Crispy Dosa with a flavorful potato bhaji and a zingy sizzling Pink Chutney is a delight to eat. For those who 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 accomplished in only a blitz and elevates your South Indian snacks like none different!
About Pink Chutney
The traditional spicy and tangy Pink Chutney for dosa is made with most important components like roasted Bengal gram (chana dal), garlic, tamarind and dried purple 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 robust style within the chutney. Therefore, the usage of barely candy onions is at all times higher for making this chutney.
Whereas utilizing onions, you may as well soak them in water for a while, sauté in little oil after which add to the Pink Chutney for dosa.
For those who don’t just like the uncooked style of onion and garlic too, you’ll be able to sauté them immediately in some oil after which add to the chutney.
The amount of purple chilies on this Pink Chutney recipe can differ relying upon your spice preferences.
The Kashmiri purple chilies impart a lovely deep purple shade to it. Soaking the purple chilies in heat water helps in simply grinding the chutney.
Within the absence of roasted chana dal, you’ll be able to 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.
Easy methods to make Pink Chutney
1. Maintain the next components prepared for making the chutney.
- 3 to 4 Kashmiri dried purple 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 purple 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 purple chilies as they’re mildly spiced. You can too use Byadagi purple chilies. For a spicier chutney, you’ll be able to add 4 to five Kashmiri purple chilies.
Take away the seeds from the chillies, earlier than you soak them in sizzling water. For those who desire, you’ll be able to even decide to not soak the purple 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’ll be able to add some extra water whereas grinding.
For those who 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, 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 diffusion for 8 to 9 dosa.
- You need to use onions which aren’t pungent and are barely candy. You may 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’ll be able to 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.
- For those who desire a really spicy and pungent chutney, add 1 to 2 extra Kashmiri purple 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 product of roasted chana dal, Kashmiri dried purple chilies, tamarind, garlic and onion.
No, you don’t have to cook dinner the chutney after grinding. Nonetheless, you’ll be able to 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 diffusion to make sandwiches.
Please you’ll want to fee the recipe within the recipe card or go away a remark beneath when you’ve got 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 purple 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
Prepare dinner Time 0 minutes
Whole Time 15 minutes
First prep by rinsing and chopping onions and garlic. Put aside the remaining chutney components.
For those who desire, soak purple 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 wonderful, 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 diffusion on dosa or uttapam.
The above recipe will give a small bowl of chutney that’s sufficient for use as a diffusion for 8 to 9 dosa.
- The leftover chutney retains nicely for 1 to 2 days within the fridge.
- You should use a mixture of two to 3 types of dry chillies. For those who use spicier purple chillies solely, cut back their quantity.
- Kashmiri purple chillies will not be spicy and provides a superb shiny orange to purple shade. For those who make this purple chutney recipe solely with Kashmiri chillies, and you favor 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 purple chutney.
- The recipe might be scaled to make for extra portions.
Pink Chutney | Pink Dosa Chutney
Quantity Per Serving
Energy 105 Energy from Fats 9
% Every 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%
* P.c Every day Values are based mostly on a 2000 calorie food plan.
This Pink Chutney recipe from the weblog archives first printed in Could 2013 has been up to date and republished on December 2022.Source