Red Chutney Recipe | Red Dosa Chutney
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy and tangy South Indian red chutney made with roasted Bengal gram, dried red chilies, tamarind, garlic, and onion blended to a smooth paste. It's traditionally served with dosa but works with idli, vada, and uttapam.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons roasted Bengal gram ((bhuna chana dal))
- 4 to 5 garlic cloves (- small to medium sized)
- 3 to 4 Kashmiri dried red chilies
- 1 teaspoon tamarind (- seedless)
- ¼ cup onions (- roughly chopped)
- 2 tablespoons desiccated coconut (- unsweetened)
- salt ( as required)
- 3 tablespoons water (- for grinding chutney ingredients)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 410mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 84mg
- Calcium
- 8mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 410MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.