Red Chutney Recipe | Red Dosa Chutney
This Red Chutney for Dosa is a spicy and tangy condiment made with roasted Bengal gram, dried red chilies, tamarind, garlic and onion. The ingredients are blended to a smooth or slightly coarse paste. It is traditionally spread inside Mysore Masala Dosa but also tastes good with idli, vada and uttapam. Store in the refrigerator and use as needed.
Servings: 2
Calories: 105kcal
Ingredients
- 2 tablespoons roasted Bengal gram (bhuna chana dal)
- 4 to 5 garlic cloves - small to medium sized
- 3 to 4 Kashmiri 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.
- 1 teaspoon tamarind - seedless
- ¼ cup onions - roughly chopped
- 2 tablespoons desiccated coconut - unsweetened
- salt as required
- 3 tablespoons water - for grinding chutney ingredients
Instructions
- 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.
Nutrition
Calories: 105kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 590mg | Potassium: 293mg | Fiber: 6g | Sugar: 7g | Vitamin A: 645IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin C: 100mg | Vitamin E: 1mg | Vitamin K: 10µg | Calcium: 56mg | Vitamin B9 (Folate): 20µg | Iron: 2mg | Magnesium: 22mg | Phosphorus: 48mg | Zinc: 1mg
