About Red Chutney
The classic spicy and tangy Red Chutney for dosa is made with main ingredients like roasted Bengal gram (chana dal), garlic, tamarind and dried red chilies with a bit of coconut. Another version that I make at home is this Red Chilli Chutney which has plenty of coconut in it and has a unique taste and flavor. This Red Chutney is also a raw chutney recipe – meaning that nothing is cooked here. except the roasted chana dal. So, the excess pungency in the onions can lend a strong taste in the chutney. Hence, the use of slightly sweet onions is always better for making this chutney. While using onions, you can also soak them in water for some time, sauté in little oil and then add to the Red Chutney for dosa. If you don’t like the raw taste of onion and garlic too, you can sauté them directly in some oil and then add to the chutney. The quantity of red chilies in this Red Chutney recipe can vary depending upon your spice preferences. The Kashmiri red chilies impart a beautiful deep red color to it. Soaking the red chilies in warm water helps in easily grinding the chutney. In the absence of roasted chana dal, you can fry the chana dal in some oil till browned and then use it for this chutney. This Red Chutney for dosa is prepared thick and has a slight sour taste as well due to the tamarind used in it. Thus, perfect for spreading without making the dosa soggy. You can use this Red Chutney as a spread for your masala dosa or serve it with a regular Masala Dosa, Idli or Medu Vada. Goes good with Uttapam and as a spread to make sandwiches too.
How to make Red Chutney
- Keep the following ingredients ready for making the chutney.
3 to 4 Kashmiri dried red chilies2 tablespoons roasted chana dal (roasted hulled and split Bengal gram)4 to 5 garlic cloves – small to medium-sized1 teaspoon seedless tamarind¼ cup roughly chopped onions2 tablespoons desiccated coconut (not in the below photo)salt as required
- Soak the dried red chilies for 20 to 30 minutes in warm or hot water – adjust the quantity as per your taste preferences and depending on the type of chilies. I have used 3 Kashmiri dried red chilies as they are mildly spiced. You can also use Byadagi red chilies. For a spicier chutney, you can add 4 to 5 Kashmiri red chilies. Remove the seeds from the chillies, before you soak them in hot water. If you prefer, you can even opt not to soak the red chillies.
- Take all the chutney ingredients in a small blender or chutney grinder. Also add about 3 tablespoons of water.
- Begin to grind or blend the chutney ingredients. If required, you can add some more water while grinding. If you like a mix of sweet, tangy and spicy taste, add a bit of jaggery to the chutney ingredients while blending. 5. Grind to a fine, smooth and thick consistency.
- Remove the chutney in a bowl.
- Serve the Red Chutney with Mysore Masala Dosa, any plain dosa, idli or uttapam. This recipe will give a small bowl of chutney that is enough to be used as a spread for 8 to 9 dosa.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Allam Pachadi | Ginger Chutney | Allam Chutney Peanut Chutney Recipe | Groundnut Chutney Classic Coconut Chutney & Hotel Style Coconut Chutney (2 Ways) Tomato Chutney Recipe (2 South Indian Variations) This Red Chutney recipe from the blog archives first published in May 2013 has been updated and republished on December 2022.
title: “Red Chutney Red Dosa Chutney” ShowToc: true date: “2024-10-26” author: “Rico Mcnamara”
About Red Chutney
The classic spicy and tangy Red Chutney for dosa is made with main ingredients like roasted Bengal gram (chana dal), garlic, tamarind and dried red chilies with a bit of coconut. Another version that I make at home is this Red Chilli Chutney which has plenty of coconut in it and has a unique taste and flavor. This Red Chutney is also a raw chutney recipe – meaning that nothing is cooked here. except the roasted chana dal. So, the excess pungency in the onions can lend a strong taste in the chutney. Hence, the use of slightly sweet onions is always better for making this chutney. While using onions, you can also soak them in water for some time, sauté in little oil and then add to the Red Chutney for dosa. If you don’t like the raw taste of onion and garlic too, you can sauté them directly in some oil and then add to the chutney. The quantity of red chilies in this Red Chutney recipe can vary depending upon your spice preferences. The Kashmiri red chilies impart a beautiful deep red color to it. Soaking the red chilies in warm water helps in easily grinding the chutney. In the absence of roasted chana dal, you can fry the chana dal in some oil till browned and then use it for this chutney. This Red Chutney for dosa is prepared thick and has a slight sour taste as well due to the tamarind used in it. Thus, perfect for spreading without making the dosa soggy. You can use this Red Chutney as a spread for your masala dosa or serve it with a regular Masala Dosa, Idli or Medu Vada. Goes good with Uttapam and as a spread to make sandwiches too.
How to make Red Chutney
- Keep the following ingredients ready for making the chutney.
3 to 4 Kashmiri dried red chilies2 tablespoons roasted chana dal (roasted hulled and split Bengal gram)4 to 5 garlic cloves – small to medium-sized1 teaspoon seedless tamarind¼ cup roughly chopped onions2 tablespoons desiccated coconut (not in the below photo)salt as required
- Soak the dried red chilies for 20 to 30 minutes in warm or hot water – adjust the quantity as per your taste preferences and depending on the type of chilies. I have used 3 Kashmiri dried red chilies as they are mildly spiced. You can also use Byadagi red chilies. For a spicier chutney, you can add 4 to 5 Kashmiri red chilies. Remove the seeds from the chillies, before you soak them in hot water. If you prefer, you can even opt not to soak the red chillies.
- Take all the chutney ingredients in a small blender or chutney grinder. Also add about 3 tablespoons of water.
- Begin to grind or blend the chutney ingredients. If required, you can add some more water while grinding. If you like a mix of sweet, tangy and spicy taste, add a bit of jaggery to the chutney ingredients while blending. 5. Grind to a fine, smooth and thick consistency.
- Remove the chutney in a bowl.
- Serve the Red Chutney with Mysore Masala Dosa, any plain dosa, idli or uttapam. This recipe will give a small bowl of chutney that is enough to be used as a spread for 8 to 9 dosa.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Allam Pachadi | Ginger Chutney | Allam Chutney Peanut Chutney Recipe | Groundnut Chutney Classic Coconut Chutney & Hotel Style Coconut Chutney (2 Ways) Tomato Chutney Recipe (2 South Indian Variations) This Red Chutney recipe from the blog archives first published in May 2013 has been updated and republished on December 2022.
