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.
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.
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.
3. Take all the chutney ingredients in a small blender or chutney grinder. Also add very little water.
4. begin to grind the chutney. If required, you can add some more water while grinding.
5. grind to a smooth paste.
6. Remove the 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.
If you are looking for more Chutney recipes then do check:
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- 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
- 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.
- 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.
Nutrition Info Approximate values
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