Red Chutney For Masala Dosa

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Red Chutney For Masala Dosa is one of the best chutney recipes originating in south India. The condiment is made with a mix of coriander and roasted ground red chilies. The application of this recipe can be seen in preparing masala dosa and dahi vada appetizing dishes which have become very popular as a breakfast meal option throughout India. . . . . . .

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
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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

 

Red Chutney / Mysore Masala Dosa Chutney
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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

 

Red Chutney / Mysore Masala Dosa Chutney
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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

 

Red Chutney / Mysore Masala Dosa Chutney
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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.

Kempu Chutney | Red Chutney Recipe

Fiery red & hot Kempu Chutney recipe with detailed step by step pictures. North Karnataka style Red Chutney recipe – red chilly chutney recipe.

Kempu Chutney Recipe
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Kempu Chutney is a popular North Karnataka or Udipi special recipe but it also popular across the state with names like Red Chutney or Red Chilly Chutney. It is fiery red and hot, with looks matching the taste and it is only for those who prefer & love spicy stuff. I had the chance to taste it in an Udupi based restaurant served as a side dish for Akki Roti for the first time and fell in love with it. There are many variations to the same set of ingredients used from across South India or even India, but the proportions used make this recipe unique. While it can be served as a side dish for akki roti or any other breakfast recipe, it can also be used as a spread for mysore masala dosa.

Key Ingredients

Dried Red Chilly is the main ingredient for making this red chutney, and also why this chutney gets its iconic name – Kempu Chutney. Using Byadgi chillies gives the much preferred color as well as flavor to the chutney, however Guntur spicy chillies can be used too. Do not use Kashmiri Red Chillies for this recipe.

Garlic Cloves are another must for this chutney recipe. It adds to the flavor of the chutney, although it is upto your preference to adjust the quantity.

Onions slow roasted help break the spiciness of the chutney there by adding some texture to it too.

Jaggery is yet another magical ingredient which adds to the flavor and also helps balance the spice.

Tamarind is the only acidic ingredient in this chutney and it also helps balance the flavor of the chutney.

For full list of ingredients and exact measurements, check the recipe below.

How to make Red Chutney for Masala Dosa
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Tips & Important Notes For Making Kempu Chutney

Making North Karnataka Style Red Chutney is very easy and simple, it is also a beginner-friendly recipe. Do follow the below tips to make it perfectly.

Soaking the red chillies/boiling them for 2-3 mins ensures that the chillies get softer. Discard the water to reduce the spiciness to an extent.

Increase the quantity of the onions to make a less spicier version of the red chutney.

The chutney should be made by pulsing a few times in regular intervals without adding more water. It should be on the thicker side.

Tempering the chutney at the end is important – the oil should be smoking hot and should be added to the chutney immediately for best taste.

Kempu Chutney Recipe for Mysore Masala Dose
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Substitutions & Variations

Adding garlic cloves to the kempu chutney is optional however it makes a huge flavor difference. Adjust the quantity if needed.

After making the chutney, it can be added to the pan with tempering of mustard seeds and cooked for 3-4 minutes. However, I prefer adding the hot tempered oil to the chutney.

It is optional to temper the chutney especially if used as a spread for Mysore masala dose.

Storing And Serving Suggestions

Kempu Chutney is best served on the side of Akki Roti but can also be served with other South Indian or Karnataka special breakfast like Thatte Idli. It can also be used as a spread for Mysore Masala Dose. It can be stored in an airtight container for upto a week or ten days in fridge but can be left outside at room temperature for 2-3 days.

Mysore Masala Dosa With Red Chutney is a popular south Indian dish.

Mysore Masala Dosa With Red Chutney is crisp and flaky dosa. This dosa is made with traditional rice-based dosa batter. It is one of a variety of dosa dishes. Moreover, you can prepare this recipe for kids’ tiffin or for any time meal with any chutney or sambhar. In addition, it is the perfect one-dish meal containing all the required nutrients. So, try to make this recipe in your kitchen and share your valuable feedback in the comment section.

Tips and Suggestions by the Mom Chef :

  • If desired, add little water to the potato stuffing.
  • The red chutney consistency should be thick.
  • Before making dosa wipe the tawa with a cloth to spread dosa evenly.
  • Grease the tawa with oil, then rub potato or onion slice on the iron tawa before making dosa on it.
  • Garlic is optional.
  • Onion can be added to the chutney and stuffing.

Ingredients

  • FOR PREPARING POTATO STUFFING :
  • Oil – 2 Tablespoon
  • Cumin seeds / Jeera – 1/2 Teaspoon
  • Mustard seeds / Rai – 1/4 Teaspoon
  • Black gram / Urad dal – 1/4 Teaspoon (optional)
  • Bengal gram / Chana dal – 1/4 Teaspoon
  • Asafoetida / Hing – A pinch
  • Turmeric powder / Haldi powder – 1/4 Teaspoon
  • Green chilli / Hari mirch – 3 Slited
  • Curry leaves / Curry patta – A few
  • Ginger / Adrakh – 1 Inch grated (optional)
  • FOR BOILING POTATO :
  • Potato / Aloo – 3
  • Salt – As per taste
  • Turmeric powder / Haldi powder – 1/4 Teaspoon
  • FOR PREPARING RED CHUTNEY :
  • Roasted peanuts / Mungfali – 1/4 Cup (optional)
  • Garlic / Lahsun – 5 to 6 Cloves
  • Dry red chilli / Sukhi lal mirchi – 4 to 5
  • Salt – As per taste
  • Water – As required
  • FOR PREPARING MYSORE MASALA DOSA :
  • Idli batter – As required
  • Oil – As required
  • Carrot / Gajar – 1/4 Cup grated
  • Butter – For garnishing

Instructions

  1. FOR PREPARING POTATO STUFFING :
  2. Boil potatoes with salt and turmeric powder. Once done, peel it and mash it. Keep it aside.
  3. Heat oil in a pan. Add cumin seeds, mustard seeds, urad dal, bengal gram, asafoetida, turmeric powder, green chilli, curry leaves, ginger, and boiled potato. Mix well and saute it for 1 to 2 minutes.
  4. Then add salt. Mix well for 1 to 2 minutes. Cover the pan with a lid and cook it for 2 to 3 minutes. Once done, turn off the flame and keep it aside.
  5. FOR PREPARING RED CHUTNEY :
  6. Soak dry red chilli in water for 15 to 20 minutes.
  7. Take roasted peanuts, soaked dry red chilli, salt, and garlic in a grinding jar. Grind it for few a seconds and prepare thick consistency red chutney. Keep it aside.
  8. FOR PREPARING MYSORE MASALA DOSA :
  9. Heat the tawa on a medium to low flame. Before making dosa wipe the tawa with a cloth to spread dosa evenly.
  10. Pour the batter on tawa to make dosa. Pour some oil on top.
  11. Cook it on a medium to high flame for 2 to 3 minutes. Then spread red chutney on it.
  12. Now spread potato stuffing and carrot on half side of the dosa. Once done, fold it and take it out to a serving plate. Cut it and garnish it with butter.
  13. ‘Mysore Masala Dosa With Red Chutney’ is ready to be served.
  • Servings : 1
  • Ready in : 25 minutes

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