Fiery South Indian Red Chutney for Idli (Lal Chutney)

A vibrant and robust chutney, this "Red Chatni for Idli" is a staple in South Indian cuisine. Its fiery kick from dried red chilies is beautifully balanced by the tang of tamarind and the subtle sweetness of jaggery, making it the perfect spicy accompaniment to soft idlis, crispy dosas, or even vada. This recipe delivers an authentic taste that will elevate your breakfast or snack.

Ingredients

• 15-20 dried red chilies (e.g., Byadagi or Guntur, adjust to preferred spice level)
• 1 small lemon-sized ball of tamarind (about 1.5-2 tbsp pulp)
• 3-4 cloves garlic, peeled
• 1 tbsp chana dal (split Bengal gram)
• 1/2 tsp jaggery or sugar (optional, to balance flavors)
• 1/2 tsp salt, or to taste
• 1/4 cup water, or as needed for grinding
• For Tempering:
• 1 tbsp sesame oil (gingelly oil) or any cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (split black gram)
• Pinch of asafoetida (hing)
• 5-7 fresh curry leaves

Instructions

1. Soak the dried red chilies and tamarind in about 1/2 cup of hot water for 15-20 minutes until softened. If using firm tamarind, soak longer. Reserve the soaking water if you wish to use it for grinding.
2. In a small, dry pan, dry roast the chana dal over medium-low heat until it turns light golden brown and aromatic. Be careful not to burn it. Let it cool completely.
3. Drain the soaked red chilies and tamarind (discarding the water if not using for grinding). Combine them in a blender jar with the roasted chana dal, peeled garlic cloves, jaggery (if using), and salt.
4. Add about 1/4 cup of fresh water (or the reserved soaking water, if desired, to control consistency) and grind to a smooth, thick paste. Add more water, a tablespoon at a time, if needed to achieve a spreadable chutney consistency. Taste and adjust salt or jaggery as necessary.
5. Prepare the tempering: Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter.
6. Add the urad dal and fry until it turns golden brown.
7. Add the asafoetida and fresh curry leaves. Fry for a few seconds until the curry leaves are crisp and fragrant.
8. Pour the hot tempering over the ground chutney and mix well.
9. Serve immediately with hot idlis, dosas, or uttapams.

Nutrition

Approximate per serving (1/6th of recipe): Calories: 60-80 kcal, Protein: 2-3g, Fat: 4-6g, Carbs: 6-8g. (Note: Nutritional values are estimates and can vary based on specific ingredients and quantities.)

Expert Tips

For a less spicy chutney, deseed some of the red chilies before soaking. You can also add a small piece of roasted onion or tomato while grinding for a different flavor profile. This chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. Always use a clean, dry spoon to avoid spoilage. For an extra rich flavor, use gingelly (sesame) oil for tempering, which is traditional in South Indian cuisine.