Red Chilli Chutney
- 18 min
- hot
- Serves 4
Red chilli chutney of roasted dry red chillies, garlic, onion and tamarind with a curry leaf tempering. Spicy, serves 4, about 20 minutes plus soaking.
Ingredients
Tamarind, Soaked15 grams
Water, For Soaking50 ml
Oil3 tsp
Dry Red Chilli, De-stemmed12 grams
Cumin1 tsp
Onion, Roughly Chopped1
Garlic, Peeled24 grams
Salt¾ tsp
Mustard Seeds½ tsp
Curry leaves2 grams
Asafoetida0.3 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 80kcal | 320kcal |
| Protein | 1.4g | 5.6g |
| Carbohydrate | 9.2g | 37g |
| Fat | 4.7g | 19g |
| Fibre | 2g | 8g |
| Sugar | 3.5g | 14g |
Cookd masalas for dry red chilli
Method
Remove the stalks from the dry red chillies. Peel the garlic and roughly chop the onion. Soak the tamarind in 50 ml water for 10 minutes. Squeeze it well and keep the thick tamarind water aside.
Heat 1 teaspoon oil in a kadai on low flame. Add the dry red chillies and cumin. Roast for 2 to 3 minutes until the chillies turn crisp and the cumin smells roasted. Transfer them to a plate.
Heat 1 teaspoon oil in the same kadai on medium flame. Add the onion and garlic, and fry for 3 to 4 minutes until the onion is soft and lightly golden. Transfer them to the same plate and spread everything out. Cool for 5 minutes until warm.
Add the roasted chillies, cumin, onion, garlic, tamarind water, salt and 75 ml grinding water to a mixie jar. Grind for 1 to 2 minutes until smooth.
Heat 1 teaspoon oil in a small kadai on medium flame. Add the mustard seeds and let them crackle for 30 seconds. Add the curry leaves and asafoetida, and fry for 30 seconds until the curry leaves turn crisp.
Pour the tempering over the chutney. Mix well and serve.
Before you start
- How long does Red Chilli Chutney take?
- 18 minutes from start to finish. That is 10 minutes of preparation and 8 minutes of cooking.
- How many people does Red Chilli Chutney serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Red Chilli Chutney vegetarian?
- Yes. No meat, no fish and no egg.
- Is Red Chilli Chutney spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Red Chilli Chutney?
- 12 grams Dry Red Chilli, 15 grams Tamarind, 24 grams Garlic, 2 grams Curry leaves, 0.3 grams Asafoetida, 1 Onion, and a few more listed on this page.
- Do I need a pressure cooker for Red Chilli Chutney?
- No, it is cooked in an open pot.
- How many calories are in Red Chilli Chutney?
- About 80 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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