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Red Chutney For Mysore Masala Dosa

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Red Chutney For Mysore Masala Dosa

How to Cook Red Chutney For Mysore Masala Dosa | Kempu Chutney | Kunal Kapur Coconut Recipes लाल चटनी दोसा वाली

Features:
    Cuisine:
    • 15 mins
    • Serves 1
    • Medium

    Directions

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    Ingredients

    • 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)

     

     

     

     

    Steps

    1
    Done

    In a pan heat oil and add sesame seeds. Site and cook for a minute.

    2
    Done

     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.

    3
    Done

    Grind to a coarse paste.Refrigerate and consume the chutney fresh. You can refrigerate the chutney and use it within 2days(max).

    Chef Kunal Kapur

    Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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