How to Cook Red Chutney For Mysore Masala Dosa

How to Cook Red Chutney For Mysore Masala Dosa

Makes 1 cup
Prep time – 10mins
Cooking time – 5mins

Oil – 5tbsp
Sesame seeds (optional) – 2 tbsp
Onion chopped or sambhar onions – ½ cup
Garlic cloves – 6 nos
Curry leaves – handful
Grated coconut - 1 cup
Dry red chilli Kashmiri or Byadagi (soaked) - 8-10nos
Tamarind - a small piece
Roasted channa dal - 3tbsp
Salt - to taste
Water - ½ cup (approx)

Method
In a pan heat oil and add sesame seeds. Site and cook for a minute. Add chopped onions, garlic and
curry leaves. Cook the onions for 2 mins. Remove from heat and add all these into a jar. To the jar add grated coconut, dry red chilli(which was soaked for an hour), tamarind, roasted channa dal, salt
and water. Grind to a coarse paste.
Refrigerate and consume the chutney fresh. You can refrigerate the chutney and use it within 2
days(max).