Red Chutney

  • Serves

    makes 3/4 Cup


This five-ingredient Indian condiment from home cook Yamini Joshi is a snap to make, thanks to flavor-packed tamarind paste and the spice blend sambar masala. Serve it with dosas, the fermented lentil and rice crêpes that are a south Indian specialty. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.


  • 12 cup sambar masala powder
  • 14 cup tamarind paste
  • 2 tbsp. canola oil
  • 1 tbsp. red chile powder, such as cayenne
  • 1 clove garlic, peeled
  • Kosher salt, to taste


Step 1

Purée all ingredients with ¼ cup water in a small food processor until smooth.

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