Simple, practical, and full of everyday flavour, Red Chutney Recipe | Red Dosa Chutney is a gluten-free, vegan South Indian side dish made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: South Indian
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
- 1 teaspoon tamarind (- seedless)
- ¼ cup onions (- roughly chopped)
- 2 tablespoons desiccated coconut (- unsweetened)
- salt (as required)
- 3 tablespoons water (- for grinding chutney ingredients)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
