More Chutney Recipes
Tamarind Chutney Cilantro Mint Chutney Peanut Chutney Green Tomato Chutney Dry Maharashtrian Chutneys
Recipe
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry 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.
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.
