red chutney for mysore masala dosa

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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.

red chutney for dosa, red chutney for 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 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.

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:

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red chutney recipe for dosa

Red Chutney Recipe

Red Chutney for Mysore Masala Dosa is made with roasted Bengal gram, Kashmiri dried red chilies, tamarind and onion.
4.89 from 18 votes
Prep Time 15 mins
Total Time 15 mins
Cuisine South Indian
Course Side Dish
Diet Vegan
Difficulty Level Easy
Servings 2


  • 2 tablespoon roasted Bengal gram (bhuna chana dal)
  • 4 to 5 garlic cloves
  • 3 to 4 Kashmiri dried red chilies - soaked in warm water for 30 to 40 minutes - adjust as per your taste preferences and depending on the type of chilies. For a hotter version, add 4 to 5 Kashmiri dried 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 plain dosa.
  • The above recipe will give a small bowl of chutney that is enough to be used as a spread for 8 to 9 dosas.

Nutrition Info (Approximate values)

Nutrition Facts
Red Chutney Recipe
Amount Per Serving
Calories 105 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 590mg26%
Potassium 293mg8%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 7g8%
Protein 4g8%
Vitamin A 645IU13%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 100mg121%
Vitamin E 1mg7%
Vitamin K 10µg10%
Calcium 56mg6%
Vitamin B9 (Folate) 20µg5%
Iron 2mg11%
Magnesium 22mg6%
Phosphorus 48mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

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  1. Hello! I was wondering what you use to grind your chutneys? I am never sure what to use to get them so smooth.

    1. I use an Indian brand of mixer-grinder for grinding chutneys, especially coconut based chutneys. I am using Preethi Blue Leaf brand. You can find them on amazon.

  2. 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 :))

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