Name: Red Chutney Recipe | Red Dosa Chutney
Ingredients: 2 tablespoons roasted Bengal gram (bhuna chana dal); 4 to 5 garlic cloves – small to medium sized; 3 to 4 Kashmiri dried red chilies – 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.; 1 teaspoon tamarind – seedless; ¼ cup onions – roughly chopped; 2 tablespoons desiccated coconut – unsweetened; salt as required; 3 tablespoons water – for grinding chutney ingredients

Ingredients

2 tablespoons roasted Bengal gram (bhuna chana dal)
4 to 5 garlic cloves – small to medium sized
3 to 4 Kashmiri dried red chilies – 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.
1 teaspoon tamarind – seedless
¼ cup onions – roughly chopped
2 tablespoons desiccated coconut – unsweetened
salt as required
3 tablespoons water – for grinding chutney ingredients

Steps

Rinse and chop the onions and garlic, then set the other chutney ingredients aside.
If you wish, soak the red chillies in hot or warm water for 20 to 30 minutes. Alternatively, blend them immediately without soaking.
Put all the ingredients into a small blender or a chutney grinder.
Pour in very little water and grind until the chutney is fine, smooth and thick.
Move the chutney into a small bowl.
Offer the Red Chutney alongside Mysore Masala Dosa or any plain dosa, or spread it on dosa or uttapam.
This quantity makes a small bowl of chutney, enough to spread on 8 to 9 dosa.