red chilli chutney

The Ultimate Red Chutney Recipe for Masala Dosa: A fusion of Indian delight

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.

red chutney
red chutney

Why Choose Our Red Chutney Recipe?

Authentic South Indian Flavors

Our red chutney recipe stays true to the authentic South Indian taste, ensuring you get a genuine culinary experience.

Easy-to-Follow Instructions

Our step-by-step guide makes it easy for even beginners to prepare this chutney with confidence.

Customizable Spice Level

You can adjust the number of red chilies to suit your spice tolerance, making it perfect for everyone.

Versatile Pairing

This red chutney isn’t just for masala dosa; it pairs wonderfully with idlis, vadas, and other South Indian delights.

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 tomatoes
  • 3- curry patta
  • dried Kashmiri red chilli
  • 1 teaspoon – jeera (cumin seed)
  • Rai / Mustard seed
  • 3 tablespoons water
  • salt
  • 2 tsp Oil

Instruction for red chutney recipe

  1. 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.
  2. 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.
  3. 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.
  4. Now add the tamarind juice and cook for 30 seconds.
  5. 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.)
  6. If necessary, add 1-2 teaspoons of water to the mixer grinder to achieve the desired smoothness. Mix into a bowl.
  7. 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.
  8. When the mustard seeds begin to pop, wait until they have finished popping before adding the tadka or tempering to the red chutney.
  9. Idli, dosa, or any other south Indian dish goes well with this chutney when eaten fresh.

Serving suggestion for red chutney

  1. As a dip: Serve this chutney as a dip with samosas, pakoras, or any other deep-fried snack. It also goes well with crispy fried chicken or fish.
  2. As a spread: Use the red chutney as a spread on sandwiches, wraps, or burgers to add a spicy kick.
  3. With chaat: Drizzle the chutney over popular Indian street food like bhel puri, sev puri, or dahi puri to add a tangy and spicy flavor.
  4. With dosa: Spread this on the dosa to add a delicious flavor and heat to this popular South Indian breakfast dish.
  5. With rice: Mix the chutney with hot steamed rice to make a quick and tasty meal. You can also add some ghee or oil to make it more flavorful.
  6. With noodles: Use the red chutney as a sauce for stir-fried noodles or pasta dishes.


  • In the refrigerator, the leftover chutney keeps nicely for one to two days.
  • You can combine two to three different types of dry chilies. 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 odor
  • Add little jaggery to have a slightly sweet taste to the red chutney.
  •  red chutney tastes great when prepared spicy.


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.

Can I make a larger batch of chutney and store it for a longer time?

While it’s best to consume the chutney within a week for the freshest taste, you can make a larger batch and freeze it in small portions for longer storage. Thaw and use as needed.

Is this recipe suitable for vegetarians and vegans?

Yes, our red chutney recipe is suitable for both vegetarians and vegans, as it contains no animal products.

 Can I use this chutney as a dip for snacks?

Absolutely! This chutney makes a fantastic dip for various snacks like samosas, bhajis, and more. Its spicy and tangy flavor adds a delightful twist to your favorite snacks.


In conclusion, our red chutney recipe for masala dosa is a culinary gem that brings the authentic flavors of South India to your kitchen. With its perfect blend of spiciness and tanginess, this chutney is a must-have accompaniment for your crispy dosas, idlis, vadas, and more. Our easy-to-follow instructions, expert tips, and customizable spice levels ensure that you can tailor this recipe to your taste preferences.

By choosing our red chutney recipe, you’re not only treating your taste buds to a burst of flavor but also gaining the satisfaction of creating this traditional delight from scratch. No more relying on restaurants; you can now enjoy the genuine taste of South India in the comfort of your own home.



Calories 434kcal
Fat 31g
Carbohydrates 32g
Protein 11g
Vitamin A
iron 5mg


red chilli chutney

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