What is dosa chutney made of?

Add chopped or grated coconut, fried gram, garlic, salt , chili and cumin to a blender jar. Blend well adding just 2 to 3 tbsps water. Scrape the sides and add more water to blend and make a thick smooth chutney.

What is Indian chutney made of?

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It’s used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

How do you make red coconut chutney?

How To Make Red Coconut Chutney Recipe

  1. In a pan, heat 2 teaspoons of coconut oil.
  2. Add dried red chilies and fry for another few seconds until roasted well.
  3. In a blender jar, add fresh coconut, ginger, salt and roasted onion garlic and chilies.
  4. Add little water and blend everything together to a fine paste.

What do we say chutney in English?

a sauce or relish of East Indian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning. GOOSES.

How do you make Indian sausage chutney?

Method

  1. Heat oil in a frypan. Add chilli powder, cumin, turmeric, ginger and garlic and fry for two minutes until fragrant.
  2. In the same pan, fry sausage pieces until browned on each side. Add onion and spice mix back to the pan.
  3. Add canned tomato and chopped tomato to the pan.
  4. Sprinkle with parsley just before serving.

Which chutney is best for neer dosa?

coconut chutney
They also suggested coconut chutney and vegetable sagu as the best side dish for neer dosa. Neer dosa & chutney is the simple & best combination they added. So I prepared spicy, watery coconut chutney and it was tasting great.

How do you make dry chutney?

Instructions

  1. firstly, dry roast 1 tbsp sesame seeds till they turn slightly golden brown.
  2. transfer to the blender and keep aside.
  3. in the same kadai, heat oil and add in ½ cup urad dal and ¼ cup chana dal.
  4. roast on low flame till the dal turns slightly golden in colour.
  5. transfer to the same blender and keep aside.