RED CHUTNEY: [Used for mysore masala dosa]
December 23rd, 2007 Posted in UncategorizedRoast 3tbsp Bengal gram, 2tbsps black gram, 6 dry chillies in oil to light brown
colour. Grind them with a small gooseberry‐sized tamarind, 5 peppercorns,
2tbsps shredded coconut, and 2tbsps chopped coriander leaves. Mix butter to
the chutney in 8tbsps:50gms ratio.
