This Purple Chilli Chutney is one other model of the basic Red Chutney for dosa that I often make at house. The principle distinction is that this Purple Chilli Chutney has coconut in it together with purple chillies, chana dal and spices, and the opposite one is made with out coconut. Thus, this may also be known as as Purple Coconut Chutney. This chutney is a speciality from Tamil Nadu and barely spicier too. It goes finest with Idli, Masala Dosa and Medu Vada.
About Purple Chilli Chutney
This Tamil Nadu model Purple Coconut Chutney is zingy, sizzling and absolutely packs a punch with its flavors. Although, I’ve stored this chutney mildly spiced through the use of much less chillies, you possibly can add to the fieriness by rising the variety of chillies in it.
To get a extra reddish hue on this Purple Chilli Chutney with Chana Dal, you possibly can add Kashmiri dried purple chillies. These will not be too sizzling as nicely and impart a pure purple coloration to the chutney. One other related recipe which you could strive is that this Red Coconut Chutney (Kerala Style).
There’s a sure sourness on this Purple Chilli Chutney which is as a result of addition of tamarind. It balances out the warmth within the chutney that comes from the chillies. Nevertheless, the perfect half about this chutney is the cracking flavorful tempering that’s added within the final.
Whereas this Purple Chilli Chutney is ideal with idli, dosa and medu vada, you can even savor it with uttapam, Mysore Bonda and completely different pakoda. The perfect approach to devour it’s instantly after getting ready.
Step-by-Step Information
make Purple Chilli Chutney
Prep and Mix Chutney Components
1. Measure and preserve all of the components prepared for making the chutney.
2. In a grinder jar or a sturdy blender, take ½ cup grated coconut (contemporary or frozen) and ¼ cup roasted chana dal (cut up and hulled Bengal gram).
You’ll be able to skip the roasted Bengal gram should you don’t have it. If skipping, then add much less water whereas grinding.
3. Subsequent, add 2 to three chopped garlic cloves (small to medium-sized), 1 teaspoon chopped ginger, 1 to 2 dried purple chillies (damaged and seeds eliminated) and 1 teaspoon tamarind.
You’ll be able to enhance the variety of purple chillies for a spicier chutney.
4. Additionally, add salt as required.
5. Lastly, add water as required. I’ve added ½ cup water however you possibly can add as per the required consistency of the chutney you like.
6. Grind or mix all of the components until a easy and positive consistency is achieved.
7. Take the Purple Chilli Chutney in a heatproof bowl.
Tempering For Chilli Chutney
8. Measure and preserve all of the components prepared for the tempering of the chutney.
9. Warmth 1 tablespoon oil in a small pan. Hold warmth to a low. Add 1 teaspoon mustard seeds first and allow them to crackle.
10. Subsequent, add 1 teaspoon cumin seeds and fry them until they splutter.
11. Add 1 pinch asafoetida and 1 sprig curry leaves.
12. Fry them for just a few seconds till the curry leaves change into crisp.
13. Pour the entire sizzling tempering combination over the chutney.
14. Combine nicely and serve the Purple Chilli Chutney with rava idli, masala dosa, rava dosa, oats idli, Mysore bonda, uttapam or medu vada.
Knowledgeable Ideas
- You’ll be able to skip the roasted chana dal whereas making the chutney. If skipping the lentils, add much less water whereas grinding.
- For a spicier chutney, you possibly can enhance the variety of dried purple chilies. To make the chutney much less sizzling, deseed the chillies. Use Kashmiri dried purple chillies for a deep coloration and fewer spicy chutney.
- The amount of water whereas grinding might be adjusted in accordance with the required consistency of the chutney.
- This Purple Chilli Chutney with chana dal might be frozen and consumed inside 1 to 2 days.
Extra Chutney Recipes To Attempt!
Chutney Recipes
Chutney Recipes
Vegan Recipes
Chutney Recipes
Purple Chilli Chutney
This Tamil Nadu model Purple Chilli Chutney is made with purple chilies, chana dal, coconut and spices. It tastes good with idli, dosa, vada, uttapam, pakoda and bonda.
Prep Time 10 minutes
Cook dinner Time 5 minutes
Whole Time 15 minutes
for tempering the chutney
Stop your display from going darkish whereas making the recipe
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Take the grated coconut, roasted chana dal, dried purple chillies, chopped ginger, chopped garlic cloves, tamarind and salt in a grinder jar or blender.
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Mix or grind all of the components with ½ cup water or as required, to a easy and positive consistency.
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Switch the chutney to a heat-proof bowl – like a metal or glass bowl.
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Warmth oil in a small pan and preserve the flame to a low.
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Add the mustard seeds first and allow them to crackle.
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Add cumin seeds and fry them until they crackle.
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Add the asafoetida and curry leaves.
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Fry for just a few seconds till the curry leaves change into crisp. Change off the warmth and add the complete tempering combination to the ready chilli chutney stored within the bowl.
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Combine nicely and serve the chutney with idli, dosa, uttapam or medu vada.
- Alter the consistency of the chutney by including much less or extra water. However be conscious of the salt once you add it if altering the consistency.
- Make a spicy and pungent tasting chutney by including extra purple chillies. For a mildly spiced and brighter coloured chutney use Kashmiri purple chillies or byadgi purple chillies. If utilizing a sizzling and pungent number of purple chilli add in lesser quantities.
- Skip asafoetida to make this purple chilli chutney recipe gluten-free.
Vitamin Details
Purple Chilli Chutney
Quantity Per Serving
Energy 324
Energy from Fats 198
% Day by day Worth*
Fats 22g34%
Saturated Fats 13g81%
Polyunsaturated Fats 1g
Monounsaturated Fats 7g
Sodium 630mg27%
Potassium 387mg11%
Carbohydrates 29g10%
Fiber 11g46%
Sugar 7g8%
Protein 7g14%
Vitamin A 847IU17%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 59mg295%
Vitamin B6 1mg50%
Vitamin C 199mg241%
Vitamin E 3mg20%
Vitamin Ok 10µg10%
Calcium 97mg10%
Vitamin B9 (Folate) 606µg152%
Iron 3mg17%
Magnesium 45mg11%
Phosphorus 90mg9%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.
This Purple Chilli Chutney publish from the weblog archives first revealed in April 2013 has been republished and up to date on 20 April 2022.
