Red Chutney Recipe – Kashmiri Chili & Chana Dal Dosa Companion

Last Updated on 2 months by Neha Deshmukh

Red Chutney Recipe – Kashmiri Chili & Chana Dal Dosa Companion

Hey everyone! If you’re anything like me, a good dosa is always a good idea. And honestly, a dosa is only as good as its chutney, right? This red chutney is a game-changer. It’s vibrant, flavorful, and has just the right amount of kick. I first made this when I was trying to recreate the taste of my favorite dosa place, and let me tell you, it got pretty close! It’s become a staple in my kitchen ever since.

Why You’ll Love This Recipe

This isn’t just any red chutney. It’s a beautiful blend of smoky, spicy, and slightly tangy flavors, thanks to the Kashmiri red chilies and chana dal. It’s incredibly versatile – perfect with dosas (obviously!), idlis, vadas, or even as a dip for your favorite snacks. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 tsp oil
• 2 tbsp chana dal (split chickpeas)
• 4 garlic cloves
• 1 inch ginger
• 1 finely chopped onion
• 3 whole dried Kashmiri red chilies
• ¼ tsp turmeric powder
• Salt to taste
• Water as required

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Chana Dal: Significance & Soaking (Optional)

Chana dal is the star here, lending a lovely nutty flavor and texture. You’ll need about 30-40 grams. Soaking the chana dal for about 30 minutes before cooking isn’t essential, but it can help it cook a little faster and become even creamier.

Kashmiri Red Chilies: Flavor Profile & Heat Level

Kashmiri red chilies are key for that beautiful color and mild heat. They’re not overwhelmingly spicy, but they deliver a fantastic fruity flavor. You can find them at most Indian grocery stores. If you can’t find them, you can substitute with other dried red chilies, but be mindful of the heat level!

Oil Choice: Regional Variations & Alternatives

Traditionally, this chutney is made with a neutral oil like sunflower or vegetable oil. However, a teaspoon of sesame oil added at the very end can give it a lovely nutty aroma – my grandmother’s secret!

Turmeric: Benefits & Quality

Turmeric adds a beautiful color and a subtle earthy flavor, plus all those amazing health benefits! Use a good quality turmeric powder for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat.
2. Add the chana dal and sauté until it turns lightly golden brown – about 3-5 minutes. Keep stirring so it doesn’t burn!
3. Now, toss in the garlic cloves, ginger, and chopped onion. Sauté until the onions become translucent and softened, around 5 minutes.
4. Add the dried Kashmiri red chilies, turmeric powder, and salt. Sauté for another 2-3 minutes, until the chilies are slightly crisp. This really helps release their flavor.
5. Take the pan off the heat and let the mixture cool completely. This is important for blending!
6. Transfer the cooled mixture to a blender. Add water gradually, a tablespoon at a time, and blend until you achieve a smooth, consistent paste.
7. And that’s it! Your vibrant red chutney is ready to serve.

Expert Tips

Here are a few things I’ve learned over the years to make this chutney even better:

Achieving the Perfect Consistency

The consistency is really up to you! I like mine fairly smooth, so I blend it for a good few minutes. Add more water if it’s too thick, or blend for longer if it’s too thin.

Adjusting Spice Levels

If you like things extra spicy, feel free to add a few more Kashmiri red chilies, or a pinch of cayenne pepper. Remember to taste as you go!

Blending Techniques for Smoothness

For an ultra-smooth chutney, try using a high-speed blender. If you’re using a regular blender, you might need to scrape down the sides a few times.

Variations

Want to switch things up? Here are a few ideas:

Vegan Red Chutney

This recipe is naturally vegan! Just double-check your oil if you’re being super strict.

Gluten-Free Red Chutney

Naturally gluten-free too! This chutney is a great option for those with dietary restrictions.

Spice Level Adjustments (Mild to Hot)

For a milder chutney, remove the seeds from the Kashmiri red chilies before blending. For a hotter chutney, add a few bird’s eye chilies!

Festival Adaptations (South Indian New Year)

My family always makes a big batch of this chutney for Ugadi (Telugu New Year) and Pongal. It’s considered auspicious and adds a festive touch to the meal.

Serving Suggestions

This chutney is amazing with:

• Mysore Masala Dosa
• Cheese Dosa
• Idli
• Vada
• Uttapam
• As a dip for vegetable pakoras or samosas

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so just add a splash of water and stir before serving. You can also freeze it in small portions for longer storage!

FAQs

Let’s answer some common questions:

What is the shelf life of this red chutney?

It lasts about 3-4 days in the fridge.

Can I make this chutney ahead of time?

Absolutely! It actually tastes even better after the flavors have had a chance to meld.

What can I substitute for Kashmiri red chilies?

You can use other dried red chilies, but be mindful of the heat level.

Is it possible to make this chutney without garlic?

Yes, you can definitely omit the garlic if you prefer. It will still be delicious!

How can I adjust the thickness of the chutney?

Add more water for a thinner chutney, or blend for longer for a thicker one.