I have a two part question here...?!
I have a two part question here...?
What is the red sauce you get along with your mint sauce and coconut sauce in Indian restaurants? What is the name of it?
Second question; How come I can NEVER find it in any Indian markets around where I live??
Answers:
Okay I think I know what you're talking about...is it coconut based and an orangey red color?
Then it's just like the coconut chutney you have, but with red chilli powder mixed in to give it that fiery taste!
Oh and you probably can't find it in Indian markets because it spoils pretty fast!
Below is the recipe:
Red Coconut Chutney
MAKES ABOUT 3/4 CUP
Here's a variation on the white coconut chutney usually served with Dosas.
ingredients
1 dried red chile, stemmed
1/2 cup water
1/2 cup plus 2 tablespoons finely grated dried unsweetened coconut
1 tablespoon minced shallot
1 tablespoon plain yogurt
1/2 teaspoon minced serrano or Thai chile
1/2 teaspoon minced fresh ginger
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1 tablespoon vegetable oil
1/4 teaspoon mustard seeds
4 curry leaves or 1 bay leaf
directions
In a small saucepan, combine the dried red chile with the water and bring to a boil. Remove from the heat and let stand for 10 minutes. Drain the chile, reserving the liquid. In a blender, combine the red chile with the coconut, shallot, yogurt, serrano chile, ginger, lemon juice, salt and enough of the reserved soaking liquid to make the mixture thick but pourable.
In a large skillet, heat the oil. Add the mustard seeds and curry leaves, cover and cook over moderately high heat until the mustard seeds begin to pop. Stir in the coconut mixture and remove from the heat. Transfer to a serving bowl and serve at room temperature.
MAKE AHEAD The chutney can stand at room temperature for up to 3 hours.