5 from 1 vote

Red chili chutney is a fiery condiment featuring ground dry red chilies, garlic, different seeds and aromatic spices. It is tempered with mustard and cumin seeds in oil along with a few other aromatic ingredients. It is easy to make red chili chutney at home. Simply go through my recipe to know the steps.

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KEY TAKEAWAYS

Red chili chutney is a perfect and versatile condiment that will offer a distinct dining experience.

Store the chutney in an airtight container in the fridge. This will help retain the flavor. However, cool it before sealing the container.
Pair the chutney along with idli, dosa, Indian bread, rice dishes, sandwiches, wraps, momos, grilled meats, grilled vegetables, stir-fries, and more.
Red chili chutney tastes spicy and fiery with an earthy undertone.

You may get a somewhat similar taste as red chili chutney from the South Indian kara chutney and garlic-tomato chutney.

This chutney recipe came from a girl who braids hair at a small salon in our locality that I visit regularly. During my visit one afternoon, she told me she always cooks some kind of a chutney or other along with her food quickly before leaving home in the morning.

I asked her more, and she explained how it keeps her going through long shifts. I made it that week. My husband said it was practical and delicious, and the boys liked the bite. Now, it is a regular feature in our busy-day lunch. That moment reminded me that beauty professionals bring not only style but survival—through hands that work fast and hearts that still make time for home cooking.

How to Cook Red Chili Chutney? (Step by Step Guide with Images)

Step 1: Take about 20 pieces of dry red chilies. Break each of them into half and soak them in water in a container for about 2 hours.

(Pro tip: If you do not want your red chili chutney to be very spicy, you may remove the seeds from some of these chilies).

Step 2: Take a strainer and strain the extra water when the chilies have soaked nicely and have swollen almost to double in size. Keep the water aside. You will need to use it later.

Step 3: Now, take a wok or a frying pan, add 1 tbsp of white oil in it, and heat it on a medium to high flame on your gas stove.

Step 4: When the oil is hot, add about 20 pieces of garlic cloves in the pan.

Step 5: Stir it for about 1 to 2 minutes to cook it nicely over a medium flame until the color of the garlic cloves changes to slightly golden brown.

(Pro tip: Make sure the color of the garlic cloves is not dark brown. Doing so will change the color of the chutney).

Step 6: Now, add one and a half pieces of fresh ginger to the pan.

(Pro tip: This is optional but adding ginger will help enhance the flavor of the chutney).

Step 7: Cook the two ingredients nicely, and when the ginger turns slightly brown, add 1 tsp of cumin seeds and ½ a tsp of coriander seeds to it. Stir them for a minute to cook them as well.

Step 8: Now, add the soaked red chilies to the ingredients. Stir everything for about 2 to 3 minutes more over a medium flame. Switch off the flame of your gas stove when done and let the ingredients cool down a bit.

(Pro tip: Do not overcook the chilies as it will make the chutney very mushy. So, switch off the gas stove immediately when it is done).

Step 9: Now, take a clean grinder.

Step 10: Transfer the ingredients into the grinder when it has cooled down sufficiently. Now, add about 2 tbsp of water. Use the water in which you soaked the dry red chilies and kept aside after straining them.

(Pro tip: If your grinder is small and cannot accommodate everything at one go, you can blend it in two batches according to your convenience).

Step 11: Grind the ingredients to make a fine paste out of them.

Step 12: Check the texture.

(Pro tip: If you want it to be coarse, move to the next step. If you want something finer, churn the mixture a couple of times more. You may even add a few tablespoons of water to make it smoother as well, according to your preference).

Step 13: Turn on your gas stove and add 2 tbsp of white oil to the same pan.

Step 14: When the oil is hot, add ½ tsp of mustard seeds to it.

(Pro tip: The mustard seeds will start to crackle immediately and sprinkle hot oil. Be careful when it happens).

Step 15: When the mustard seeds stop crackling, add ½ a tsp of cumin seeds and let it cook for a while.

Step 16: Next, add ¼ tsp of asafetida to the pan. Stir the ingredients to cook them nicely.

Step 17: When it is done, turn the flame of the gas stove to low and now pour the red chili paste that you prepared earlier into the pan.

(Pro tip: Add the red chili paste to the pan very carefully and slowly in small portions to prevent the hot oil from splashing).

Step 18: Mix everything and cook them nicely over a medium flame for about 3 to 4 minutes. Continue stirring until the extra water from the red chili mixture evaporates.

(Pro tip: When you see the mixture leaving oil from the sides, it indicates it is done).

Step 19: Now, add ½ tsp of regular salt to the mixture. Mix it nicely.

(Pro tip: You can increase or decrease the amount of salt in the mixture according to taste or your preference).

Step 20: Cook the chutney for another 3 to four minutes, occasionally covering it if you want, until you are satisfied with its doneness and it gets its desired dark color.