red chutney recipe for dosa
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4.63 from 8 votes

red chutney

Red chutney recipe for mysore masala dosa.
Prep Time15 mins
Total Time15 mins
Course: side dish
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit


  • 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)
  • ΒΌ 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 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.


  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.