Crispy Dosa with a flavorful potato bhaji and a zingy scorching Pink Chutney is a delight to eat. When you ask me, the Pink Chutney for dosa or masala dosa is for retains! It’s the USP of the Mysore Masala Dosa. So, right here’s the spicy Pink Chutney recipe that I make at dwelling. It’s tremendous simple, will get achieved in only a blitz and elevates your South Indian snacks like none different!
About Pink Chutney
The basic spicy and tangy Pink Chutney for dosa is made with primary components like roasted Bengal gram (chana dal), garlic, tamarind and dried crimson chilies with a little bit of coconut.
One other model that I make at dwelling is that this Pink Chilli Chutney which has loads of coconut in it and has a novel style and taste.
This Pink Chutney can also be a uncooked chutney recipe – that means that nothing is cooked right here. besides the roasted chana dal.
So, the surplus pungency within the onions can lend a robust style within the chutney. Therefore, the usage of barely candy onions is all the time higher for making this chutney.
Whereas utilizing onions, you can too soak them in water for a while, sauté in little oil after which add to the Pink Chutney for dosa.
When you don’t just like the uncooked style of onion and garlic too, you possibly can sauté them immediately in some oil after which add to the chutney.
The amount of crimson chilies on this Pink Chutney recipe can range relying upon your spice preferences.
The Kashmiri crimson chilies impart a gorgeous deep crimson shade to it. Soaking the crimson chilies in heat water helps in simply grinding the chutney.
Within the absence of roasted chana dal, you possibly can fry the chana dal in some oil until browned after which use it for this chutney.
This Pink Chutney for dosa is ready thick and has a slight bitter style as nicely because of the tamarind utilized in it. Thus, excellent for spreading with out making the dosa soggy.
Tips on how to make Pink Chutney
1. Hold the next components prepared for making the chutney.
- 3 to 4 Kashmiri dried crimson chilies
- 2 tablespoons roasted chana dal (roasted hulled and cut up Bengal gram)
- 4 to five garlic cloves – small to medium-sized
- 1 teaspoon seedless tamarind
- ¼ cup roughly chopped onions
- 2 tablespoons desiccated coconut (not within the beneath picture)
- salt as required
2. Soak the dried crimson chilies for 20 to half-hour in heat or scorching water – modify the amount as per your style preferences and relying on the kind of chilies.
I’ve used 3 Kashmiri dried crimson chilies as they’re mildly spiced. You can too use Byadagi crimson chilies. For a spicier chutney, you possibly can add 4 to five Kashmiri crimson chilies.
Take away the seeds from the chillies, earlier than you soak them in scorching water. When you desire, you possibly can even choose to not soak the crimson chillies.
3. Take all of the chutney components in a small blender or chutney grinder. Additionally add about 3 tablespoons of water.
4. Start to grind or mix the chutney components. If required, you possibly can add some extra water whereas grinding.
When you like a mixture of candy, tangy and spicy style, add a little bit of jaggery to the chutney components whereas mixing.
5. Grind to a wonderful, clean and thick consistency.
6. Take away the chutney in a bowl.
7. Serve the Pink Chutney with Mysore Masala Dosa, any plain dosa, idli or uttapam. This recipe will give a small bowl of chutney that’s sufficient for use as a variety for 8 to 9 dosa.
- It is best to use onions which aren’t pungent and are barely candy. You might additionally sauté the onions and garlic in a little bit of oil earlier than mixing them.
- To keep away from the pungency of onions within the chutney, you possibly can soak the onions in chilly water for 15 to twenty minutes or sauté them in little oil until translucent after which add to the chutney.
- When you desire a really spicy and pungent chutney, add 1 to 2 extra Kashmiri crimson chillies or use chillies that are too spicy.
- As a substitute of desiccated coconut, use contemporary coconut. With contemporary coconut, the chutney’s shelf life decreases and you need to use it up fully. Don’t maintain any leftovers within the fridge.
- This Pink Dosa Chutney retains good for 1 to 2 days within the fridge.
The Pink Chutney for dosa or masala dosa is primarily manufactured from roasted chana dal, Kashmiri dried crimson chilies, tamarind, garlic and onion.
No, you don’t must cook dinner the chutney after grinding. Nonetheless, you possibly can sauté the onions in some oil first after which add to the chutney for an enhanced taste.
You can too serve this Pink Chutney with idli, vada, bonda, uttapam or use it as a variety to make sandwiches.
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Pink Chutney | Pink Dosa Chutney
Pink Chutney for Dosa is made with roasted Bengal gram, Kashmiri dried crimson chilies, tamarind, garlic and onion. Unfold this spicy and tangy condiment in your dosa or get pleasure from it as a dip with idli, vada, uttapam or masala dosa.
Prep Time 15 minutes
Cook dinner Time 0 minutes
Whole Time 15 minutes
Forestall your display screen from going darkish whereas making the recipe
First prep by rinsing and chopping onions and garlic. Put aside the remaining chutney components.
When you desire, soak crimson chillies in water in scorching or heat water for 20 to half-hour. You may even mix them straightaway with out soaking.
Take all of the components in a small blender or chutney grinder.
Add little or no water and grind to a wonderful, clean and thick consistency.
Switch to a small bowl.
Serve the Pink Chutney with Mysore Masala Dosa or any plain dosa. Or use it as a variety on dosa or uttapam.
The above recipe will give a small bowl of chutney that’s sufficient for use as a variety for 8 to 9 dosa.
- The leftover chutney retains nicely for 1 to 2 days within the fridge.
- You should utilize a mixture of two to 3 sorts of dry chillies. When you use spicier crimson chillies solely, cut back their quantity.
- Kashmiri crimson chillies usually are not spicy and provides shiny orange to crimson shade. When you make this crimson chutney recipe solely with Kashmiri chillies, and you like it spicy, then add 1 to 2 extra of the chillies.
- Bear in mind to take away the seeds from the chillies earlier than you soak them.
- Add little jaggery to have a barely candy style within the crimson chutney.
- The recipe could be scaled to make for extra portions.
Pink Chutney | Pink Dosa Chutney
Quantity Per Serving
Energy 105 Energy from Fats 9
% Day by day Worth*
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Vitamin A 645IU13%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 100mg121%
Vitamin E 1mg7%
Vitamin Ok 10µg10%
Vitamin B9 (Folate) 20µg5%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
This Pink Chutney recipe from the weblog archives first revealed in Might 2013 has been up to date and republished on December 2022.