red chutney for mysore masala dosa

Jump to Recipe

Red chutney with step by step photos – Whenever I make Mysore masala dosa, I make this spiced red chutney with bengal gram and dry kashmiri red chilies.

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 made using coconut is this Red chilli chutney with chana dal.

red chutney

This red chutney is easy to make 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 that 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 sauté 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.

How to make red chutney

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

ingredients for red chutney

2. Soak the dry red chilies 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.

soaked dry red chilies in water

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

chutney ingredients in a small blender or chutney grinder
4.  begin to grind the chutney. If required, you can add some more water while grinding.

grinding to a smooth paste.

5.  grind to a smooth paste.

grind to a smooth paste

6. Remove the chutney in a bowl.

red chutney in a bowl

Serve the red chutney with mysore masala dosa or any dosa. This 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
If you are looking for more Chutney recipes then do check:

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

red chutney recipe for dosa
Red Chutney
4.84 from 12 votes
Red chutney for mysore masala dosa made with roasted bengal gram, dry kashmiri red chilies, onions and tamarind.
Prep Time 15 mins
Total Time 15 mins

Cuisine South Indian
Course: Side Dish
Difficulty Level: Easy

Servings 2 to 3

Ingredients

  • 2 tablespoons roasted chana dal (roasted bengal gram or bhuna chana dal)
  • 4 to 5 garlic
  • 3 to 4 dry kashmiri red chilies - 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
  • ¼ cup onion, roughly chopped
  • salt as required
  • some water to grind the chutney

Instructions

  • 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 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.

Notes

  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.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares1.3k
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

More Vegetarian Recipes You'll Love

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

Your Recipe Rating




31 Comments

  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 :))

See More Comments