-2 days.
  5. the above recipe will give a small bowl of chutney that is enough to be used a spread for 8-9 dosas.
Notes
use onions which are not that pungent and are slightly sweet. to avoid the pungency of onions in the chutney, you can also soak the onions in cold water for 15-20 minutes or saute the onions in little oil till translucent & then add to the chutney.


if you do not like the raw taste of onions or garlic, then just saute them in some oil and then add in the chutney.

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{ 8 comments… read them below or add one }

falguni raval July 23, 2013 1

intresting recipe….loving it

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dassana July 23, 2013 2

thanks falguni

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Ishy June 16, 2013 3

Hi Dassana

Thank you so much for these wonderful recipes. I am hoping to make idlis tomorrow for the first time, and can I use 1cup of rice and 1 cup of idli rava instead of 2 cups of idli rava?
Also I need to know should I have to cook this chutney after grinding?

Thanks again..

Ishy

Reply

dassana June 16, 2013 4

hi ishy, you can use 1 cup of rice and 1 cup of idli rava together. you don’t need to cook the chutney. however you can fry the onions first in some oil and then add to the chutney. one of my friends made this recipe this way and she said the chutney was good.

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Helene D'souza May 17, 2013 5

Such a scrumptious chutney. I love all the ingredients involved and the color is just so very tempting Dassana.

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Familycook May 16, 2013 6

Such a beautiful plate this is:) I can have it for breakfast, lunch and dinner!

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aparna May 15, 2013 7

lovely spread for paper Roast !

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Reva May 15, 2013 8

Lovely chutney…
Reva

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