Red Chutney

To make red chutney from scratch, start by roasting 2 tbsp each of chana dal, arhar dal, and urad dal in a hot pan until golden brown. Then, add 1 tsp of mustard seeds and let them splutter. Next, incorporate 1 tsp of dry red chili powder and 5 sprigs of curry leaves. Combine the roasted dals with chopped onion, garlic, and tomato, and season with 1 tsp each of turmeric powder, salt, and sugar. Finally, grind all the ingredients into a smooth paste.

Yes, this red chutney recipe is completely vegan as it contains no animal products. It's a great option for those following a plant-based diet and pairs well with various vegan dishes like dosa or idli.

If you don't have chana dal, you can substitute it with split peas or even yellow lentils. While the flavor may vary slightly, these alternatives will still provide a similar texture and richness to your red chutney.

To store leftover red chutney, place it in an airtight container and refrigerate. It should stay fresh for up to a week. For longer storage, consider freezing it in small portions, which can last for up to three months.

Red chutney pairs wonderfully with South Indian dishes like dosa, idli, and uttapam. It can also be served as a spicy condiment with snacks like samosas or pakoras, enhancing their flavor.