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Red Chutney / Mysore Masala Dosa Chutney

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Red chutney, also known as Mysore Masala Dosa chutney,  is hot and spicy, lip-smacking chutney (dip), perfect as a spread on DOSA or as an accompaniment to Idli, Dosa, Medu Vada or appetizers. This chutney is made with combination of red chilies, from mild to hot red chili, garlic, sesame seeds, and some grated coconut to balance the spiciness in the chutney. This chutney is vegan, gluten-free.

 

Red Chutney / Mysore Masala Dosa Chutney

 

RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)

Chutney (dip) and pickles are a must in every Indian home. Chutney or pickles, make a great accompaniment to many side dishes, or appetizers. At my home, you will always find 3 types of chutneys in my refrigerator – MINT CILANTRO CHUTNEY (Green chutney), TAMARIND CHUTNEY (Sweet and tangy chutney), and Red chutney (Mysore Masala Dosa Chutney)

There are many variations to this Red chutney. But the basic ingredients remain same – Red chili, and garlic. I have used 3 different types of red chili for making this chutney. Kashmiri red chili is low heat and is mainly used for the vibrant red color in the chutney.

Indian red chili and Thai chili, are used for the heat in the chutney. Indian red chili is mild, wheres Thai chili is quite hot. You can adjust the spiciness as per taste. My family loves spicy food, so I use Thai chili, you can totally skip it.

Sesame seeds impart flavor and also help bind the chutney. You can use roasted chana dal or roasted peanuts, cashews, would work fine. Occasionally, I also use some roasted pumpkin seeds for extra flavor.

Fresh, frozen or dry, coconut may be used. I have used desiccated coconut, for this recipe. Tamarind pulp or lemon juice add the tangy flavor, and also act as a natural preservative.

 

Red Chutney / Mysore Masala Dosa Chutney

 

This chutney has quite a pungent flavor due to the raw garlic used in it. If you do not like the raw, pungent flavor of the garlic, saute the garlic for a minute or so, and then use it in the chutney.

Some also like to add onion, I have not used onion in my recipe. If you prefer, feel free to add onion, raw or saute the onions, and use in the chutney. Alternatively, you can also soak the onions, in cold water for 15-20 minutes, this helps eliminate some of the raw, pungent flavor of the onions.

The consistency of this chutney is slightly thick. I like to keep it thick so it is easy to spread on dosa. When serving the chutney as an accompaniment, I thin it out by adding some water. Feel free to adjust the consistency of the chutney to your liking.

INGREDIENTS FOR RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)

6-8 garlic cloves

3-4 DRIED KASHMIRI CHILI WHOLE, low heat chili

6-8 WHOLE RED DRIED CHILI, medium heat chili

5-6 WHOLE DRY RED CHILI PEPPERS, hot chili, adjust to taste

1/2 inch ginger

1/4 cup COCONUT POWDER, desiccated

2 tablespoon SESAME SEEDS

1-2 teaspoon tamarind pulp or lemon juice, adjust to taste

salt to taste

 

Red Chutney / Mysore Masala Dosa Chutney

 

HOW TO MAKE RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)

This chutney does not require any cooking, basically you add all the ingredients to a blender, and make a smooth paste. Here’s my easy recipe for making this Red chutney.

You will need BLENDER

Soak the chilies, in warm water for 20-30 minutes.

In a mixer grinder, add soaked red chili, garlic, sesame seeds, coconut powder, ginger, tamarind pulp, salt to taste.

Note: Add only soaked chili, not the liquid.

Grind it to a smooth paste, using water as needed.

Note: For grinding the chutney, use the water the chili were soaked in.

Transfer the red chutney into a serving bowl.

Enjoy this lip-smacking, spicy Red chutney with QUINOA MYSORE MASALA DOSA

You can use this red chutney as a spread for 8-12 dosa.

This red chutney can be refrigerated for 3-5 days. Store it in a air-tight glass container.

Pic Shown: Red Chutney (Mysore Masala Dosa Chutney)

 

Red Chutney / Mysore Masala Dosa Chutney

 

PRO TIPS FOR PERFECT RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)

Use combination of red chili. I prefer to use 3 different types of chili from low to hot in flavor. Combination of chili gives a nice kick to this chutney. Add hot chili as per taste.

For grinding the chutney, use the liquid the chili were soaked in, for maximum flavor. Do not add the liquid all at once, add it gradually as needed to grind it into a smooth paste.

I prefer thick consistency chutney, for concentrated flavor and it stays fresh longer. Also, it is easy to spread on dosa, and the dosa does not get soggy due to the chutney. When serving the chutney as an accompaniment, I add some water and thin out the chutney to a desired consistency.

Nuts, and seeds add a nice flavor and also help in binding the chutney. Do not skip it. I have used sesame seeds, feel free to use nuts of your choice – roasted peanuts, roasted chana dal, cashews, pumpkin seeds.

Coconut helps balance the spiciness in the chutney. You can use fresh, frozen or desiccated coconut.

FAQ ABOUT RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)

CAN I USE CHILI POWDER

Yes, instead of dry whole red chili, you can use red chili powder. Grind all other ingredients, along with 2-3 teaspoon of red chili powder, adjust to taste.

CAN I USE ONLY KASHMIRI CHILI

Yes, Kashmiri chili is mild and is mainly used for it’s vibrant color. It will impart nice mild flavor and color to the chutney.

CAN I USE CURRY LEAVES

Yes, you can add 1-2 sprigs of curry leaves (leaves only) for freshness and flavor.

CAN I FREEZE THE RED CHUTNEY

Yes, you can freeze the chutney. Red chutney stays good for up to a month in the freezer. Divide it into freezer safe container, and store it. Defrost the chutney overnight in the refrigerator, and use it as suggested. Once, defrosted use the red chutney same day for best results.

I normally, use ice trays, to make red chutney cubes. Once frozen, I just keep the chutney cubes into a Ziploc bag and store it in the freezer. It is easy to thaw individual chutney cubes. Add a chutney cube, in a microwave safe container, and microwave it for 15-20 seconds. The red chutney is ready to be used.

SERVING SUGGESTIONS FOR RED CHUTNEY

You can spread red chutney inside the dosa, or serve it as a dip. It makes a great accompaniment to many dishes such as Idli, Dosa, Medu Vada. We love it with some paratha, or even with appetizers.

I also smear some red chutney inside masala sandwich.

Pic Shown: Quinoa Mysore Masala Dosa, served with some Tiffin Sambar, Red chutney, and Coconut Chutney

 

Red Chutney / Mysore Masala Dosa Chutney

 

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RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)

Red chutney (dip) – hot and spicy, lip-smacking chutney, spread it on DOSA or serve it as a dip with Dosa, Idli, or Medu Vada.
Course Condiments
Cuisine Indian, South Indian
Keyword mysore dosa red chutney,red chutney mysore masala dosa,red chutney,dosa chutney, chili garlic chutney
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 oz
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)

Instructions

  • Soak the chilies, in warm water for 20-30 minutes.
  • You will need BLENDER
    In a mixer grinder, add soaked red chili, garlic, sesame seeds, coconut powder, ginger, tamarind pulp, salt to taste.
    Note: Add only soaked chili, not the liquid.
  • Grind it to a smooth paste, using water as needed.
    Note: For grinding the chutney, use the water the chili were soaked in.
  • Transfer the red chutney into a serving bowl.
  • Enjoy this lip-smacking, spicy Red chutney with QUINOA MYSORE MASALA DOSA
  • You can use this red chutney as a spread for 8-12 dosa.
  • This red chutney can be refrigerated for 3-5 days. Store it in a air-tight glass container.

Notes

I used this Red chutney in - QUINOA MYSORE MASALA DOSA
Please refer to the post for the following:
  1. PRO TIPS FOR PERFECT RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)
  2. FAQ ABOUT RED CHUTNEY (MYSORE MASALA DOSA CHUTNEY)

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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