Here is my simple and easy recipe for the Red Dosa Chutney using just 4 ingredients. Perfect for spreading inside of crispy hot dosas or for adding a spicy kick to your sandwiches, wraps, or serving with Indian meals.
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What is Red Dosa Chutney
Red Dosa chutney, also known as "Mysore masala chutney" or "Mysore red chutney," is a flavorful and spicy condiment that originates from the city of Mysore in Karnataka, India.
This red chutney is often spread inside Mysore Masala Dosa and is also a popular accompaniment served with Uttapam, Idli, Dosa, Besan Chilla and other South Indian food.
The traditional recipe calls for ingredients like coconut, tamarind, onion, etc in addition to ingredients like roasted chana dal and dried chilies.
Sharing my simple take using just 4-ingredients that you can whip up in just 5 minutes while you wait for the dosa to cook on the cast iron griddle.
Ingredients
- Roasted Chana Dal - also known as "Dalia" in Hindi, or "Pottukadalai" in South India. Roasted gram adds a creamy texture and body to this chutney.
- Kashmiri Red Chilies - adds mild heat and vibrant orange color to the chutney. If you like spicier chutney, substitute half of it with a spicier variety like Guntur chili or Byadgi chili.
- Garlic - fresh garlic cloves are a must in this recipe as they add a kick of spice and lots of flavor to the chutney
- Lemon Juice - fresh lemon juice brightens up the flavors while balancing the spice in the chutney. You can also use tamarind paste instead.
How to Make Dosa Red Chutney
- Add all the ingredients to the blender
- Blend until smooth, scraping the sides of the jar once or twice to make a smooth chutney
Serving
- Mysore Masala Dosa - Spread 2 to 3 teaspoons of red chutney on the dosa once it's cooked halfway through. You can also add spicy potatoes on top. Cook for an additional 2 to 3 minutes or until the bottom turns golden brown.
- Sandwiches - Spread the chutney on bread slices while making Bombay Sandwich for an extra spicy kick
- Serve with Masoor Dal Chilla, Moong Dal Chilla, Aloo Parathas, or Spinach Paratha for breakfast or a light lunch
Storing
Store refrigerated in an airtight container for up to 5 days. You can also freeze the chutney in silicone ice cube trays.
Variations & Substitutions
- Add 2 tablespoons lightly roasted fresh, frozen, or dry grated coconut to the chutney
- Use tamarind paste in place of lemon juice
- Saute a small onion in oil for a couple of minutes. Add it to the blender along with the other ingredients.
More Chutney Recipes
- Tamarind Chutney
- Cilantro Mint Chutney
- Peanut Chutney
- Green Tomato Chutney
- Dry Maharashtrian Chutneys
Recipe
Red Chutney for Dosa
Equipment
Ingredients
- ⅓ cup roasted chana dal
- 8 garlic cloves
- 8 whole dried Kashmiri red chillies
- 1 tablespoon lemon juice
- 1½ teaspoon kosher Salt
- ½ cup water add 1 to 2 tablespoons more if needed.
Instructions
- Add all ingredients to the blender jar.
- Blend until smooth, scraping the sides of the jar once or twice to make a smooth chutney. Add more water if needed.
Video
Notes
- Add 2 tablespoons lightly roasted fresh, frozen, or dry grated coconut to the chutney
- Use tamarind paste in place of lemon juice
- Saute a small onion in oil for a couple of minutes. Add it to the blender along with the other ingredients.
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