Red Chutney / Mysore Masala Dosa Chutney

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 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. This chutney is vegan, and gluten-free.

 

 

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)

TYPES OF CHILI USED 

There are many variations to this Red chutney. But the basic ingredients remain the 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, whereas 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 skip it.

SEEDS & NUTS

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 OR FROZEN COCONUT

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

Pic Shown: 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.

OPTIONAL INGREDIENTS

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 flavors of the onions.

The consistency of this chutney is slightly thick. I like to keep it thick so it is easy to spread on the 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

Pic Shown: 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

PREP FOR RED CHUTNEY

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

HOW TO MAKE RED CHUTNEY

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.

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

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

Transfer the red chutney into a serving bowl.

HOW TO SERVE RED CHUTNEY

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.

HOW TO STORE RED CHUTNEY

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

Pic Shown: Red Chutney | Mysore Masala Dosa Chutney

 

 

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

WHAT CHILI TO USE

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

CONSISTENCY OF RED CHUTNEY

For grinding the chutney, use the liquid the chili was 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 a 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 the desired consistency.

NUTS & SEEDS TO USE

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.

FRESH OR FROZEN COCONUT

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

FREQUENTLY ASKED QUESTIONS

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 teaspoons of red chili powder, and adjust to taste.

CAN I USE ONLY KASHMIRI CHILI

Yes, Kashmiri chili is mild and is mainly used for its vibrant color. It will impart a 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 the same day for best results.

I normally, use ice trays, to make red chutney cubes. Once frozen, I just keep 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.

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, and Medu Vada. We love it with some paratha, or even with appetizers.

I also smear some red chutney inside the masala sandwich.

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

 

 

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