Red Chutney ( Mysore Dosa Chutney)

Red Chutney, as the name suggests is a bright-coloured chutney which is used as a spread to make very popular Mysore dosa recipes which has origin from Mysore, Karnataka.

This popular Red Chutney is made with chana dal, urad dal, red chillies, garlic. These are the main ingredients to make it. This recipe comes along with coconut. I have used jaggery to reduce the sourness from the tamarind used.

Red Chutney is normally made little thick not very watery because then it is eat to be used as a spread for making mysore dosa. So use the required less water for grinding the chutney.

This chutney can be used also as a side dish for idli, dosa, vadai etc..,

INGREDIENTS

  • Chana dal- 3 tbsp
  • Urad dal- 1 and a half tbsp
  • Coconut- 3 pieces
  • Red chilli- 5
  • Garlic cloves- 2
  • Red chilli powder- 1 tsp
  • Tamarind- 1 tbsp pulp
  • Jaggery- little
  • Salt- as needed.

PROCEDURE

Heat one tbsp oil in a kadai. Keep the flame in low to medium. Add chana dal and urad dal. Saute till you get rich aroma from dal and the color changes a little. Use sesame oil for good taste.
Then add red chillies along with garlic cloves in a medium flame and saute till red chillies turn crisp and cool it down completely.
Now take a mixer and add roasted chana dal, urad dal, garlic cloves, red chillies along with coconut pieces along with 1 tsp red chilli powder, 1 tbsp tamarind pulp, little jaggery and salt. Grind it to a smooth paste by adding required water. Let the paste be little thick in consistency to spread.
Mysore dosa chutney also called as Red Chutney is ready. This can be used as a spread for 7 to 8 dosas.

TIPS

  • Use Kashmiri red chillies for bright red colour.