Red Chutney for Dosa is made with roasted Bengal gram, Kashmiri dried red chilies, tamarind, garlic and onion. Spread this spicy and tangy condiment on your dosa or enjoy it as a dip with idli, vada, uttapam or masala dosa.
3 to 4Kashmiri dried red chilies- soaked in warm water for 20 to 30 minutes - adjust as per your taste preferences & depending on the type of chilies. For a spicy version, add 4 to 5 Kashmiri red chilies.
1teaspoontamarind- seedless
¼cuponions- roughly chopped
2tablespoonsdesiccated coconut - unsweetened
salt as required
3tablespoonswater- for grinding chutney ingredients
First prep by rinsing and chopping onions and garlic. Set aside the remaining chutney ingredients.
If you prefer, soak red chillies in water in hot or warm water for 20 to 30 minutes. You can even blend them straightaway without soaking.
Take all the ingredients in a small blender or chutney grinder.
Add very little water and grind to a fine, smooth and thick consistency.
Transfer to a small bowl.
Serve the Red Chutney with Mysore Masala Dosa or any plain dosa. Or use it as a spread on dosa or uttapam.
The above recipe will give a small bowl of chutney that is enough to be used as a spread for 8 to 9 dosa.
Notes
The leftover chutney keeps well for 1 to 2 days in the refrigerator.
You can use a mix of two to three varieties of dry chillies. If you use spicier red chillies only, reduce their amount.
Kashmiri red chillies are not spicy and give a good bright orange to red color. If you make this red chutney recipe only with Kashmiri chillies, and you prefer it spicy, then add 1 to 2 more of the chillies.
Remember to remove the seeds from the chillies before you soak them.
Add little jaggery to have a slightly sweet taste in the red chutney.
The recipe can be scaled to make for more quantities.