The traditional Red Chutney for dosa is made using roasted Bengal gram (chana dal), garlic, tamarind, dried red chilies, and a little bit of coconut as the key components.
This chutney is created with red chile, onion, ginger, and garlic and is a spicy condiment. And this red chutney is used as a spread in the well-known Mysore masala dosa, but it is also utilized in our ordinary Masala dosa recipe.
As tomato onion chutney, often known as red chutney, there are numerous red chutney variations. But because it only needs a few ingredients and is also spicy, this chutney is really easy to create.
Ingredients for red chutney recipe
- 1 tbsp Urad dal
- 1 tbsp Chana dal
- 1 teaspoon tamarind – seedless
- ¼ cup onions – roughly chopped
- 1/2 cup tamatoes
- 3- curry patta
- dried kashmiri red chilli
- 1 teaspoon – jeera (cumin seed)
- Rai / Mustard seed
- 3 tablespoons water
- 2 tsp Oil
Instruction for red chutney recipe
- In a pan heat up the oil and then add the Dried Kashmiri Red Chilli, once they start changing color take them out in a bowl.
- The onions should be added to the same pan after the cumin seeds have cooked for 10 seconds. Cook the onions for 2 minutes, or until they are halfway done.
- Add the tomatoes, curry leaves, turmeric, and salt after the onions have simmered for half the time. then cook for another 6-7 minutes, or until everything is done.
- Now add the tamarind juice and cook for 30 seconds.
- In a mixer grinder, combine this mixture with the dried Kashmiri chilies after turning off the flame. (Be sure to only grind them once the mixture has reached room temperature.)
- If necessary, add 1-2 teaspoons of water to the mixer grinder to achieve the desired smoothness. Mix into a bowl.
- It’s time to temper. When the split black gram’s color begins to change after being added to hot oil in a tempering pan, add the mustard seeds.
- When the mustard seeds begin to pop, wait until they have finished popping before adding the tadka or tempering to the red chutney.
- Idli, dosa, or any other south Indian dish goes well with this chutney when eaten fresh.
What ingredients are used in masala or red chutney for dosa?
Roasted chana dal, Kashmiri dried red chilies, tamarind, garlic, and onion are the main ingredients in the Red Chutney for dosa or masala dosa.
After grinding, do I still need to simmer this chutney?
No, after grinding the chutney, you don’t need to heat it. To give the chutney a richer taste, you might first sauté the onions in olive oil before adding them.
What else may this chutney be served with besides dosas?
Additionally, you may use this Red Chutney as a spread for sandwiches or serve it with idli, vada, bonda, and uttapam.
- In the refrigerator, the leftover chutney keeps nicely for one to two days.
- You can combine two to three different types of dry chillies. Reduce their quantity if you just use red chilies for their heat.
- Garlic, ginger, and onion can all be fried. However, this aids in removing the raw odour
- Add little jaggery to have a slightly sweet taste in the red chutney.
- red chutney taste great when prepared spicy..
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