Red Chutney
Recipe courtesy of Yamini and the League of Kitchens
This chutney was the favorite of Yamini’s husband. It’s a little sour and a little spicy. It’s often spread on the inside of a dosa before the potato filling is added. It can also be used on the side for dipping.
1/2 cup sambar masala powder (see additional recipe)
1 tablespoon red chile powder
1 clove garlic, smashed
1/4 cup tamarind paste (see additional recipe)
1/4 cup plus 1 tablespoon water
2 teaspoons corn oil
Kosher salt, as needed
Add the sambar masala powder, red chile powder, garlic, tamarind paste, and 1/4 cup of the water to a blender. Puree. Add the remaining tablespoon of water to form a wet paste. Add the corn oil if the chutney is too thick or pasty. Taste for salt, and season as needed.
Makes heaping 1/2 cup
Prep: 5 minutes