Do you ever wonder what that Red Chutney that you see at all the South Indian Restaurants is made of. You know there is this white chutney with is made of coconut, you see there is the green chutney which is made of fresh coriander but what is this red chutney made of?
Well stop guessing just watch my Red Chutney recipe video or read my recipe and you will know what it’s made of.
It’s so actually pretty to simple to make and you can always make it when you are expecting guests at your house and you plan to make a south indian cuisine. This chutney will be something new, something that no one is expecting to be served especially at home.
So go ahead wow you own guests and be the star of your own kitchen 🙂
Step by Step Video for ‘South Indian Red Chutney’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Red Chutney
|Onion (Diced)||1 medium size|
|Tomatoes (Diced)||2 medium size|
|Jeera / Cumin seeds||1 tsp|
|Haldi / Turmeric||pinch|
|Kari Patta/ Curry leaves||3|
|Imli ka pani /Tamarind Pulp||1 tbsp|
|Dried Kashmiri Red Chilli||2|
|Salt||as per your taste|
Ingredients for the Tempering
|Urad Dal / Split Black gram||1 tsp|
|Rai / Mustard seeds||½ tsp|
- Dice up the vegetables keep aside in a bowl.
- In a pan heat up the oil and then add the Dried Kashmiri Red Chilli, once they start changing color take them out in a bowl.
- To the same pan add the Cumin seeds, let them cook for 10 seconds and then add the Onions. Cook for 2 minutes or till the time the onions are half way cooked.
- Once the onions are half way cooked add the Tomatoes, Curry leaves, Turmeric and Salt. And cook for 6-7 minutes or till the time everything is cooked.
- Now add the tamarind juice and cook for 30 seconds.
- Turn of the flame and add this mix along with the Dried Kashmiri chilli in a mixer grinder.(Make sure you grind them only once everything has come to room temperature.)
- If need be add 1-2 tsp of water in the mixer grinder to get the smooth texture.
- Transfer into a bowl.
- Time for tempering. Heat oil in a tempering pan and then add the Split Black Gram, and once you see the change in the color to the split black gram add the mustard seeds.
- Wait for the mustard seeds to start popping and once they do pour the tadka/ tempering on the red chutney.
- Enjoy this chutney fresh along with idli, or dosa or any other south indian food.
- You can also store this chutney in the refrigerator for a day but I recommend to make it fresh.