21 Aug 2017

Red Chutney for Idli and Dosa

There are many versions of onion tomato chutney in my blog and out of all of it, this one is my husband's favorite. It's simple to make and tastes spicy and delicious. I make this every time I don't want to make a coconut based chutney. Goes very well with idli or dosa.

Red Chutney

Preparation time 8 mins | Cooking time 5 mins | Serves 1 or 2

  • Onion - 1
  • Tomato - 2
  • Garlic pods - 3
  • Red chilli - 3 or 4
  • Tamarind - a small piece (about 1 cm piece)
  • Salt - to taste
To Temper
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - few
  • Hing - a pinch
Red Chutney

Other chutney recipes

Red Chutney

1. Roughly chop the onions and tomatoes. 

2. In a kadai, add the onions, tomatoes and garlic and saute for 3 minutes.
3. Then add the red chillies and tamarind and saute for a minute.

4. Remove from flame and let it cool.
5. Once it cools down, transfer to a blender and add required salt. Blend till it's a smooth paste.

6. In the same kadai, heat the oil and add the mustard seeds, urad dal, curry leaves and hing. Wait for it to splutter.
7. Now add the ground chutney and cook for 3 minutes till it's slightly thick.
8. Switch off and serve.

Red Chutney

1. You can switch off the flame depending on the consistency of the chutney that you prefer. 

Until next time,
 photo New signn_zps3ubziitr.png
Share this post if you found it useful!


Post a Comment

Thank you for stopping by and taking the time to leave a comment. I appreciate you! Please don't leave your blog links or event links here. Thanks for understanding!