Red chutney for dosa and idli is a simple South Indian chutney made with onions, tomatoes and red chilli powder. This vibrant red chutney is popular especially in restaurants and road side shops, served with idli, dosa, uthappam, vadai and even Bajji.
This can be made super quick and easy, perfect for beginners as it has simple steps, just blend together with red chilli powder and cook.
If you have enjoyed the bright red chutney served in South Indian restaurants alongside white coconut chutney and green coriander chutney, this homemade version is an easy way to recreate those flavors in your kitchen.
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I love this South Indian red chutney recipe because of its simplicity. Unlike traditional onion tomato chutney I make that require roasting chana dal, dry red chilies, onion, tomato and then cooling it, require coconut, this one is pretty simple. Everything is blended into a smooth paste and cooked briefly with simple tadka, making it quickest idli dosa chutney recipes you can prepare.
I already have my mother-in-law's onion tomato chutney recipe on the blog which is a family favorite. However, this easy red dosa chutney is my kid's choice, he just loves this for it's spice and vibrant color.
Why you'll love this recipe
- Uses 3 main ingredients
- Ready in about 15 minutes
- No coconut
- No waiting for cooling roasted ingredients
- Bright restaurant-style red color
South Indian homes have countless chutney variations and each region, family having their own version. My Sister in law's version is different from mine likewise. This red chutney differs from the North Indian red chutney often used in chaats, sandwiches spread or samosa dip. This chutney is specifically for idli, dosa and vellai appam.
Red chutney for dosa Ingredients
Here are the simple ingredients needed to make Red chutney for dosa.
- Tomato - Use red, ripe tomatoes for good colour
- Onion - I prefer Indian onions, avoid too much purple color onion as it affects the results significantly
- Red chilli powder - Kashmiri red chilli powder or anything mild yet bright in hue works best
- Tempering items
- Oil
- Black mustard seeds
- Urad dal
- Curry leaves
Please check my recipe card below for quantities.
Step by step photos
- To start with, chop onion and tomatoes into cubes.
- Transfer to a blender and grind into a smooth mixture. No need to add water.
- Heat a pan with oil. Add Mustard seeds, urad dal and curry leaves.
- Once the dal turns golden brown, add the ground paste.
- Add red chilli powder, salt and a few tablespoons of water.
- Mix well and cook over medium heat.
- Simmer for 4-5 minutes until slightly thickened.
- Adjust consistency with additional water if needed.
Serve with Idli, dosa or Chettinad vellai appam.
Top tips
- Use Kashmiri red chilli powder for the brightest red color.
- Adjust the quantity of red chili powder based on the sourness of tomatoes.
- Adding a small pinch of sugar balances the acidity of tomatoes.
- Do not cook too long as chutney may become thick.
My notes
Add a small pinch of tamarind for extra tanginess. This works for tomatoes like the one we get in Singapore where acidity is less comparatively.
Using red ripe tomatoes works best. I also love a pinch of sugar as it balances the taste.
Substitutions & Variations
If you love garlic flavour, add 2-3 small variety garlic cloves while grinding.
Use dry red chilies while grinding onion and tomato if you do not have red chilli powder. Quantity of red chilies depends on the spice level you want from 3-4 (Kashmiri mild variety)
A pinch of fennel seeds (Sombu) adds a different flavour profile.
Add few curry leaves for extra flavor while grinding.
Blend along a tablespoon of pottukadalai (roasted fried gram dal)for balanced spice.
Troubleshooting
If the chutney turns too tangy and looks thick, use more chilli powder, a little sugar and water, heat gently.
Too spicy - Add a little tamarind water, little sugar and salt to balance it out.
Chutney is not bright red in color and tastes spicy - Try to use Kashmiri chilli powder. It tastes less spicy and gives bright red colour.
FAQs
Yes, you can add a small amount of fresh coconut to make it mild.
No, it is usually thicker and spicier red chutney with different ingredients.
Recipe card
Red Chutney for Dosa | Easy Hotel Red chutney
Ingredients
- 2 Onion small sized
- 2 Tomato small sized
- 1 teaspoon Red chilli powder
- Salt
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
Instructions
- Chop onion and tomato into cubes. Grind to a smooth paste without water.
- Heat a kadai with oil and temper with the items given under 'To temper' table in order.
- Pour the ground paste and add ¼ cup water, red chilli powder and salt. Mix well.
- Cook in medium flame for 4-5 mins or until the chutney gets the desired consistency. It should not get too thick. Should be similar to the other chutney consistency. So adjust water accordingly.
Notes
- Adjust the chilli powder according to the tanginess of tomatoes.
- I used small sized tomato and onion so used 2 each.
- Used kashmiri red chilli powder. Its the best to give bright red colour.
- You can add a pinch of sugar for a different taste.
- Use asafoetida powder while tempering if you like.
Hamaree Rasoi says
Very tasty and tangy looking tomato chutney. You are right. Would love to try it out with dosas.
Deepa
AparnaRajeshkumar says
I call it as easy chutney ! whenever we are super fast this one will help 🙂 waiting for arisi dosai recipe !
jeyashri suresh says
super easy and tasty chutney, love to try this sometime
CHITRA says
Loved its color..must try soon 🙂
Akila says
Temtping chutney
Veena Theagarajan says
very tasty and easy chutney.. Love the color
BAGIRATHI DEVI says
color is very nice.mouth is watering....
Sona S says
Chutney looks delicious, nice color.
Tamilarasi Sasikumar says
Simple and yummy....
Uma Ramanujam says
Super easy isn't it? can make it in a jiffy..
indianspicemagic says
Quick and easy. Will try it soon.
Priya Suresh says
Love to add few garlic; easy peasy chutney.
Gladice John says
i will try today for dinner to let u know
Anusha Madhavan says
Tried this simple chutney and liked it very much.
Thanks for the recipe !
Raghavendra Mutalik says
Its really tasty...and easy to make.... thank you
Raghavendra Mutalik says
Its really tasty thanks for the recipe
Tushar Giri says
Wow soooo gooood
Manoj R says
thanks it is nice
Neha Jadhav says
made it just now... it was yummy.. thanks a lot for this wonderful recipe
Neha Jadhav says
MADE IT JUST NOW... it was yummy... thanks a lot for this wonderful recipe
anantha mathangi says
Made it just now. WoooW realy super and tasty.
anantha mathangi says
Made it just now ..... WoooW realy super.
soma says
I followed the recipe. I had a small piece of white radish. I threw it in too. It came out very good. I liked the taste. It is super easy.
Mayurikarthikeyan K says
very spicy to taste ma..really goes well with the oats dosa..
Molly says
The easiest chutney! and it tastes great, too. I was skeptical of the title until I clicked and read through the step by step - love it! I made this in no time for hubby's lunch box and I had the leftovers for breakfast. Spicy and fabulous!
Savita Solanki says
Very nice and tasty recipe... loved it!!!
Mohamed Amin Hakimdin says
Can you please give me gulab jamun recipe thanking you
Ganesha is king says
Loved it! Thanks.
mitali says
Hey m a beginner plzz tell do we need to soak urad dal overnight or boil or nothing as such is required before tempering
mitali says
Hey m a begineer plzz tell dat do we need to soak urad dal overnight or boil it before tempering or nothing as such is required??
Raks anand says
Just as such. It will be crispy here and there.
Nandhini Devendran says
thanks a lot. this came out very well 🙂
Mariya says
Thanks! It was my first attempt and my husband loved it. Keep cooking and posting!