Monday, September 8, 2014

Red Chutney for Mysore Masala Dosa | Fiery hot garlic chutney


The specialty of the Mysore Masala Dosa is the spicy red chutney that is smeared on the hot dosa. I have got many requests for the red chutney recipe. This time when I visited India, I got many versions from my relatives. Here is one of the versions I tried & loved it to bits!

PS: My red chutney doesn't look exceptionally red, because I did not have the less spicy version of the red chili (Kashmiri Chili or Byadagi Chili: These add a rich color to the chutney keeping it less spicy).

The Mysore masala dosa recipe can be found here.
The potato curry | aloo sabzi | palya recipe is here.

Preparation Time: 5 mins
Cooking Time: Nil


Ingredients: (Yields about a cup of chutney)
Roasted Gram dal | Putani | Daliya: 2 tbsp
Garlic: 3-4 lobes, refer notes
Onion: About 1/4 cup, diced
Red chili: 4 nos of spicy variety (Guntur Chili) & 4 nos of Kashmiri Chili
Tamarind : marble sized
Oil: 1/4 tsp
Salt: As needed



Method: 
Soak the red chilies and tamarind in warm water. Use about 1/4 cup of water. Let it soak for about 20-30 mins.

Heat oil in a wok. When oil is hot, throw in the diced onions. Saute the onions until they become translucent. This should not take more then 2-3 mins. 

Scoop out the sauteed onions. 
Add the soaked chilies, tamarind, garlic, sauteed onions, salt to the blender jar or food processor. Add the red chili soaked water & make a smooth and thick paste out of it. 
Scoop out the paste & chutney is ready. You could store this in the refrigerator for 2-3 days. 



Notes:
  • If you are using Indian garlic, use about 7-8 lobes, as Indian garlic is comparatively smaller in size. 
  • If the onion is non pungent, you could skip roasting the onion & use them raw. I generally use them raw in India while roast them here in US. I feel the onions are more pungent here. Pungent onions make the chutney bitter.