red chutney recipe for dosa, how to make red chutney for dosa

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red chutney recipe for dosa

red chutney recipe for mysore masala dosa.

4.6 from 5 votes
total time:
15minutes

red chutney recipe with step by step photos – i make this spiced red chutney whenever i make mysore masala dosa.

red chutney

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 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.

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:

red chutney

4.6 from 5 votes
Prep Time:15 mins
Total Time:15 mins
red chutney recipe for mysore masala dosa.
red chutney recipe for dosa
Course:side dish
Cuisine:south indian
Servings:2 to 3

INGREDIENTS FOR red chutney

(1 CUP = 250 ML)
  • 2 tablespoons roasted chana dal (roasted bengal gram or bhuna chana dal)
  • 4 to 5 garlic (lahsun)
  • 3 to 4 dry kashmiri red chilies (sookhi lal mirch) - soaked in warm water for 30-40 minutes - adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 4 to 5 dry kashmiri red chilies.
  • 1 teaspoon seedlees tamarind (imli)
  • ¼ cup onion, roughly chopped
  • salt as required
  • some water to grind the chutney

HOW TO MAKE red chutney

  • take all the ingredients in a small blender or chutney grinder.
  • add very little water and grind to a smooth paste.
  • serve the red chutney with mysore masala dosa or any dosa.
  • this red chutney keeps good in the refrigerator for 1-2 days.
  • the above recipe will give a small bowl of chutney that is enough to be used a spread for 8-9 dosas.

RECIPE TIPS

  1. use onions which are not that pungent and are slightly sweet.
  2. 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.
  3. 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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how to make red chutney recipe

1. measure all the ingredients and keep them ready for making red chutney.

red chutney recipe

2. soak the dry red chilies (sookhi lal mirch)  for 30 to 40 minutes in warm or hot water – adjust as per your taste preferences and depending on the type of chilies. i have used 3 dry red kashmiri chilies as they are mildly spiced. you can also use byadagi red chilies. for a spicy chutney, you can add 4 to 5 kashmiri red chilies.

red chutney recipe

3. take all the chutney ingredients in a small blender or chutney grinder. also add very little water.

red chutney recipe
4.  begin to grind the chutney. if required, you can add some more water while grinding.

red chutney recipe

5.  grind to a smooth paste.

red chutney recipe

6. remove the red chutney in a bowl.

red chutney recipe

serve the red chutney with mysore masala dosa or any dosa. this red chutney keeps good in the refrigerator for 1 to 2 days. the above recipe will give a small bowl of chutney that is enough to be used a spread for 8 to 9 dosas.

red chutney recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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29 comments/reviews

  1. It’s my first post to you but I have been following your recipes for really long now. Very simple picture explanations make it easier to follow. Amazing recipes. Thanks a ton & keep writing :))

  2. Hi ur recipes r always come out delicious n yummy.Easy to learn and thanks for sharing step by step in a easy way.

  3. Hi… Really ur recipes r always come out delicious n yummy. Thanks for sharing step by step in a easy way.

  4. Your simply superb…..I never thought I could impress my siblings with such a magic you made my morning breakfast rocking ….thankyou

  5. 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

    • 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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