The Fiery: Red Chutney For Masala Dosa

Mysore Masala Dosa red chutney is a spicy and tangy condiment that adds flavor and color to the popular South Indian dish. Made with a combination of red chilies, garlic, sesame seeds, and other ingredients, it complements the Dosa and elevates its taste to a whole new level.

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)

Red chutney, or 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.

Red Chutney For Dosa

Mysore Masala Dosa is a popular South Indian dish that originated in the city of Mysore, Karnataka. It is a savory pancake made from fermented rice and lentil batter, filled with spicy potato masala. One of the key components that enhances the flavor and adds a fiery kick to the dosa is the red chutney.

Red chutney is a vibrant and spicy condiment used as a spread. The chutney is smeared inside the dosa, and filled with potato masala. It is made from a combination of red chilies, from mild to hot red chili, garlic, sesame seeds, and some grated coconut to balance the spiciness in the chutney. The chutney adds a tangy and spicy taste and a beautiful red color to the dosa.

Ingredients for Mysore Masala Dosa Red Chutney

To prepare the fiery red chutney for Mysore Masala Dosa you will need:

• Red chilies: Red chilies are the primary ingredient that gives the chutney its spicy and vibrant flavor. You can use dried red chilies or Kashmiri red chilies for a milder heat level and a rich red color.
• Garlic cloves: Garlic adds a distinct and pungent flavor to the chutney. Use fresh garlic cloves for the best taste.
• Onion (optional): Some 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 soak the onions, in cold water for 15-20 minutes, this helps eliminate some of the raw, pungent flavors of the onions.
• Curry leaves: Curry leaves are an essential ingredient in South Indian cuisine. They have a unique aroma and add a subtle bitterness to the chutney, enhancing its taste.
• Tamarind paste: Tamarind paste lends a tangy and slightly sour taste to the chutney. It balances the spiciness and adds a pleasant tartness. You can use ready-made tamarind paste or soak tamarind pulp in warm water and extract the juice.
• Salt: Salt is necessary to enhance the flavors of the chutney and balance the spice level. Add salt according to your taste preferences.

How To Make Masala Dosa Red Chutney

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

Prep For Red Chutney

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

Grind The Ingredients For Red Chutney

1. In a mixer grinder, add soaked red chili, garlic, sesame seeds, coconut powder, ginger, tamarind pulp, and salt to taste. Note: Add only soaked chili, not the liquid.
2. Grind it to a smooth paste, using water as needed. Note: For grinding the chutney, use the water the chili was soaked in.
3. Transfer the red chutney into a serving bowl.

The chutney gets a pungent flavor from the raw garlic used in it. For a milder flavor, sauté the garlic for a minute, and use it to prepare the chutney.

Tips For Irresistible Red Chutney For Dosa

• Use a combination of red chili: I prefer to use 3 different types of chili from mild to hot in flavor. A combination of chili gives a nice kick to this chutney.
• Adjust the spice level: The spiciness of the chutney can be adjusted by increasing or decreasing the number of red chilies used. Remove the seeds from the chilies for a milder flavor.
• Sesame seeds: Nuts and seeds add a nice flavor and 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.
• Tamarind pulp or lemon juice adds a tangy flavor and acts as a natural preservative.
• Consistency: I prefer thick consistency chutney, for a concentrated flavor and it stays fresh longer. It spreads easily and the dosa does not become soagy. To serve chutney as an accompaniment, add water and thin it out to a desired consistency.
• Balancing flavors: Taste the chutney as you go and adjust the salt, tamarind paste, and other seasonings according to your preferences. Add small amounts at a time to avoid overpowering the other flavors.
• For grinding the chutney: Use the liquid the chili was soaked in, for maximum flavor. Gradually, add liquid to grind the chutney to a smooth paste.

Serving The Red Chutney

• Spread a generous amount of red chutney on the inside of the cooked Dosa.
• Place a portion of the spicy potato masala filling in the center of the dosa.
• Fold the dosa into a triangular shape or roll it up.
• Serve the Quinoa Mysore Masala Dosa hot, with some Tiffin Sambar, and Coconut Chutney for a delightful combination of tastes.
• You can use this red chutney as a spread for 8-12 dosa.
• You can spread red chutney inside the dosa, or serve it as a dip. It makes a great accompaniment to many dishes like Instant Rava Idli, Nav Dhan Masala Dosa, and Medu Vada. We love it with some paratha, or even with appetizers.
• Spread a layer of red chutney inside the masala sandwich.

Storing The Red Chutney For Dosa

Store the red chutney in refrigerator or freeze it. Here's how I store it:

• Refrigerate Chutney: Store the red chutney in an airtight container in the refrigerator. It can typically be kept for a few days. Serve it at room temperature.
• Freeze 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. Use the defrosted red chutney the same day for best results.
• I normally, use ice trays, to make red chutney cubes. Store the chutney cubes in a Ziploc bag and store them in the freezer. It is easy to thaw individual chutney cubes. Add a chutney cube, to a microwave-safe container, and microwave it for 15-20 seconds. The red chutney is ready to be used.

Frequently Asked Questions

TRIED THIS RECIPE?

Hope you enjoy this Fiery Red Chutney For Dosa!! If you give this recipe a try, please rate the recipe by clicking the stars on the recipe card. Leave a comment and share your experience. Thank you!

Follow me on Facebook, Pinterest, and Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!

More Chutney Recipes

• Coconut Chutney
• Green Mango Chutney
• Walnut Coconut Chutney
• Cranberry Coconut Chutney
• Dhaniya Pudina Chutney (Mint Cilantro Chutney)

More South Indian Recipes

• Quinoa Mysore Masala Dosa
• Cranberry Sambar
• Mixed Lentils Dosa [Adai Dosa]
• Tiffin Sambar [Restaurant Style Sambar]
• Upma [South Indian Breakfast]