Crispy Dosa with a flavorful potato bhaji and a zingy sizzling Pink Chutney is a delight to eat. If you happen to 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 straightforward, will get completed 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 pink chilies with a little bit of coconut.
One other model that I make at dwelling is that this Red 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 powerful style within the chutney. Therefore, the usage of barely candy onions is at all times higher for making this chutney.
Whereas utilizing onions, you can even soak them in water for a while, sauté in little oil after which add to the Pink Chutney for dosa.
If you happen to don’t just like the uncooked style of onion and garlic too, you may sauté them instantly in some oil after which add to the chutney.
The amount of pink chilies on this Pink Chutney recipe can differ relying upon your spice preferences.
The Kashmiri pink chilies impart a ravishing deep pink colour to it. Soaking the pink chilies in heat water helps in simply grinding the chutney.
Within the absence of roasted chana dal, you may 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 effectively as a result of tamarind utilized in it. Thus, good for spreading with out making the dosa soggy.
You should use this Pink Chutney as a ramification on your masala dosa or serve it with an everyday Masala Dosa, Idli or Medu Vada. Goes good with Uttapam and as a ramification to make sandwiches too.
How one can make Pink Chutney
1. Maintain the next components prepared for making the chutney.
- 3 to 4 Kashmiri dried pink chilies
- 2 tablespoons roasted chana dal (roasted hulled and break 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 photograph)
- salt as required
2. Soak the dried pink chilies for 20 to half-hour in heat or sizzling water – regulate the amount as per your style preferences and relying on the kind of chilies.
I’ve used 3 Kashmiri dried pink chilies as they’re mildly spiced. It’s also possible to use Byadagi pink chilies. For a spicier chutney, you may add 4 to five Kashmiri pink chilies.
Take away the seeds from the chillies, earlier than you soak them in sizzling water. If you happen to want, you may even decide to not soak the pink 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 may add some extra water whereas grinding.
If you happen to 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 nice, easy 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 ramification for 8 to 9 dosa.
- It’s 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 may 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.
- If you happen to want a really spicy and pungent chutney, add 1 to 2 extra Kashmiri pink chillies or use chillies that are too spicy.
- As a substitute of desiccated coconut, use recent coconut. With recent coconut, the chutney’s shelf life decreases and you must use it up utterly. 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 pink chilies, tamarind, garlic and onion.
No, you don’t must prepare dinner the chutney after grinding. Nonetheless, you may sauté the onions in some oil first after which add to the chutney for an enhanced taste.
It’s also possible to serve this Pink Chutney with idli, vada, bonda, uttapam or use it as a ramification to make sandwiches.
Please make sure to price the recipe within the recipe card or go away a remark beneath if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Pink Chutney | Pink Dosa Chutney
Pink Chutney for Dosa is made with roasted Bengal gram, Kashmiri dried pink chilies, tamarind, garlic and onion. Unfold this spicy and tangy condiment in your dosa or take pleasure in it as a dip with idli, vada, uttapam or masala dosa.
Prep Time 15 minutes
Cook dinner Time 0 minutes
Complete Time 15 minutes
Stop your display from going darkish whereas making the recipe
First prep by rinsing and chopping onions and garlic. Put aside the remaining chutney components.
If you happen to want, soak pink chillies in water in sizzling or heat water for 20 to half-hour. You’ll be able to 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 nice, easy 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 ramification on dosa or uttapam.
The above recipe will give a small bowl of chutney that’s sufficient for use as a ramification for 8 to 9 dosa.
- The leftover chutney retains effectively for 1 to 2 days within the fridge.
- You should use a mixture of two to a few types of dry chillies. If you happen to use spicier pink chillies solely, scale back their quantity.
- Kashmiri pink chillies should not spicy and provides shiny orange to pink colour. If you happen to make this pink chutney recipe solely with Kashmiri chillies, and you like it spicy, then add 1 to 2 extra of the chillies.
- Keep 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 pink chutney.
- The recipe may 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 Okay 10µg10%
Vitamin B9 (Folate) 20µg5%
* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.
This Pink Chutney recipe from the weblog archives first printed in Might 2013 has been up to date and republished on December 2022.