A spicy and flavorful red chutney perfect for pairing with dosa.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a hot pan, roast chana dal, arhar dal, and urad dal until they are golden brown.
Add mustard seeds to the pan and let them splutter.
Add dry red chili powder and curry leaves to the pan.
Add the roasted chana dal, arhar dal, and urad dal to the pan.
Add chopped onion, garlic, and tomato to the mixture.
Add turmeric powder, salt, and sugar, and mix well.
Grind all the ingredients into a smooth paste.
Adjust the amount of red chili powder according to your spice preference.
Ensure the dals are roasted well for a nutty flavor.
How do I make red chutney from scratch?
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.
Is this red chutney recipe suitable for vegan diets?
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.
What can I substitute for chana dal in red chutney?
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.
How should I store leftover 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.
What dishes pair well with red chutney?
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.
