Shaswati Red chutney for masala dosa is a traditional South Indian dish. It is a vibrant and spicy condiment that adds a burst of flavor to the dosa, enhancing the overall taste experience. Red chutney gets its name from the vibrant red color imparted by the Byadagi red chillies used in its preparation.
Preparation time: 2 hours 10 minutes
Cooking time: 10 minutes
Total time: 2 hours 20 minutes
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For boiling and soaking chillies:
– 10 pieces of Dry Byadagi red chillies
– Sufficient water to boil the chillies for 1 minute
For blending the chutney:
– Soaked Byadagi/Byadgi chillies
– 1 tbsp Roasted chana dal
– ½ tsp Cumin seed
– 1 tbsp Curry leaves or Coriander leaves
– Salt to taste (preferably rock salt)
– 9 Garlic cloves
– 1 medium-sized Diced onion
– Water (chilli-soaked water) as needed
– 1 small lemon size tamarind ball (optional)*
How to make red chutney for masala dosa
1. In a saucepan, bring water to a boil. Add the dry Byadagi red chillies to the boiling water and let them cook for 1 minute.
2. After 1 minute, set the boiled chillies aside and allow them to cool. Soak them in water for 2 hours. This will help soften the chillies and enhance their flavor.
3. After 2 hours, drain the water and keep it aside. You can use this water later while blending the chutney.
4. In a blender or food processor, add the soaked Byadagi chillies, roasted chana, cumin seed, curry leaves or coriander leaves, salt, garlic cloves, tamarind and diced onion.
5. Blend all the ingredients together until you achieve a smooth and thick consistency. If the chutney appears too thick, you can add a little water (use the chilli-soaked water) to adjust the consistency.
6. Taste the chutney and adjust the salt or other seasonings according to your preference.
7. Transfer the chutney to a serving bowl or airtight container.
8. The red chutney for Masala Dosa is now ready to be served with dosas or other South Indian snacks.
9. The best way to enjoy it, make a dosa on tawa. When it almost done, spread the red chutney on it and add masala. Fold the dosa and serve with green coconut chutney and sambar.
Note: This chutney can be refrigerated for up to 3-4 days. Make sure to store it in a clean and airtight container.
Enjoy your delicious Red Chutney with crispy Masala Dosa!
Here, you can read it in Bengali – মসলা ধোসার জন্য লাল চাটনি
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