Dosa Red Chutney is made with all the organic and natural ingredients including curry leaves, cumin, herbs, veggies, and then mustard seeds. All these seasonings add a good flavor to your Dosa chutney and the red color of it is because of the addition of tomatoes in it.
Dosa Red Chutney is served with several dishes including Asian and Italian dishes. It contains a perfect touch of veggies and herbs to make a nutritious diet for you. Serve your Dosa red Chutney with almost every dish.
INGREDIENTS
- 2 tablespoon Cumin oil
- 5 tablespoon Oil
- 1/2 tablespoon Heeng (asafoetida)
- Salt to taste
- 2 cups tomato chunks
- A handful of curry leaves
- 2 tablespoons mustard seeds
- Salt to taste
- 1 tablespoon tamarind pulp
- 1 tablespoon Urad Dal
- Few garlic cloves
Instructions to Make The Dosa Red Chutney
First of all heat some oil in a frying pan and once it is heated enough, add the Heeng to it. You can either use your hands or a spoon for adding it.
Then in the next step, you should add the other spices including the Urad Dal and red chili.
Sprinkle the mustard seeds into the mixture and then stir it well. Also, sprinkle some cumin into it.
In the next step, add some of the garlic cloves to the pan and then sprinkle a handful of curry leaves in it.
Bring the diced onion and add it to the cooking mixture. Stir fry the onions until they are softened enough.
Bring the diced tomato chunks and add the cooked onion mixture in the next step. Sprinkle salt over it. Bring the Tamarind pulp and make it a part of your cooking chutney mix.
Once cooked, add the whole hot mixture to the jug of the mixer and blend. The mixture will turn out into a thick sauce.
The thickened sauce is then poured into a glass bowl. It is then cooled.
For storing the Dosa Chutney, pour it into the glass jars which are airtight.
FAQs?
Do we add the hot mixture into the blender?
Yes, the hot mixture is added to the blender to get the actual thick texture of the mixture. The thickened and smooth texture is gained due to the hot blending of the mixture.
Do we store the chutney in the refrigerator?
It is better to store the Dosa Chutney in the refrigerator so that it will remain fresh and flavorful for a longer period as compared to keeping it at room temperature.
Dosa Red Chutney Recipe
Ingredients
- 2 tablespoon Cumin oil
- 5 tablespoon Oil
- 1/2 tablespoon Heeng asafoetida
- Salt to taste
- 2 cups tomato chunks
- A handful of curry leaves
- 2 tablespoons mustard seeds
- Salt to taste
- 1 tablespoon tamarind pulp
- 1 tablespoon Urad Dal
- Few garlic cloves
Instructions
- First of all heat some oil in a frying pan and once it is heated enough, add the Heeng to it. You can either use your hands or a spoon for adding it.
- Then in the next step, you should add the other spices including the Urad Dal and red chili.
- Sprinkle the mustard seeds into the mixture and then stir it well. Also, sprinkle some cumin into it.
- In the next step, add some of the garlic cloves to the pan and then sprinkle a handful of curry leaves in it.
- Bring the diced onion and add it to the cooking mixture. Stir fry the onions until they are softened enough.
- Bring the diced tomato chunks and add the cooked onion mixture in the next step. Sprinkle salt over it. Bring the Tamarind pulp and make it a part of your cooking chutney mix.
- Once cooked, add the whole hot mixture to the jug of the mixer and blend. The mixture will turn out into a thick sauce.
- The thickened sauce is then poured into a glass bowl. It is then cooled.
- For storing the Dosa Chutney, pour it into the glass jars which are airtight.
