This chutney is rather very simple and most commonly used in mangalorean family. Every household has its version. This version is mine 🙂 The red colour comes from the red chillies. You can adjust the number of red chillies according to your taste buds. I remember my granny used to make this chutney for dosas and idlies. Whenever we would visit her and she would make dosas for us she would serve with this chutney. It also has seasoning which adds a nice flavour of mustard, curry leaf in the chutney. I cannot recall if she would add coriander seeds to it but the chutney which she used to make was always mild to look but when you eat, it had all the spices perfectly. Even the colour was rather much on the lighter side.May be the chilies which she used were different.As i said, every household has its way of this red chutney with an ingredient here and there. This goes well with the south Indian varieties of dosas and idlies
Measurements used : 1cup -250gms
Red chilly – 4-5 (any type, soaked in hot water for a while)
Coriander seeds – 1/2tsp
Fresh grated coconut – 1/2cup
Salt to taste
Mustard seeds – 1/4tsp
Curry leaf – 1spring
Asafoetida – a pinch
- Grind red chillies, coriander seeds and grated coconut into smooth paste
- Transfer it to a bowl and add salt
- Season it with heating oil in a tadka pan and add mustard seeds,asafoetida and curry leaves.
- Mix well and serve with dosas and idlies.
- You can also add combination of green chilly and red chillies.
- For tadka if you wish, you can add white split lentil/urad dal soon after you add mustard seeds.