4.8 from 48 votes
Red Chutney Recipe | Red Dosa Chutney
Red Chutney for Dosa is made with roasted Bengal gram, Kashmiri dried red chilies, tamarind, garlic and onion. Spread this spicy and tangy condiment on your dosa or enjoy it as a dip with idli, vada, uttapam or masala dosa.
Prep Time
15 mins
Total Time
15 mins
Servings:
2
Calories:
105 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
- 2 tablespoons bengal gram bhuna chana dal, roasted
- 4 to 5 garlic small to medium sized, cloves
- 3 to 4 dried red chili 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, Kashmiri variety
- 1 teaspoon tamarind - seedless
- ¼ cup onion 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.
Cup of Yum
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 Information
Calories
105kcal
(5%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
590mg
(25%)
Potassium
293mg
(6%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
645IU
(13%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
100mg
(111%)
Vitamin E
1mg
Vitamin K
10µg
Calcium
56mg
(6%)
Vitamin B9 (Folate)
20µg
Iron
2mg
(11%)
Magnesium
22mg
(6%)
Phosphorus
48mg
Zinc
1mg
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 105
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 590mg | 25% |
| Potassium | 293mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 645IU | 13% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 100mg | 111% |
| Vitamin E | 1mg | |
| Vitamin K | 10µg | |
| Calcium | 56mg | 6% |
| Vitamin B9 (Folate) | 20µg | |
| Iron | 2mg | 11% |
| Magnesium | 22mg | 6% |
| Phosphorus | 48mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.