Dosa Chammanthi | Red Chutney

Chutney or chammanthi is the best combo served with hot dosas /idlis. This chutney tastes best with set dosa type thicker dosas or idlis. This is my mom's style chutney prepared in our homes, and we used to call the 'red chammanthi' as kids. I usually prepare the green chilli type coconut chutney too if I have the bird's eye chilly(kanthari mulaku) ready at hand. But kids love the tomato chutney the most, and so invariably that's the usual one on the table. This is very simple to prepare and do give it a try if you haven't tried this chutney !!

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ 1 bowl

Author ~ Julie

Ingredients

coconut grated 3/4 cup

dry red chilly 3

shallots 3-4 

salt to taste

to temper

mustard seeds 1/2 tsp

curry leaves, a sprig

shallots sliced 2

Method

• Add the grated coconut, shallots, red dry chillies and salt in a blender jar to a 3/4 th ground paste (Don't grind it very smooth, as the taste doesn't taste very good when it's smoothly ground). This chutney is not very thick and is a little watery, so add water accordingly and dilute.

• Heat oil in  a pan and mustard seeds when hot. Splutter and add the shallots, curry leaves and red dry chillies. Switch off flame.
• Now, transfer the chutney to the tempered pan and just warm it up. The residual heat in the pan is good enough for that. Adjust salt if needed, serve warm with dosas or idlis.

NOTES

*  Add a little less salt than required for this chutney(more salt reduces the actual taste of this chutney) then only the sweetness of coconut is enhanced.

*  If you like a thicker chutney then add less water.

*If your coconut is not sweet add a pinch of sugar, I feel it balances the flavours. If the coconut is naturally sweet, skip this.

*This is a mildly spiced chutney, increase red dry chilly as needed.

MORE CHUTNEY RECIPES

• Ulli Chammanthi
• Ellu Podi
• Idli Milagu Podi
• Ripe Mango Chutney
• Peanut Mint Chutney
• Coconut  Vella Chutney 
• Tomato Chutney