This Purple Chilli Chutney is one other model of the basic Red Chutney for dosa that I often make at residence. The primary distinction is that this Purple Chilli Chutney has coconut in it together with pink chillies, chana dal and spices, and the opposite one is made with out coconut. Thus, this will 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 fashion Purple Coconut Chutney is zingy, scorching and absolutely packs a punch with its flavors. Although, I’ve saved this chutney mildly spiced by utilizing much less chillies, you may add to the fieriness by growing the variety of chillies in it.
To get a extra reddish hue on this Purple Chilli Chutney with Chana Dal, you may add Kashmiri dried pink chillies. These aren’t too scorching as nicely and impart a pure pink shade to the chutney. One other related recipe which you need to 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, one of the best 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, it’s also possible to savor it with uttapam, Mysore Bonda and totally different pakoda. The perfect strategy to eat it’s instantly after getting ready.
The right way to make Purple Chilli Chutney
Prep and Mix Chutney Substances
1. Measure and hold all of the substances 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 (break up and hulled Bengal gram).
You possibly can skip the roasted Bengal gram when 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 pink chillies (damaged and seeds eliminated) and 1 teaspoon tamarind.
You possibly can improve the variety of pink 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 may add as per the required consistency of the chutney you favor.
6. Grind or mix all of the substances until a clean and tremendous consistency is achieved.
7. Take the Purple Chilli Chutney in a heatproof bowl.
Tempering For Chilli Chutney
8. Measure and hold all of the substances 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 turn out to be crisp.
13. Pour all the scorching 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.
- You possibly can skip the roasted chana dal whereas making the chutney. If skipping the lentils, add much less water whereas grinding.
- For a spicier chutney, you may improve the variety of dried pink chilies. To make the chutney much less scorching, deseed the chillies. Use Kashmiri dried pink chillies for a deep shade and fewer spicy chutney.
- The amount of water whereas grinding may be adjusted in accordance with the required consistency of the chutney.
- This Purple Chilli Chutney with chana dal may be frozen and consumed inside 1 to 2 days.
Purple Chilli Chutney
This Tamil Nadu fashion Purple Chilli Chutney is made with pink chilies, chana dal, coconut and spices. It tastes good with idli, dosa, vada, uttapam, pakoda and bonda.
Prep Time 10 minutes
Prepare dinner Time 5 minutes
Whole Time 15 minutes
most important substances
for tempering the chutney
Take the grated coconut, roasted chana dal, dried pink chillies, chopped ginger, chopped garlic cloves, tamarind and salt in a grinder jar or blender.
Mix or grind all of the substances with ½ cup water or as required, to a clean and tremendous consistency.
Switch the chutney to a heat-proof bowl – like a metal or glass bowl.
Warmth oil in a small pan and hold the flame to a low.
Add the mustard seeds first and allow them to crackle.
Add cumin seeds and fry them until they crackle.
Add the asafoetida and curry leaves.
Fry for just a few seconds till the curry leaves turn out to be crisp. Swap off the warmth and add your complete tempering combination to the ready chilli chutney saved within the bowl.
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 aware of the salt while you add it if altering the consistency.
- Make a spicy and pungent tasting chutney by including extra pink chillies. For a mildly spiced and brighter coloured chutney use Kashmiri pink chillies or byadgi pink chillies. If utilizing a scorching and pungent number of pink chilli add in lesser quantities.
- Skip asafoetida to make this pink chilli chutney recipe gluten-free.
Purple Chilli Chutney
Quantity Per Serving
Energy 324 Energy from Fats 198
% Day by day Worth*
Saturated Fats 13g81%
Polyunsaturated Fats 1g
Monounsaturated Fats 7g
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%
Vitamin B9 (Folate) 606µg152%
* P.c Day by day Values are primarily based on a 2000 calorie weight-reduction plan.
This Purple Chilli Chutney publish from the weblog archives first printed in April 2013 has been republished and up to date on 20 April 2022.