The Fiery: Red Chutney For Masala Dosa
Mysore Masala Dosa chutney or red chutney, perfect as a spread on dosa or as an accompaniment to Idli, Dosa, Medu Vada, or appetizers.
Servings 6 oz
Equipment
Ingredients
Ingredients for Mysore Masala Dosa Red 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 Thai chili peppers dry, hot chili, adjust to taste
- ½ inch ginger
- ¼ cup coconut powder, desiccated
- 2 tablespoon sesame seeds
- 1-2 teaspoon tamarind pulp or lemon juice, adjust to taste
- salt to taste
Instructions
- Soak the chilies, in warm water for 20-30 minutes.
- You will need BlenderIn 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
- 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.
- I used this Red chutney in - Quinoa Mysore Masala Dosa
- Please refer to the post for the following:
- Tips For Irresistible Red Chutney For Dosa
- Frequently Asked Questions