Red Chutney for Idli and Dosa
This vibrant red chutney is a perfect accompaniment for idli and dosa. The recipe brings back memories of my childhood breakfasts, where the aroma of sizzling red chilies and tamarind filled the kitchen. The addition of coconut adds a creamy texture, while the tamarind provides a tangy kick. It's simple, flavorful, and customizable to your spice preference.
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Ingredients
oil (preferably sesame oil or any cooking oil)2tbsp
dry red chilies (adjust to spice level; use Kashmiri chilies for color or Byadgi for flavor)2sprigs
medium onion, sliced1
garlic2clove
medium tomato, chopped1
grated coconut (fresh or frozen; optional but adds creaminess)2tbsp
salt to taste1dash
tamarind paste or a small piece of tamarind1/2tsp
Optional ingredients
roasted chana dal (for a thicker texture)1tbsp
curry leaves (for extra flavor)1sprig
Nutrition (per serving)
Calories
47.1kcal (2.36%)
Protein
0.6g (1.1%)
Carbs
1.4g (0.5%)
Sugars
0.2g (0.4%)
Healthy Fat
3.8g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
How to make Red Chutney for Idli and Dosa
- Step 1
Heat oil in a pan and add the dry red chilies. Fry for a few seconds until aromatic.
- Step 2
Add sliced onions and garlic. Sauté until the onions turn golden brown.
- Step 3
Add the chopped tomato and cook until soft and mushy.
- Step 4
Add grated coconut, salt, and tamarind. Cook for another one to two minutes.
- Step 5
Let the mixture cool slightly. Grind it into a smooth paste using a little water. Adjust consistency as needed.
- Step 6
Optional: Temper mustard seeds and curry leaves in a teaspoon of oil and pour over the chutney before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
47.1kcal (2.36%)
Protein
0.6g (1.1%)
Carbs
1.4g (0.5%)
Sugars
0.2g (0.4%)
Healthy Fat
3.8g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use Kashmiri chilies for a vibrant red color or Byadgi chilies for a smoky flavor.
Adding roasted chana dal will give the chutney a thicker texture.
Fresh coconut enhances the creaminess, but frozen coconut works just as well.
Adjust the water while grinding to achieve your desired consistency.
Tempering with mustard seeds and curry leaves adds an extra layer of flavor.
FAQS
Can I skip the coconut?
Yes, coconut is optional. It adds creaminess, but the chutney will still taste great without it.
What type of chilies should I use?
You can use Kashmiri chilies for color or Byadgi chilies for flavor. Adjust the quantity based on your spice preference.
How do I store the chutney?
Store the chutney in an airtight container in the refrigerator for up to 2 days.
Can I use tamarind paste instead of fresh tamarind?
Yes, tamarind paste works perfectly. Use about half a teaspoon or adjust to taste.
What can I serve this chutney with?
This chutney pairs wonderfully with idli, dosa, vada, or even as a spread for sandwiches.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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